enchaladas

I'm making homemade enchilada sauce and preparing beef enchiladas and an extra pan of chicken enchiladas. ENCHILADA SAUCE Ingredients: • 3 cups organic vegetable broth, or you can substitute with chicken broth • ¼ cup tomato paste • ¼ cup all-purpose flour • 2 TBSP olive oil • 2 tsp cumin • ¼ tsp garlic powder • ¼ tsp onion powder • ¼ tsp chili powder (you can add a little more if you prefer a hotter sauce) • Salt and Pepper to taste Instructions: • Combine flour, cumin, garlic, onion, and chili powder and set aside • Heat olive oil in a saucepan, then add tomato paste and flour mixture • Cool for 1 min, whisk continuously. • Slowly add broth, whisking until mixture is smooth. • Reduce and simmer for 8 minutes, whisk occasionally (I usually am more continuously whisking because of the pan I use.) • Salt/pepper to taste. I use either ground beef or shredded chicken. I used shredded white sharp cheddar with a Mexican cheese blend, 2 cups total (use a cheese you like). I also use the 14” to 16” round tortillas, cut to fit the pan. I used a 9x13 pan in a 350 deg oven for about 20-30 min.