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.
The Funky Oven 