Ten Minute Enchilada Sauce

[vegelady]

     Ingredients:


     1/4 cup vegetable oil
     2 tablespoons self-rising flour
     1/4 cup New Mexico or California chili powder
     1 (8 ounce) can tomato sauce
     1 1/2 cups water
     1/4 teaspoon ground cumin
     1/4 teaspoon garlic powder
     1/4 teaspoon onion salt
     salt to taste



     Directions:


     1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, 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 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.