- 1 Cup Vegetable oil
- 1 1/4 cup Chili powder
- 2 T Ground Cumin
- 2 T Granulated Garlic
- 1/2 Tsp salt
- 1 T flour
- 4 oz. Tomato Sauce
- 3 Cups Chicken Stock
- 1 dozen Guerrero corn tortillas (or nice corn texture corn tortilla)
- 2 pounds shredded mild cheddar cheese.
Heat Sautee pan on stove and add oil. Whisk in chili powder until it forms a light paste. Do the same for the cumin, granulated garlic, salt and flour to make a roux with spices, being sure not to burn. Add tomato sauce and stir until incorporated then add chicken stock. Bring to a simmer and reduce heat when sauce has desired consistency. Let sauce simmer while you assemble the enchiladas.
In a dry skillet heat both sides of the corn tortilla. In another skillet have the enchilada sauce at a simmer. Very quickly dip both sides of heated tortilla into enchilada sauce to coat. Place coated tortilla on a sheet tray, add cheese then roll. Repeat process until you have 12 enchiladas. Pour remaining sauce over the enchiladas then cover with cheese and bake at 350 degrees for 20 minutes until cheese is melted. Serve and enjoy!