1/4 cup vegetable oil
1/4 cup flour
1/2 tsp pepper
2 tsp garlic powder
2 tsp ground cumin
1/2 tsp oregano
1 tbsp chili powder (I used Mexican chili powder I found on sale up here, not sure if it made a difference)
4 cups tomato broth (tomato bouillon and water)
I used my cast iron skillet for this, by the way: Heat oil over medium heat and add flour like you are making roux for gumbo. Basically, for those who haven't done gumbo roux, you make sure your oil is hot, and then add your flour, stirring quickly with a whisk. Stir constantly and don't let the flour burn. If it burns, chunk it and start over. There is nothing worse than burned roux. Okay, maybe burned popcorn. But, I digress. Let your roux cook for few minutes, while stirring, until it turns light brown in color, about the color of peanut butter. Add your dry ingredients, and continue cooking for one minute. I measure them out in advance into a little bowl, and when the roux is ready, just dump them in together to keep from burning my flour. Once your mixture has cooked for one minute, add the tomato broth and stir until it is mixed. Bring it to a boil, then turn heat to low and simmer for 15 minutes-ish or until at desired thickness. Casa Ole doesn't have very thick sauce, which is the mistake I made last time.
2 dozen corn tortillas
3 cups shredded mild cheddar cheese
2 cups shredded taco cheese
Preheat your oven to 325. Once you have your sauce, pour half of it into the bottom of your casserole dish. Heat some cooking oil in a small pan and run your corn tortillas through the oil until they float, and pull them out. Sprinkle cheddar cheese (at least a tablespoon-ish?) in the middle of each tortilla and roll it up. Smoosh them as close as you can together. I have found that it will keep the cheese from running out too much. I have found that my pan will fit two dozen, though you may have to trial and error. I tend to err on the side of caution with a new pan: cook a few tortillas, roll and place them, figure out how many more will fit, etc. Once you place them all, pour the remainder of your sauce on top. Some people like to run the tortillas through the sauce, but I found that to make it too saucey on the inside, and I didn't care for it. Then, sprinkle your taco cheese on top. I don't always use both cups, sometimes if my pan is smaller (depending on how many I'm feeding), I use maybe a cup and a half or so. Just eyeball it so that it looks good to you. You'll be the one eating it, and maybe you like more cheese. Maybe less. You decide. Anyhow, toss them in the oven and bake them for about 10 to 15 minutes, or until your cheese melts and gets nice and gooey. I don't like my cheese to brown on my enchiladas. I think it dries them up too much.
Anyhow, if you have any modifications or suggestions, let me know. I think this one was pretty darn close, but it doesn't mean it can't improve!