(from Jester on PrairieHomemaker)
8 cups water
1 t. salt
3 T. chili powder (I use hot Mexican chili powder for part of it)
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. ground cumin
1/2 t. black pepper
1/4 c. masa
Brng water to a boil and whisk in remaining ingredients. Simmer a few minutes to thicken slightly.
This makes about 6 cups of enchilada sauce. It will keep just about forever in the refrigerator.