I do not at all care for the too strong flavoring of just a canned
enchilada sauce, so I have watered these down with beef or chicken broth
in the past. What I am hoping for is a milder flavor, darkness with
depth, and merely a hint of sweetness. Would this recipe suffice, or
how may it be improved?

ENCHILADA SAUCE
2 Tbsp. vegetable oil
2 Tbsp. flour
1/4 cup red chile powder, mild
2 cups beef broth, fresh or canned
2 cups tomato puree, canned
1/2 tsp. oregano, dried
1/4 tsp. cumin
1/2 tsp. granulated garlic
1 tsp. salt (to taste)
Heat oil in large saucepan; add flour to make a roux. Stir and cook
over medium heat for 2 minutes until browned. Add the rest to the roux;
simmer over low heat for 15 minutes.

Picky ~JA~