Mexican Enchilada Sauce

(from recipezaar.com)
1 ½ TB chili powder
3 TB flour
1 tsp cocoa powder
½ tsp garlic salt
1 tsp oregano
3 cups water
1 (8 oz) can tomato sauce

Combine all dry ingredients in a small bowl. Stirring constantly,
slowly add enough of the water to make a thin paste. Pour into pan
and add rest of water. Cook over medium heat stirring constantly,
until mixture thickens (it has never thickened much for me, I usually
just bring it to a gentle boil). Stir in tomato sauce. Use in your
favorite enchilada recipe.

By Andrea Peterson