Cheese Enchiladas

These are Ryan's favorite enchiladas. I have never liked red sauce enchiladas until I tried these. Only Ryan likes olives so I garnish with olives on his side of the pan so I know which ones are his.

Cheese Enchiladas

Combine the following in a medium pot:

1/8 tsp red pepper

3 Tbs chili powder

1 1/2 tsp cumin

1 1/2 tsp salt

3/4 tsp garlic powder

4 Tbs Corn Oil (I use vegetable because that's what I have)

4 Tbs flour

Cook for 1 minute then add:

3 cups chicken broth (you can use water instead, or 1 can of chicken broth plus 1 cup water)

Assembly can be messy... this is how I set it up:

You warm the tortilla in the skillet, then dip it in the red sauce. I transfer it to a plate to put in it the cheese, olives, and onions. Then you roll it up and place it seam side down in a 9x13 inch pan sprayed with Pam. The recipe makes about 12 enchiladas. Pour the leftover sauce over the enchiladas and cover with more cheese. Bake at 350 about 20 minutes, or until the cheese bubbles.