When making cheesy enchiladas, a big part of the dish is the sauce. Most of the time you'll whip out a store-bought sachet or sauce or spice mix to make a sauce. But take 15 extra minutes out of your time to make your own tangy, spicy, flavoursome enchilada sauce from scratch and trust me it's worth it, you'll never buy pre-made sauce again! You can also use as a dip for Doritos, nachos or fries, or use in other Mexican foods such as tacos, quesadillas or fajitas.
Start off by heating the oil in a pan on medium-high. Stir it round a little then whisk in the all-purpose flour. Make sure to blend it all in before adding the can of crushed tomatoes, mix it perfectly for 3 or so minutes. Now add the chilli powder, the oregano, the cumin, the garlic powder, the onion powder, the brown sugar and the water and bring to a boil. Season with the salt and pepper and simmer until thickened for 10 minutes.