In a large skillet cook the olive oil, flour, chili powder and tomato paste over medium heat. Stir while cooking until everything comes together and the colour deepens a bit. This should only take a few minutes.
Add the tomato sauce, vegetable stock, cumin, onion powder, minced garlic, and salt. Continue cooking over medium heat, stirring occasionally, until the sauce comes to a boil. Reduce heat to a simmer and continue to cook for about 10 minutes, or until sauce thickens.
Use sauce immediately, or store in an air tight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
Serve over enchiladas, or enchilada casseroles, with a big old "not so spicy" smile!