By Ingredients
Enchilada Sauce
¼ cup vegetable oil
2 tablespoons self-rising flour
¼ cup New Mexico or California chili powder (you can use Cajun, Paprika or Kashmiri chilli, whatever is easily available)
1 can tomato sauce
1 ½ cups water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion salt
ENCHILADAS:
1 cup cooking oil
16 corn or flour tortillas
1 can enchilada sauce (or homemade red enchilada sauce)
2 cups grated or shredded mozzarella or queso blanco cheese
1/2 cup cotija cheese
1 1/2 cups shredded cooked red meat, chicken, or pork (optional)
Method
Sauce
Start by heating oil in a skillet, add your flour and chili powder and stir until lightly brown, don’t let it burn. Stir in the tomato sauce, water, cumin, garlic powder and onion salt into the flour and chili powder until gradually and keep stirring till the mix is smooth. Allow the sauce to thicken, finally season with salt.
Enchiladas
Start by pre-heating the oven to 400 F. Add the oil into a pan and heat the tortillas, do not fry them. They should be pliable, remove from oil and remove excess oil with paper towels.
Pour just enough sauce in the bottom of a baking glass dish, in the tortilla add your choice of filling but do not overfill the tortilla they should be rolled and placed into the baking dish. If need be two rows of enchiladas will also do. Place them seam down into the dish.
Pour any remaining sauce over the top of the enchiladas. Sprinkle the cotija cheese over the enchiladas. Bake for 20 to 30 minutes or until enchiladas are hot throughout and cheese is melted.
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