2% oil of vegetables 4 teaspoons flour, all-purpose Three tablespoons of chili powder Half a teaspoon of garlic powder 1/4 teaspoon grated oregano 1/2 teaspoon salt Half a teaspoon cinnamon 2 cups broth from poultry Corn Tortillas Blended with Mexican Cheese
Place the oil in the container and heat over medium heat. Whisk in the flour and continue cooking for an additional 1-2 minutes.
Combine oregano, Chile powder, garlic powder, cumin, and salt until clumpy. Whisk in the chicken broth while gradually incorporating it into the mixture until no particles remain. 15 minutes over high heat, or until thickened.
Once the sauce has been prepared, coat the maize tortillas in it until they become soft, and then place them immediately in a greased 11×7 pan.
You will then coil the cheese (I utilize Mexican Blended Cheese) and press it to the far end of the pan.
Proceed in this manner with the tortillas until the entire pan is filled. Proceed to drizzle the surplus sauce over the tortillas. To finish, garnish with additional cheese. This can be made beforehand and stored in the refrigerator until the time comes to cook.
Bake for 20 to 25 minutes at 350 degrees.