Luna's Red Enchilada Sauce

• 15 -20 dried red chilies (Hatch, New Mexico chilies are the best)
• 4 cups water (or to desired consistancy)
• 1 tablespoon flour
• 1 teaspoon garlic salt (or to taste)
• 14 teaspoon Mexican oregano
• 1 tablespoon salad oil

1. Break off stems of chilies taking care to either save or discard seeds depending on how spicy your like your sauce.
2. Boil until soft and pliable.
3. Put chilies in blender with water and flour.
4. Blend until smooth.
5. Run sauce through sieve.
6. Put sauce, garlic salt, oregano and salad oil in skillet and simmer for 15 minutes.
7. Add water to reach desired consistancy.

red chilies, water, flour, garlic salt, oregano, salad oil

Taken from www.food.com/recipe/lunas-red-enchilada-sauce-415484 (may not work)