Cheese Enchiladas

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3 Cups Chicken Broth (OR 3 Cups of Water)
1/8 teaspoon Red Pepper
3 Tablespoons Chili Powder
1 1/2 teaspoon Ground Cumin Powder
1 1/2 teaspoon Salt
3/4 teaspoon Garlic Powder
4 Tablespoons Corn Oil
4 Tablespoons Flour
Corn Tortillas
Cheddar Cheese Velveeta 
1 onion

Put a sauce pan on a medium heat burner and mix together:
4 Tablespoons Corn Oil
6 Tablespoons Flour
1 1/2 teaspoon Cumin Powder
1/2 teaspoon Salt
3 Tablespoons Chili Powder
1/8 teaspoon Red Pepper
3/4 teaspoon Garlic Powder

Cook for one minute, stirring the ingredients together. Now add the three cups of water and keep stirring until it is thickened to the consistency of
a thin gravy.  Keep sauce warm while you work on the rest of the recipe.

Soft frying tortillas is quite easy.  Put about 1/4th of an inch of corn oil in the frying pan.
Turn the burner to medium high and let it heat up the oil. Then carefully place one of the corn tortillas in the hot oil. Cook for 5 seconds, then flip it over using a pair of tongs, or forks. Cook the other side for 5 seconds as well, before removing the tortilla from the pan.

Once you remove it from the pan blot it off using paper towels. You will need to soft fry around 20 tortillas. This is so you will have a few extra.
Now its time to grate the cheese. You will want to evenly mix one cup of grated cheddar
cheese with one cup grated Velveeta. It should look like the picture to the left once you have evenly mixed them. You will also want to chop up your onion now. 

Now is when we start assembling the enchiladas. We will take you through making the first
one. First you will want to give your enchilada sauce a quick stir to make sure it is still warm and well mixed. If it is not warm enough just turn the burner back on for a few minutes and heat it up a little. If you have to do this make sure you stir it at the same time.

Now, lets get back to the instructions. You will want to take one of the soft fried tortillas and dip it in the enchilada sauce.  Once you dip your soft fried tortilla, then sprinkle 1/4 cup of cheese and a Tablespoon of onion, as seen to your left. Then roll it up and place it on a serving plate. You will want to do this with all of your tortillas. I would suggest making them on a different plate than what you are going to serve them on. The enchilada sauce will make it a huge mess if you don't. 

Once you have finished making all the enchiladas add a few more large spoonfuls of
enchilada sauce on top along with more cheese and more onion. The pictures to the left will serve as a good guide to the amounts. If you skip putting the enchilada sauce on top they will taste more like a cheese taco rather than an enchilada. That wouldn't be good! 

If your tortillas and enchilada sauce is not hot enough to melt the cheese then zap them in
the microwave for about 30 seconds. If you like, top your enchiladas off with an over easy fried egg. Now Enjoy your enchiladas!  Serves 4.


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