**got this recipe from Jon Egbert who is practically Mexican!!!!
1st Step:
1 cube butter
3/4 c flour
(brown the roux)
4 c tomato juice
3 c water
4 cubes beef bouillion
(add to roux that has been browned @ med heat)
add in spices:
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp chili powder
1/2 tsp ground red pepper
1 1/2 tsp seasoning salt
Simmer sauce on low for 20 min.
**This much will make 2 9x 13 pans so 1/2 the recipe if only making one 9x13 pan
2nd Step:
Meanwhile cook each corn tortilla on stove with pam spray on both sides, add cheese, chicken or beef, and roll with the seam side down. Pour sauce on top enhiladas.
Enchiladas only need to bake for 10 to 15 min @ 375
Garnish with:
Sour cream
lettuce (chopped)
tomatoes (chopped)
guacamole
salsa
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