The sauce recipe came from All Recipes. I made a few changes but their recipe is excellent. The quantity here is what I used for 2 dozen enchiladas. We like them saucy. This sauce is also good for making Tacos.
1/4 cup oil
2 tablespoons flour combine and make a roux; use more oil and flour if you like a thicker sauce.
4.5 cups cold water stir in and whisk until smooth
3/4 cup chili powder
1 small can of tomato paste
3/4 teaspoon dried minced onions
3/4 teaspoon ground cumin
3/4 teaspoon garlic salt add and continue to stir until thickens
The Pioneer Woman has a thorough step by step tutorial for making enchiladas. Here are my changes, but once again, her recipe is very good.
Cook your meat. I used hamburger but chicken or shredded pork would be perfect.
Add black pepper to the hamburger. The pepper gives it some heat later on when it mixes with the chili powder.
Moisten the cooked meat with some enchilada sauce
corn oil
corn tortillas fry them in oil until they bubble on both sides, not crisp, in a frying pan. stack the fried tortillas on a plate.
extra sharp cheddar cheese shred
green onions cut into small pieces
To Assemble
cover the bottom of a casserole pan with sauce
pour some sauce onto a plate
place a tortilla on the plate on top of the sauce
pour some sauce in the center of the tortilla
add meat
add shredded cheese
add some green onion
roll and place the enchilada seam side down in the casserole pan
repeat for the other enchiladas
pour sauce over the completed enchiladas
add more shredded cheese
sprinkle green onion across the top
Bake at 350 until the cheese is melted and the sauce is bubbly.
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