I realized as I got ready to make my Chicken Tortilla Soup tonight that I didn't buy enough enchilada sauce to put in it for a double batch. Not able to get a hold of my husband to see if he could pick me up another can, I had to improvise.
I found a recipe online and tweaked it to suit what I had in the cupboard.
1 pkg chili seasoning
1 pkg fajita seasoning
2 T flour
I combined these to create a wet roux, which I stirred constantly over a medium-high flame. I added:
1 14oz can tomato sauce
3 c water (I would use less if you're actually using this for enchiladas)
½ tsp Chili powder
½ tsp Garlic powder
¼ tsp Seasoned salt
1 T vinegar
½ tsp Cumin
½ tsp Coriander
¼ tsp Cayenne pepper
Dashes of Tabasco or Cholula to taste
Cook over medium heat and season to taste.