- 3 tablespoons vegetable oil
- 1 tablespoon flour
- 1/4 cup chili powder
- 2 cups chicken stock
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 12 corn tortillas
- 5 C Mex blend cheese
- For chicken enchiladas add 1/2 Roasted Chix shredded seasoned with salt and pepper
- 1/2 Cilantro bunch chopped (optional & tasty)
- 1 onion chopped (optional & tasty)
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.
Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.
Adjust the seasonings. Serve atop your favorite enchiladas.
Warm the tortillas first on the burner and place in a covered dish to keep warm. This keeps the tortilla from tearing.
Spray your baking dish with Pam, then add a ladle of sauce, enough to cover the bottom.
Place an equal amount of cheese and chix in each tortilla, enough for 12. Keep 2 Cups of cheese for the topping. Roll each one, adding the cilantro and onion mixture to the filling.
Place side by side to cover the pan, then finish the top with more sauce and sprinkle with the remainder of cheese. Garnish with green onions.
Bake 350 degrees until cheese has melted...approx. 20 minutes.