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For the enchilada sauce: Heat oil in a deep pot over medium high heat.
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Add flour and cook until browned, stirring constantly.
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It should be golden browndont let it burn!
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Then stir in chili powder, cumin, garlic, salt and pepper.
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Cook, stirring constantly, for 3 minutes.
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Gradually add the water, stirring until smooth.
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Boil gently for 15 minutes.
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For the chili con carne: In the meantime, brown the ground beef in a skillet over medium heat.
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Once the meat is browned (drain grease if needed) add garlic powder, cumin, bay leaf, salt and pepper.
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Cook for 15 minutes, stirring occasionally.
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Then add the chili powder and water and bring to a simmer.
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Simmer for 10 minutes, then remove the bay leaf.
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Add the chili con carne into the enchilada sauce.
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14
Preheat oven to 350 degrees F.
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15
Soften tortillas by heating them for a few seconds in the microwave or quickly dip them in boiling water and pat dry.
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Fill each tortilla with a little less than 1/4 cup of cheese and roll it up.
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Place the tortilla seam side down in a baking dish and repeat with the remaining tortillas and cheese.
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Then cover with sauce and extra cheese.
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Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.
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Adapted from Razzle Dazzle Recipes.
