Heat oil in a medium saucepan over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden—this removes the raw flour taste and forms your thickening base.

Quickly add chili powder, cumin, garlic powder, and salt. Stir for 30 seconds to 1 minute, letting the spices bloom and enrich the roux.

Slowly pour in water while whisking vigorously to avoid lumps. The sauce will thicken immediately—keep stirring until it’s smooth.

Bring to a gentle simmer and cook 5–10 minutes, stirring occasionally, until the sauce thickens to your liking. Add more water to thin or hold the timer longer if thicker.

Adjust for seasoning—add salt or spices if needed. Use immediately for enchiladas or cool completely and store in an airtight container in the fridge for up to a week, or freeze for up to 3 months.