Heat the oil in a small saucepan over medium heat. Add the tomato sauce and all the spices and salt.
Grab a whisk and gently whisk in the chicken broth little by little. In a small bowl or ramekin, make a slurry with the arrowroot flour and water. Add this in and whisk until well combined.
Lower the heat and let it simmer for 10 minutes or until the sauce is reduced by a quarter. Dip in a spoon and see that it' think enough to cost the back of the spoon. Remove from heat and let it cool.
Enchilada sauce adapted from Lexi's Clean Kitchen