Traditional Enchilada Sauce (reo)

Ingredients
2 tablespoons Butter
3 tablespoons Flour
2 cups Water
1 can (8 oz) Tomato sauce
Chili powder
Garlic salt
Cumin
Onion salt
Pepper
Salt
Preparation
In large sauce pan, melt 2 tbsp butter. Add 3 tbsp flour. Whisk until mixed well.
Add 2 cups water - stir continuously
- 1 sm can tomato sauce
Heat until sauce begins to thicken. Do not boil.
Add spices to taste:
- Chili powder
- garlic salt
- cumin
- onion salt
- pepper
- a little more salt if needed
Continue to simmer until smooth and medium thick. Do not boil as it will cause the sauce to become bitter.
Use chicken broth instead of water - gives the sauce a richer flavor. Liz does not use cumin - personal preference.
Gibhart chili powder is the best. Used in the family for over 65 years.