4 Tbsp vegetable oil
4 Tbsp all-purpose flour
4 Tbsp chili powder (taste your chili powder and adjust to taste; otherwise, it can be very spicy. Typically, the redder in color your chili powder is, the hotter it's going to be - sometimes unbearably so.)
1/8-1/4 Tsp of cayenne pepper (optional - if you want it spicier)
4 cups low sodium chicken broth
6 oz. tomato paste
1 tsp cumin
1 tsp garlic powder
1 tsp of ground oregano
Salt to taste
- Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
- After one minute, whisk in the chicken broth, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
- Salt to taste.
- To assemble into enchiladas, preheat oven to 350ºF, use the Easy Roasted Chicken recipe to prepare chicken or purchase a roasted chicken, shred the chicken, and some cheddar cheese (about a cup).
- To soften corn tortillas, heat about a 1/2 inch of oil in a fry pan until it is warm (about 3 seconds), and then put another tortilla on top of that one, and flip over. Repeat until you have about a stack of six in the pan. Transfer to a plate with a paper towel on it to absorb the grease, dip in enchilada sauce (optional), fill with chicken and a little cheese (I add some chopped onion), roll up, and place in a baking dish that has been coated on the bottom with enchilada sauce. Repeat the process until your dish is full, add enchilada sauce on top, top with cheese, cover with foil and bake until bubbly (about 20-25 minutes), then remove the foil and bake for about 20 minutes longer.