Enchilada Gravy Sauce

Heat the oil in a large heavy saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour is browned (this mixture is called a roux); be careful not to let the flour burn.

Stir in the chili powder, cumin, garlic powder, salt, and pepper and cook, stirring constantly, for 2 to 3 minutes.

Gradually add the water, stirring until smooth. Cook, stirring frequently, for 5 minutes, then reduce the heat and boil gently for 15 minutes.

Use this sauce for enchiladas stuffed with cheese, beef, or chicken. Top them off with chili con carne and grated cheese. You can assemble them ahead of time and freeze them for future use. To serve, thaw them in the refrigerator, then heat in a conventional oven or the microwave.

Recipe Source: "Los Barrios Family Cookbook" by Diana Barrios Trevino