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In a large skillet, heat the lard to medium hot. Stir in the flour and continue stirring until it turns a very light brown. This will take about 3 to 4 minutes.
Add all of the dry ingredients and continue to cook for 1 minute, constantly stirring and blending the ingredients. Add the water or broth, mixing and stirring until the sauce thickens, approximately 15 to 20 minutes.
Turn the heat to low and let the sauce simmer for 15 to 20 minutes. Add more water to adjust the thickness to your preference.
Pour the sauce over the enchiladas of your choice. This keeps a week to 10 days in the refrigerator in an air-tight container; it also keeps well in the freezer.