Red Enchilada Sauce

1/4 cup vegetable oil
2 tablespoons self-rising flour
1/8 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water or chicken broth
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
oregano
salt to taste
(I never measure the spices except for chili powder. I add more cumin than the other spices)
Directions
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

I like to make cheese enchilada's with monterey jack cheese and onions inside. I top them with remaining sauce cheese and onions and cilantro if I have it.