Mexican Enchilada Sauce

This works as both an enchilada sauce and as a chip dip. It's easy to adjust the seasonings; feel free to try adding cumin, pepper, creole seasoning, or whatever else sounds good.

3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
2 1/2 cups water (more if needed)
1 8-oz can tomato sauce

1. Combine all dry ingredients in a small bowl. Stirring constantly, slowly add enough water to make a paste.
2. Pour into pan and add rest of water. Cook over medium heat, stirring constantly, until mixture thickens.
3. Stir in tomato sauce.

Use in your favorite enchilada recipe, or sprinkle it on nachos along with cheese and guacamole or your preferred toppings.

Or, for a quick meal, the recipe's author suggests softening a corn tortilla in a bit of hot oil, dragging it through the sauce, then putting it on a plate and covering it with grated cheese, chopped onions, and sliced black olives. Top with another softened sauced tortilla, heat in microwave, and enjoy.