3 or More Tablespoons oil

10 Tablespoons flour

6 Tablespoons chili powder (Gebhardts is the best or homemade dried chili powder)

      ** I personally mix Gebhardts with other chili powder just becuase it's not hot at all**

1 - 32oz Carton of Swanson Chicken Broth

2 Cups Hot Water
2 teaspoons Knorr’s Chicken Bouillon powder or 2 cubes **I prefer the powder

2 teaspoons salt

Large skillet

Small Bowl

 

NOTES: Have everything out and measured out before starting because it goes quick.  This sauce makes enough for several trays or dishes of enchiladas.

 

1. In a glass, mix water, salt and bouillon. (Set aside for use later)

2. Put oil in a large hot skillet over medium/high heat.

3. Mix Flour into oil with a whisk (It will be very thick).

4.  Add Chicken Broth into oil & flour mixture together with a whisk so it won’t clump.

5.  Add water/bouillon mixture to oil mixture.

6. Stir constantly until thickened.

7. Now in small bowl put chili powder and ladle several scoops of bouillon mixture stir quickly.

8. Stir chili mixture back into skillet and whisk together thoroughly.

9. Bring to a slow boil.

10. Turn down to low heat and cook for 8 – 10 minutes stirring occasionally.

 

Make enchiladas and eat.

 

 

Large package of corn or flour tortillas *I prefer corn.
Oil
grated cheese *I get 2 of the large bags of grated Colby & Jack cheese

Optional: Diced red or yellow onion

     Large can of sliced black olives

 

Put enough oil to cover the bottom of a small skillet at least ¼” of oil in the skillet.

Heat tortillas quickly in oil, one at a time, placing them onto a paper towel to drain.  I usually get a cookie sheet and put paper towels on it and then line up the oiled tortillas.  After heating all the tortillas prepare to roll your enchiladas. Scoop 2 large ladles of enchilada sauce into bottom of 9x13x2 dish, set aside to line up enchiladas. I use a paper plate to roll my enchiladas on so to catch all the filling that falls out. Lay a oiled tortilla down onto a paper plate sprinkle a handful of cheese onto tortilla. Sprinkle onion and/or olives on top of cheese. Roll enchiladas and place bottom down in glass sauced dish. Fill until you can’t get any more in. Spoon enchilada sauce over rolled enchiladas, being sure to tuck sauce between each enchilada to coat them completely.  Sprinkle cheese and olives on top of enchiladas. Cover enchiladas with Aluminum Foil. Bake in a 350 degree oven for at least 30 minutes. If you refrigerated them before cooking, cook for at least 45 minutes covered.  If you are storing them put plastic wrap over them. Foil will change the taste, it reacts to foil.

 

Serve and enjoy!

 

OPTIONS: Use shredded meat such as chicken inside of enchiladas. Another great way to make the enchiladas is: After heating the tortillas in the oil, before rolling, dip the tortilla in the sauce to completely coat the tortilla and fill like above.  It will be a little messy but it is so worth it. Also top with a dollop of sour cream or crème.