3 Tbsp. vegetable oil
2 Tbsp. all-purpose flour
1/4 c. mild chile powder
2 c. beef broth
2 (10 1/2 oz.) cans tomato
1/2 tsp. dried leaf oregano
1/4 tsp. ground cumin
1/4 tsp. garlic powder
salt to taste
4 c. cheese, shredded (mild)
1 doz. tortillas
1 small onion, chopped
4 green onions, chopped
1/2 to 1 c. oil
Sauce: Heat oil in large saucepan. Stir in flour and
cook for 1 minute. Stir in chile powder. Add beef broth,
tomato puree, oregano, cumin and garlic powder. Taste and add
salt, if needed. Simmer 15 minutes. Makes about 4 2/3 cups.
Enough for 1 dozen enchiladas.
Enchiladas: Heat oil in medium skillet. With tongs
carefully place 1 tortilla at a time in hot oil. Hold in oil
for 3 to 5 seconds or until softened. Turn and do same on
other side. Drain over paper towel. Immediately dip in sauce
and remove at once. Place tortilla on a plate. Arrange some
of the cheese and onions below center. Roll up tightly and
place seam side down in shallow casserole dish. Preheat oven
to 350 degrees. Cover enchiladas with remaining sauce and cheese and
bake for 15 to 20 minutes. Garnish with green onions. Serve
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