This recipe is from the Garden Grazer. It is much better than canned enchilada sauce and you can control the sodium. I used almond flour instead of the all purpose flour. You need to watch the ingredients on your spice jars as some garlic, onion and chili powder will add salt.
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Optional: cayenne pepper, ground chipotle, smoked paprika, etc.
In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer.
Cook about 8 minutes or until slightly thickened, whisking occasionally.
Salt/pepper to taste.