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Janet's Easy Inexpensive Enchilada Sauce
I use this in all recipes asking for enchilada sauce. Buying enchilada sauce is way over-priced when you see how easy it is to make at home. This will store in the fridge for about 3 weeks if in a tightly covered container.

1½ to 2 T. chili powder
¼ to ½ tsp. ground cumin
¼ tsp. pepper
½ tsp. garlic salt
½ tsp. onion salt
3 to 4 T. unbleached flour*
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8 oz. can tomato sauce + 3 c. water
2 T. vegetable oil

Mix in a saucepan: first the dry chili powder, cumin, pepper, garlic salt, onion salt, and unbleached flour; mix thoroughly. Add tomato sauce and water; mix with a wire whip until smooth. Heat on medium, stirring occasionally. When hot, stir in the oil. Turn off heat, let sit to meld flavors.

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*this enchilada sauce is not thick, adding more unbleached flour would make a thicker sauce depending upon how much extra flour you add.