Cheese Enchiladas

• servings: 8 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 tablespoons vegetable oil

¼ cup all-purpose flour

2-3 tablespoons Gebhardt chili powder

½ teaspoon garlic powder

½ teaspoon garlic salt with parsley flakes, (or salt)

¼ teaspoon dried oregano

½ teaspoon ground cumin

2 cups full-sodium chicken broth

9 (6-inch) corn tortillas,

4 cups Mexican blend cheese, (divided)

Directions

Heat oil in a large pot over medium heat. Add flour and cook, whisking together, for 1-2 minutes.

Add chili powder, garlic powder, garlic salt, cumin and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time until there are no more clumps. Reduce heat to low and cook for 15-20 minutes, or until thickened.

Preheat the oven to 350 degrees F. Grease a 7x11 inch (or 9x13 inch) baking dish and set aside.

After the sauce has thickened dip each tortilla in the sauce until soft and immediately put it into the prepared dish. Add ⅓ cup cheese and any meat you wish to add to the tortilla, roll it up and push it to the end of the pan.

Repeat with all the tortillas until your pan is full. Pour remaining sauce over the tortillas. Sprinkle the top with remaining 1 cup of cheese.

Bake for 20-25 minutes, or until cheese is melted and bubbly.

Nutrition

• Calories: 64 kcal
• Total Fat: 4 g
• Sodium: 480 mg
• Total Carbohydrate: 4 g