CHEESE ENCHILADAS

INGREDIENTS

2% oil of vegetables 4 teaspoons flour, all-purpose 3 tablespoons powdered  chili Half a teaspoon of garlic powder 1/4 teaspoon grated oregano 1/2 teaspoon salt Half a teaspoon cinnamon 2 cups broth from poultry Blended Corn Tortillas Mexican To cheese,

STEP-1

Place the oil in the container and heat over medium heat. Whisk in the flour and continue cooking for an additional 1-2 minutes.

INSTRUCTION

STEP-2

Combine oregano, Chile powder, garlic powder, cumin, and salt until clumpy. Whisk in the chicken broth while gradually incorporating it into the mixture until no particles remain. 15 minutes over high heat, or until thickened.

STEP-3

Once the sauce has been prepared, immediately place the maize tortillas that have been dipped in it until soft into a greased 11×7 pan.

Step-4

You will then coil the cheese  and press it to the far end of the pan.

Step-5

Proceed in this manner with the tortillas until the entire pan is filled. Proceed to drizzle the surplus sauce over the tortillas. To finish, garnish with additional cheese. This can be made beforehand and stored in the refrigerator until the time comes to cook.

Step-6

Bake at 350 for 20-25 minutes

More Stories