I've been on a Tex-Mex kick lately, but am too frugal to pay $1.89 for a 8 ounce can of enchilada sauce.  So I figured out how to make it.  I made 8 delicious cups of enchilada sauce for about a dollar if I really took the time to figure it out.  That sure beats the price I have to pay.

It was simple and pretty mild, which is how I like it. 

I doubled the recipe so I could freeze some. 

2 tbls oil

2 tbls flour

2 tbls chili powder

1 can of tomato sauce

2 cups of water

Pinch of salt and Big Pinch of Garlic Powder

Heat the oil in a sauce pan, add the flour and chile powder and stir it until it makes kind of a paste (roux).  Add in remaining ingredients and bring to a boil. 

Reduce heat to a simmer and simmer for at least 15 minutes. 

I had enough to make chicken and bean enchiladas and had enough left over to fill up some freezer container as well as add some to cooked chicken and rice so I thaw that out in a hurry and start a dinner in a flash.

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