Sandi Moede's Enchilada Sauce

1/2 c. chili powder

2 T flour

Pinch salt

1-2 T sugar

8 oz. tomato sauce

2 c water or broth (beef or chicken)

Mix the dry ingredients, add the broth and sauce and simmer until thickened.

I use this to top our favorite Black Bean Enchilada recipe that my sister, Marcia, served us back in 1990 or so to be shared at a later date.