Easy Texas Cheese Enchiladas

I love Tex-Mex. I was craving Enchiladas. I made these. The spices are approximate, I always taste and add a dash of this or that if it needs it.

• Ready In: 35 mins
• Serves: 6
• Yields: 14 enchiladas

Ingredients

• 20  corn tortillas
• 4  tablespoons butter
• 4  tablespoons flour
• 10  teaspoons chili powder
• 3  teaspoons cumin
• 4  teaspoons garlic powder
• 1  tablespoon onion powder
• 2  teaspoons oregano
• 1  teaspoon cocoa powder
• 2  tablespoons sugar
• 12  ounces tomato paste
• 4 1⁄2 cups  unsalted chicken stock
•  salt and pepper
• 4  cups  shredded cheese

Directions

1. Melt butter in pan over medium high heat.
2. add flour and cook 2 minutes.
3. add spices and tomato paste, mix well (forms a ball).
4. pour in unsalted chicken stock and mix until smooth.
5. simmer 10 minutes.
6. cover and allow to cool.
7. smooth enough sauce over the bottom of 13x9 pan to cover.
8. roll shredded cheese in corn tortillas and line pan seam side down.
9. cover with sauce.
10. cover with shredded cheese.
11. bake at 350 until hot and bubbly.