Enchilada Sauce
-2 tablespoons olive oil
-2 1/2 tablespoons flour
-1 tablespoon chili powder
-1 teaspoon cumin
-1/2 teaspoon garlic powder
-1/2 teaspoon oregano
-1/4 teaspoon salt
-Pinch cinnamon
-2 tablespoons
-tomato paste
-2 cups vegetable broth
-1 tablespoon apple cider vinegar
-Salt & pepper to taste
Heat the olive oil in a heavy pot until it is hot and add the flour and all the dry spices. Beat for about 2 minutes and add the tomato paste and vegetable stock. Simmer for about 5 minutes, stirring frequently. The mixture begins to thicken. Turn off the stove and add the apple vinegar and salt and pepper to taste.
For enchiladas
-3 cups cheese. I use the Mexican blend
-1 small can green chili’s
-Flour or corn tortillas
Pour so much sauce in the bottom of your pan that it covers the pan. Cover each tortilla with sauce, add the chicken wrap and pour into the pan. When the enchiladas are ready, pour more salsa over the enchiladas and add cheese to cover, as well as green pepper and dried cilantro. Bake at 350 degrees for 25 minutes until heated through.
