Hatch Red Chile Enchiladas

2 tbsp vegetable oil
4 tbsp all-purpose flour
3 tbsp Hatch Red Chile Powder
1/2 tsp garlic powder
1/4 tsp Los Chileros Mexican Oregano
1/2 tsp salt
1/2 tsp cumin
2 cups chicken broth
Corn Tortillas
Mexican Blend Cheese
diced onions to garnish

Add oil to pot and heat on Medium. Pour in flour and whisk together and cook for 1-2 minutes.
Add chili powder, garlic powder, cumin, salt and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for 15 minutes or until thickened.
After you have made your sauce, dip the corn tortillas in the sauce until they are soft and immediately put it into a greased 11x7 pan.
Add cheese, roll it up and push to the end of the pan.
Continue doing this with your tortillas until your pan is full.
Pour the excess sauce over your tortillas and sprinkle the top with more cheese.
Bake at 350 for 20-25 minutes, until cheese is golden and bubbling.
Top with diced onions and serve.

Click here for Hatch Red Chile Powder

Click here for Los Chileros Mexican Oregano