Shaun's Enchilada Sauce

4 Tbs Flour
1/4 cup canola oil
1 3/4 Tbs chili powder
1 1/2 tsp cumin
1 tsp salt
2 cloves crushed garlic
2 cups water
1 can Ro-tel original

warm the oil, then add the flour. stir and cook on a low/medium heat, browning the flour for roughly five minutes. add the spices and the water, slowly while stirring. the oil and flour will probably solidify, but keep heating the mixture and stirring occaisonally for around ten minutes. drain and blend the Ro-tel, then pour into the pan. stir and cook until the color stabilizes, and the mixture is smooth and heated through.

when you're cooking the enchiladas, don't overdo it with the sauce. about one to one and a half tablespoons will do for each enchilada if you spread it around.