Enchiladas

Homemade Red Enchilada Sauce

 

This sauce is way better than the sauce packets you buy in the store, and very easy.

 

2 Tbl. oil
4 Tbl. flour
3 Tbl. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
1 1/2 C chicken broth
1 can (8 oz.) tomato sauce

Whisk together the broth, oil, and flour, and heat in a sauce pan on the stove.  Once the mixture thickens, add the remaining ingredients, and heat until it thickens again (not as much as the first time).

To make cheese enchiladas, you'll need:
corn tortillas
enchilada sauce
*cheese
*(I have found that the best cheese to use, is white American cheese.  It has a nice mild and creamy flavor and texture, without all that grease.  The grocery stores around here only seem to carry the cheese singles form of this cheese, so that's what I use.  You only need one slice per enchilada.  just fold it lengthwise into quarters, and you're good to go.)

Warm the tortillas, a few at a time, so they don't fall apart as you roll them up.  Spread the sauce on both sides of the tortilla.  You just want to get them moist, not drench them in sauce.  Fill the tortillas with cheese (and/or meat if you want), and roll them up.  Place them in a baking pan, and spread some more sauce over top of all of them.  Bake covered at 350 for 20 min.
Enjoy!

(Photo courtesy of Pirijo Silver, changes to sauce recipe found online courtesy of Pirijo Silver.)