Does anyone have a good Red Enchilada Sauce recipe?

I use 1 can of old El Paso Enchilada Sauce and 1 can of Hormel Chili (no Beans) for my sauce. But, it works with all brands.

I buy La Victoria or El Paso, and add a teaspoon of Tapatio salsa picante to it. It all depends what I'm doing with it.

I get it from a can...too hard to make and a pain........I've tried several different brands and have found the best one suited for my taste buds is mixing one can of Old El paso and one can of Las Palmas....but I have a great recipe for the meat.
here is a recipe
Ingredients:

1/4 cup vegetable or canola oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt
Directions:

1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

2. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.