RED ENCHILADAS

Holly said her husband married her because of her Toffee Cookies and I'm pretty sure my husband married me because I made him enchiladas. So - if you want to catch a husband (or if you already have one and want to make him happy - and not THAT way) make him these. They're easy and good!



(Makes 2-3 dozen enchiladas - sauce freezes well.)


Soften 2-3 dozen corn tortillas (or amount of your choice) in hot oil, just until soft. Do not fry crisp. Absorb excess oil with paper towels and set aside while making the sauce.


Sauce:

1/3 c. oil
1/2 c. flour


Heat oil over medium-high heat in heavy 3-4 quart saucepan. Add flour, stirring constantly with whisk and cook for 1-2 minutes to thoroughly cook the flour. Add:


4 c. chicken broth (heat it first and it will thicken quicker)


Quickly stir in the broth and stir constantly until thick and smooth. Add:


1 t. garlic salt
1 t. onion salt
1 t. cumin powder
1 T. sugar
1/2 t. dried leaf oregano
1 8 oz. can tomato sauce
*1 14 oz. container "Bueno" frozen red chile sauce (comes in mild or hot - use mild)
Cook, stirring until chile sauce is melted, stirring constantly over medium heat.


*This sauce comes frozen and is found in the freezer section of the grocery store. No need to defrost it- just put the frozen container into the hot mixture and stir until it melts.


Place small amount of sauce in bottom of baking dish. If rolling your enchiladas, place 1-2 T. grated cheese, or any meat of your choice in middle of tortilla and roll up. Place seam side down in dish and continue. Cover with sauce and then 1-2 cups of grated shredded Mexican blend cheese. Bake at 350 for 20-30 minutes until bubbly and the cheese is melted. If you want to make casserole style, lay tortillas side by side in your baking dish; cover with sauce and cheese and repeat ending with cheese. Bake as above.