Ingredients

• 1/2 tsp oregano
• 1/2 tsp onion powder
• 3 tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp chipotle chili powder
• 1/2 tsp Cumin powder
• cilantro
• avocado, sliced

• 15 corn tortillas
• 16 oz Mexican mix cheese

Red Sauce:

• 2 tbsp flour
• 3 tbsp oil
• 2 oz tomato paste
• 2 cups chicken broth
• salt

Method

Making the red sauce

1. preheat the oven to 350°F
2. put oil into a sauce pan and heat up the stove
3. add flour and whisk and cook for 1 minutes
4. put in oregano, onion powder, chili powder, garlic powder, chipotle chili powder, and Cumin powder
5. whisk and cook for a couple minutes
6. add tomato paste and a pinch of salt and whisk
7. little by little, drizzle in some chicken broth, mixing and cooking for 5 minutes
8. taste and add salt if needed, then set aside

Preparing the enchiladas

1. put oil in a frying pan on a stove and warm it up, then fry the tortillas for a few seconds on each side
2. pour the red sauce into a casserole dish
3. put cheese on a tortilla, roll it up, and put it in the sauce. repeats this step for each tortilla
4. pour the red sauce on top of the tortillas, then top it with some more cheese
5. put the enchiladas in the oven for 25-30 minutes, then let it sit out for 5 minutes
6. halve the avocado, peel, then slice it thinly
7. serve the enchilada on a plate and top it with some avocado and cilantro before you enjoy!