Red Chile Enchilada Sauce

1 stick margarine
1/2 c. flour
1/4 c. red chile powder (NM is best)

Combine in saucepan and cook on medium low heat until the fat is absorbed into the dry ingredients and starts to smell toasty.  Then add:

1- 28 oz. can of tomato sauce
1 can of water
1 t. salt
1 t. garlic salt
Pepper to taste
1/2 t. sugar
1 T. bouillon seasoning (I like veg or chicken best)

Cook on medium heat until boils and thickens.  You can then use the sauce for a topping for burritos, fries, or added to meat in the crock pot.

For Stacks:

Soften corn tortillas in hot oil.  Fry for a few seconds making sure that the entire tortilla is submerged.  Remove and drain on paper towels.  Place a ladle full of sauce on plate and top with softened corn tortilla.  Spoon more sauce over the top of tortilla, add cheese, and place the next tortilla on top of that one.  Stack as many tortillas on top of each other to make a nice serving size.  Top final tortilla with cheese, and any other optional toppings as desired.  You may like a dollop of sour cream, guacamole, taco meat, shredded lettuce, tomato, and onion.  Serve with rice and beans for a great rounded meal.