Mint Limeade and Homemade Enchilada Sauce

I went to Cafe Rio a few weeks back and fell in love with the entire restaurant. Handmade tortillas. Handmade horchata and lemonades. But in the heat, the mint limeade was by far the most refreshing. So I came home and immediately hit up google for a copy cat recipe . . . and came out empty handed. Boo. But, with some luck and a super helpful taste tester (thanks, Alex :), we figured it out.

Mint Limeade

Ingredients:
1 cup water
1/2 cup sugar
5-6 cups of water (start with five and add more if it is too strong)

2/3 cup lime juice (about 6 med limes)
10-12 mint leaves, finely chopped

Directions:
In a small sauce pan, combine 1 cup water and sugar. Stir on medium heat until sugar is dissolved.
In a pitcher, combine sugar water, water, lime juice, and mint leaves. Refrigerate overnight.

I attempted some homemade enchiladas with a homemade sauce. It wasn't the best, but it's what I made. I'll update the recipe as I tweak it to our liking.

Enchilada Sauce
http://www.food.com/recipe/texas-red-enchilada-sauce-42094

Ingredients:
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
salt and pepper

Instructions:
Melt butter/margarine in a sauce pan.
Make a roux by browning flour in melted butter/margarine.
Add spices and tomato paste; stir until well blended into roux.
Add water gradually, stirring constantly.
Heat until boiling.
Continue simmering and stirring until desired thickness is achieved.
Taste every so often and adjust spices as needed.
Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
Place pan in oven and cook until enchiladas are done.