SAUCE:

8 tbsp. all-purpose flour
1 cup vegetable oil
4 tbsp. chili powder
2 tsp. cumin powder
4 cloves garlic, minced
2 tsp. salt
5 cups hot water

In heavy pot, blend flour and oil with whisk. Add chili powder, cumin powder, garlic and salt. Cook until bubbly, whisking as you go.

While whisking, slowly add the hot water. Whisk to prevent lumps. Lower heat and simmer about 15 minutes, stirring occasionally incorporating any skin that forms on top of sauce.

Makes enough sauce to for a 9x13-inch pan of enchiladas.

SUGGESTIONS:

I make potato and bean enchiladas. I boil chopped potatoes with one chopped onion, then drain. Use about 1/4 cup of potato mixture and a spread of canned refried beans (or black beans) with grated cheese. I use flour tortillas.

Pour some sauce on bottom of pan. Fill with rolled enchiladas and top with sauce and grated cheese. YUM!

Submitted by: Nancy Cowan