Basic chili powder/tomato based enchilada sauce. I make a half recipe, which is still a little more than I need for one 9×13 pan of enchiladas (12-16). If you have freezer space, go ahead and make a whole batch.
4 T butter
1/2 c chili powder
1/4 c flour
1/2 tsp garlic salt
1/4 tsp ground black pepper
1 tsp oregano
5 c chicken or vegetable broth
1 can tomato sauce
In a large, deep saucepan, melt butter over medium heat. Combine all dry ingredients, stir well and add gradually to melted butter. Stir frequently until mixture is crumbly. Add chicken broth a little at a time and stir constantly, until all both is added and there are no lumps. Keep stirring, add tomato sauce and bring to a gentle boil or until sauce is slightly thickened.