I stuff my enchiladas with chicken or beef, lots of cheese and green chillies. Top them with my very easy enchilada sauce, a little extra cheese and bake them for 20 minutes at 350.
Gordon made "deer and pickle pie"--mincemeat for dessert. I'll probably blog that later after our walk.
Enchilada sauce
- 1/2 cup oil
- 1/2 cup flour
- 3-4 cups of hot water
- 1/2 cup chili powder
- cumin and cayenne pepper to taste
Heat a large sauce pan, add first the oil then the flour. Cook for a few minutes until smooth and bubbly. Add some hot water and it will thicken right away-- add more to the right consistency. Add the spices to taste. Pour over rolled and stuffed enchiladas. This will probably make more sauce than you need.
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