Almost as fast as opening a can of the commercial stuff, but light-years better.
3 T vegetable oil
1 clove garlic, grated on a microplane or finely minced
4 T flour
4 C low-sodium chicken (or pork or beef) broth (homemade or boxed)
1 t ground cumin
1 t Mexican oregano, crushed in your hands
1/2 C pure Ancho chile powder (Penzey's)
1 15 oz can tomato sauce
Heat the oil in a large skillet over medium-low heat.
Add the garlic. Cook and stir for about a minute.
Add the flour and mix well. Increase heat to medium. Cook and stir for about 2 minutes.
Pour in the chicken broth and whisk until smooth.
Add the chile powder, cumin, and oregano.
Bring it to a boil and let it boil for 5 minutes, stirring often.
Add the tomato sauce and mix well.
Makes 3 12-ounce containers of enchilada sauce
The Johnson Family Cookbook