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To make dry mix, whisk ¾ cup chili powder, ¾ cup dried onion flakes, ½ cup paprika, ½ cup cornstarch,¼ cup salt or salt substitute, ¼ cup sugar, ¼ cup ground cumin, ¼ cup garlic powder,2 TB oregano, 2 TB cayenne together and store in an airtight container.
In a saucepan combine the 1 cup tomato sauce and ½ cup water in a saucepan over medium heat, bringing it to a boil. In a small bowl combine 4-5 TB of enchilada sauce mix and ½ cup cold water, stirring well to combine. Pour the mixture into the tomato sauce/water mixture and bring to a boil stirring frequently. Reduce heat and simmer for 2-3 minutes for the flavors to marry.