Here’s the recipe. If canning, do NOT add the flour and oil.

You can thicken with a roux when you reheat.

Also add a tablespoon of lemon juice. I did a water bath for 40 minutes.

Enchilada Sauce

2 tbs. vegetable oil (omit if canning)

2 tbs. flour (omit if canning)

2 tbs. chili powder

3 cups tomato sauce

1/2 tsp. cumin

1 tsp. salt

1/4 tsp. garlic powder

1 tsp oregano

1 tablespoon lemon juice if canning

In medium saucepan (large one if doubling) heat oil over medium heat; lower heat a little and whisk in flour and chili powder. Whisk together for 1 minute. Add remaining ingredients. Stir/whisk well, bring to a boil, then reduce heat to low and simmer 10 minutes, stirring occasionally. Makes 3 c. sauce.

You can make this cold if you want to freeze instead of canning.

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