Red Chili/Cheese Enchiladas

Brenda Douglas
Sauce:
Oil (enough to cover the bottom of your pan)
Approximately 1/4 cup of all purpose flour
1/3 cup red chili powder (hot, mild or medium)
8 cups water

In your pot you will heat up the oil, add the flour and make rue with the flour (not too much flour) as it will become pasty. Once the rue has brown a little (or cooked out) you will add the chili powder, then you will add water and salt. (At times I will use chicken broth to give it more flavor, but not necessary). Depending on the amount of sauce you are making is the amount of water you will use. Bring the sauce to a low boil and cover, you may want to stir occasionally and once it is fully cooked turn off heat.

Tortillas are then cooked in hot oil and softened. The cooked tortillas are then set aside until you have several that you will later fill with cheese, chicken or beef. You roll the tortillas with your filler and place on a plate or pan and pour sauce over the entire plate of enchiladas. Top with more cheese and onions and put in the oven for a few minutes to melt the cheese and combine the flavors. SAVING TIME TIP: You my just layer in a baking pan and not roll, but you may want to roll them individually for appearance purposes. You decide.

Very easy and delicious!