2 tbsp. chili powder
1 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. cumin
1 1/2 tsp. dried onion
2 c. canned or bottled tomatoes, blended
Blend everything except blended tomatoes together in shallow frying pan. Add about 1 c. cold water and mix well, working out any lumps. Add 2 c. blended tomatoes.
Heat on high until sauce starts to bubble, keep mixing/stirring especially the bottom of the pan or you will get lumps. Color will start to change as flour is cooked through, keep stirring until sauce is deep red and glossy. Remove from heat and use to make enchiladas.
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