Ingredients

1 drop of oil
1/2 cup of flour
2 cups of chicken stock
2 cups water
2 heaping Tbsp. Gephardt’s Chili Powder
1/2 tsp. cumin
1/4 tsp. salt
24 corn tortillas
1 diced white onion
1-1/2 lbs. shredded medium longhorn cheddar cheese
1 to 1-1/2 cups oil
Variations
- 1/2 cup shredded chicken added to cheese
- Substitute Tofu cheddar cheese

Directions

Prepare Enchilada sauce:

1. With a paper towel, spread about 1 drop of oil to evenly coat the cooking surface of a medium frying pan (or skillet).  Under medium-high heat, brown flour until light golden brown. Use a whisk to stir the flour while the flour browns.  This should take about 3 to 4 minutes.  Pour browned flour into bowl and allow it to cool for about 10 minutes.
2. In a 1-quart saucepan, pour the chicken broth, chili powder, comino, salt and water.  Using a whisk, slowly pour in “cooled” brown flour mixture a little at a time.  Heat under medium heat until sauce begins to bubble.  Lower heat and simmer for 30 minutes.

Prepare Enchiladas:

4. Preheat oven to 350 º F.
5. Heat oil over medium-high heat.  As soon as oil is hot enough (dipping the edge of a tortilla should produce heavy bubbling action), dip each tortilla for a couple of seconds per side.  Pat down with paper towels to reduce the amount of excess oil on the tortillas.
6. Place a generous amount of cheese and onion on each tortilla and roll to a thickness of about one-inch.  Keep a cold, wet cloth handy to use to cool your fingers off after rolling each tortilla.  Place in shallow baking dish.
7. Pour Enchilada Sauce over rolled tortillas and top with cheese.  Heat in oven for about 10 minutes.  Serve piping hot.