Ten Minute Enchilada Sauce

 Ingredients

1/4 cup oil

2 tablespoons self-rising flour

1/4 cup New Mexico or California chili powder (we used Cayenne pepper, but not NEARLY that much, start with a little bit and add to taste)

1 (8 ounce) can tomato sauce (OR 1 can tomato paste + 1 1/2 cans water + pinch of sugar)

1 1/2 cups water

salt to taste

1/4 teaspoon ground cumin (to taste - I added a bit more, esp with paste)

1/4 teaspoon garlic powder (to taste - I added a bit more, esp with paste)

1/4 teaspoon onion salt (to taste - I added a bit more esp, with paste)

*I also added a little bit of oregano and paprika to mix things up a bit. :)

Directions

1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder (if using Cayenne, wait and season at the end to taste!), reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt (and Cayenne/paprika/oregano if using) into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt. 
3. Pour over your favorite enchilada recipe! 

*Makes enough for at least a 9  X 13 pan of enchiladas

*BTW, my new favorite enchilada ingredient is chopped cabbage.  It adds a little crunch to the enchiladas and is super yummy.  You should try it! :) 

Source - allrecipes.com