Enchilada Sauce

Ingredients:
1/4 cup vegetable oil
2 tablespoons flour
2 tablespoon chili powder
1 (8 ounce) can tomato sauce
1 and 1/2 cups water or chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

I usually double recipe to make enough to freeze some for later.

Directions:
Heat oil in a sauce pan over medium-high heat. Stir in flour and chili powder, reduce heat to medium and cook until lightly brown, stirring constantly to prevent burning the flour.

Gradually stir tomato sauce, water, cumin, garlic powder, and onion salt 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.