**Note: This picture does not do the meal justice. It was very delicious. I may have to work on my presentation skills.**
Here is the recipe I used: (from Brown Eyed Baker)
1/4 cup vegetable oil
2 tablespoons flour
1 (8-oz.) can tomato sauce
1.5 cups chicken broth1/2 teaspoon garlic powder
1/2 teaspoon onion salt
Salt to taste
1. Heat oil in a skillet over medium-high heat. Stir in flour, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, chicken broth, garlic powder, and onion salt into the flour until smooth, and continue cooking over medium heat approximately 10 minutes or until lightly thickened. Season with salt to taste.
Before filling the tortillas with a chicken, onion and pepper mixture, I spread some black refried beans in the bottom of each. After spreading some of the sauce in the bottom of my 9x13 glass baking dish, I rolled the tortillas and put them in. I topped the enchiladas with the remaining sauce and some shredded cheese.
Bake covered for 30 minutes at 350. (Remove cover for last 5 minutes.)
I also made some Spanish rice as a side dish. I used my handy dandy
rice cooker to prepare some brown rice and added in some stewed tomatoes with chilies and other assorted seasoning.