- ¼ cup vegetable oil
- 2 tablespoons flour (gluten-free is fine)
- ¼ cup New Mexico or California chili powder
- 1 (8 ounce) can tomato sauce
- 1 ½ cups water
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion salt
- salt to taste
Heat oil in a skillet over medium heat. Stir in flour and chili powder and cook for 2-3 minutes, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat, stirring frequently, approximately 10 minutes or until thickened slightly. Season to taste with salt.
Adapted from https://www.allrecipes.com/recipe/61727/ten-minute-enchilada-sauce/