Enchiladas

Mike loves this enchilada sauce. I find it a bit too spicy though.  I halved the chipotle once and it was still too spicy for me.  The sauce freezes well so make a double batch.

Enchilada sauce

mostly from Ina Garten's Modern Comfort Food cookbook

(makes enough sauce for a 6-8 enchiladas in a 9x13 pan)

2 tablespoons oil
2 tablespoons flour
1 tablespoon chili powder
1 tablespoon ground chipotle powder
1 teaspoon ground cumin
2 cups broth, chicken or veggie
4 cups roasted tomatoes from the freezer (or use canned)
1 teaspoon dried oregano

fillings, see below
wraps

Preheat the oven to 350

Heat the oil in a large saucepan over medium heat, r whisk in flour. Cook, whisking constantly, for 2 minutes, then whisk in spices (except for oregano). Add broth a little at a time, whisking. Bring to a boil, then simmer until thickened. Stir in tomatoes, oregano, and a teaspoon of salt. Bring this to a boil, then simmer for 20 minutes, stirring occasionally.

To assemble, spread some sauce in the bottom of a baking dish (8x8 or 9x13, depending on how many you are serving).  Put your wraps in the pan, so they are in a taco shape.  Add fillings then add sauce, then roll/fold them up.  Cover with more sauce and then cheese.  Bake for 30 minutes till your cheese is melted and sauce is a bit bubbly.

What to put in your enchilada (use wraps, white or whole wheat):

roast chicken
green peppers
black beans, our preference
roast turkey
cheese, goat cheese or cheddar (we prefer cheddar).