Red enchilada sauce / casserole/ enchiladas
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This makes about 2 quarts<o:p></o:p>
¼ cup flour [I add more flour and water for more of an orange sauce or less chili]<o:p></o:p>
¼ tesp onion powder<o:p></o:p>
¼ tesp garlic salt<o:p></o:p>
1/8 tesp oregano<o:p></o:p>
¼ cup Bueno chili powder-mild<o:p></o:p>
About ¼ cup oil<o:p></o:p>
2 qts water<o:p></o:p>
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With heated oil in pan mix and add dry stuff to make a gravy<o:p></o:p>
Then add water<o:p></o:p>
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For Red Enchiladas<o:p></o:p>
Fry corn tortillas till soft, not hard and not fall apart<o:p></o:p>
Lay flat fill with shredded mild cheddar cheese, diced onions<o:p></o:p>
Roll several on a plate cover with sauce and cheese heat in oven till hot, <o:p></o:p>
garnish with shredded lettuce and diced tomatoes<o:p></o:p>
or place all in one pan and heat, and place on warmed plate for serving.<o:p></o:p>
[You can add a meat filling, pulled chicken, drained and flavored ground beef]<o:p></o:p>
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For Red Enchilada Casserole <o:p></o:p>
Do not fry corn tortillas<o:p></o:p>
Tear tortillas into quarters<o:p></o:p>
Place a layer in dish<o:p></o:p>
Sprinkle with cheese and diced onions [meat opt.]<o:p></o:p>
Add layer of sauce<o:p></o:p>
Repeat as desired<o:p></o:p>
Cook in oven about 30 mins @ 300 to 350<o:p></o:p>
Add plenty of sauce as the tortillas will soak it up.<o:p></o:p>
Let set about 30 mins then cut and serve.<o:p></o:p>