Cheese Enchiladas with Red Sauce

##Ingredients

serves 4-6

For the Red Enchilada Sauce:

3 Tablespoons vegetable oil
2 Tablespoons gluten-free flour OR all-purpose flour (dish will not be GF if using AP flour)
3 Tablespoons chili powder (see notes)
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
scant 1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 cup tomato paste
2 cups chicken broth

##Directions

Preheat oven to 350 degrees then spray a 9x13" baking dish, or two smaller casserole dishes, with nonstick spray and set aside.

For the Red Enchilada Sauce:

Heat oil in a saucepan over medium heat then add flour and whisk constantly for 1 minute.
Add seasonings - chili powder through cumin - then whisk until the spices are toasted and very fragrant, 1-2 minutes.
Add tomato paste then whisk until combined, and then slowly stream in chicken broth while whisking to create a smooth sauce.
Turn heat up to medium-high then simmer until sauce has thickened, 3-4 minutes, stirring often.
Cool slightly - can be made up to several days ahead of time. Warm before using.

Assembly:

Spread 1/2 cup enchilada sauce into the bottom of the baking dish then reserve 1 cup shredded cheese and set aside.
Place 1 tortilla on a plate or cutting board then add 1/4 cup shredded cheese into the center and roll snugly. Place seam-side down into the baking dish then continue until the dish has been filled.
Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered - uncovered spots will come out tough and hard - then sprinkle reserved cheese on top.
Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly. Let enchiladas rest for 5 minutes then serve.

##Notes

I use mild chili powder to keep this on the low end of the heat scale - maybe 2-3 on a scale of 1-10 with 10 being mega spicy. Use regular or hot chili powder to spice things up!