Cheese Enchiladas

For the enchilada sauce: Heat oil in a deep pot over medium high heat. Add flour and cook until browned, stirring constantly. It should be golden brown—don’t let it burn! Then stir in chili powder, cumin, garlic, salt and pepper. Cook, stirring constantly, for 3 minutes. Gradually add the water, stirring until smooth. Boil gently for 15 minutes.

For the chili con carne: In the meantime, brown the ground beef in a skillet over medium heat. Once the meat is browned (drain grease if needed) add garlic powder, cumin, bay leaf, salt and pepper. Cook for 15 minutes, stirring occasionally. Then add the chili powder and water and bring to a simmer. Simmer for 10 minutes, then remove the bay leaf. Add the chili con carne into the enchilada sauce.

Preheat oven to 350°F.

Soften tortillas by heating them for a few seconds in the microwave or quickly dip them in boiling water and pat dry. Fill each tortilla with a little less than 1/4 cup of cheese and roll it up. Place the tortilla seam side down in a baking dish and repeat with the remaining tortillas and cheese. Then cover with sauce and extra cheese.

Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

Adapted from Razzle Dazzle Recipes.