Canned enchilada sauce is very easy. It also can have a bitter and sometimes unpleasant taste.
This sauce can be made in under 30 minutes. It is a 30 minute task that is well worth it. It can freeze well for later use.
For the chili powder, I mixed equal parts Concho chili, Chipotle chili, and Guajillo chili.
This makes 2-3 cups of sauce.
1/4 cup vegetable oil
2-3 tablespoons flour
6-7 teaspoons of chili powder
16 ounces tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
The first step is cooking the oil and flour on medium heat stirring constantly until lightly browned. This is the same as making a light roux.
Add the spices, then add the water and tomato sauce slowly and stirring constantly. Continue to cook on medium heat for about 10 minutes or until thickened.