GETTING READY

1. Preheat oven to 350 degree F.

MAKING

For Enchilada Sauce:

2. In a medium skillet or heavy saucepan, heat oil over low flame.

3. Add flour, chili powder and stir to blend. Whisk for 1-2 minutes or until cooked.

4. Slowly add vegetable broth (or chicken broth), whisking until smooth.

5. Add tomato sauce, cumin, garlic pepper, and sugar. Whisk to blend. Simmer over medium-low heat for 15 minutes or until thickened, stirring frequently. Remove from flame and set aside.

To Heat Tortillas:

6. In a skillet, heat oil over low flame.

7. Heat each tortilla briefly (about 5-10 seconds) on each side to soften.

To Assemble Enchiladas:

8. On a flat work surface, place one tortilla, arrange 1/4 cup shredded cheese down the center, roll closed and arrange, seam side down in an oiled baking dish. Repeat with remaining tortillas.

9. Pour the enchilada sauce evenly over the top and sprinkle with remaining shredded cheese.

10. Bake for 15-20 minutes, or until sauce is bubbly and cheese is melted.

SERVING

11. Garnish with shredded lettuce and pico de gallo. Serve and enjoy!