Directions: |
Directions:Enchilada Sauce
In 2 qt. saucepan, add chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar. Use whisk to mix well. Heat to a boil. Reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. While the sauce if on a slow simmer boil, add 5 tbsp cold water in a small bowl. With another whisk mix 1 tbsp. of flour at a time into the water. If you have lumps here, you will have lumps in your sauce. After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Whisk the sauce vigorously while adding the flour to avoid lumps. After the flour is added, continue to whisk for 1 minute. You can turn the heat down to medium during this time. After 1 minute. turn off the heat.
Cheese Enchiladas
Heat oil in a frying pan on medium heat. Using tongs, dip 2 corn tortillas at a time into hot oil. When the tortillas start to bubble, lift and dip them 3 times quickly. Then dip into hot enchilada sauce to coat. Now put the tortillas on a plate to cool 1 minute. Add a handful of grated cheese and sprinkle down the center of 1 tortilla and roll it. Grab one end of tortilla and bring it 3/4 way over to the other end. Tuck and roll tortilla. Pick up the cheese enchilada and move to oven proof dish. Using a ladle, pour enchilada sauce over the top. Sprinkle more cheese on top. Preheat oven to 400º. Heat until somewhat flat and cheese and sauce are bubbling, about 15 minutes. |
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