Enchiladas

Recipe:
Sauce-
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Recipe from http://allrecipes.com/Recipe/Ten-Minute-Enchilada-Sauce/Detail.aspx

Chicken-
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoon butter
2 lbs chicken, shredded
1/2 teaspoon cumin
salt and pepper to taste

In a medium to hot saucepan put butter, onion and garlic. Saute until onion is tender. Add chicken. Cook until juices run clear. Set aside.

Recipe by me.

Enchiladas-
prepared chicken
sauce
4 flour tortillas or 8-10 corn tortillas
cheese
sour cream
green onion, chopped

Preheat oven to 350. Dip tortillas in sauce. Put chicken, some sauce and desired cheese amount inside. Roll and place in baking pan. Do all tortillas. Top with additional sauce and cheese and bake until cheese melts. 15 minutes or so. Top with sour cream and green onion, if desired.

Recipe by me.

Changes:
Fried shells in oil after saucing them- definately not neccasry. Used regular chili powder and garlic salt.

Review:
Rating 7 1/2. Good for a first enchilada trial.

Next Time:
No oil cooking. Try with corn tortillas. Good sauce and chicken.