Enchiladas

Sauce:
Equal amounts of tomato sauce and water (1 large can sauce and one large can water)
2 Tbsp. Dark chili powder (Gebhardt’s Brand) You have to use this brand.
Salt to taste
1 tsp. Cumin – add more if you want it hotter
Option: touch of garlic powder or onion powder

Simmer until the above ingredients reach a medium think gravy consistency – it can take quite a while.

Enchiladas:
Cooked and cut up chicken
Grated Cheese
Diced Onion
Flour Tortillas - Dip tortillas in hot oil and turn on other side, then dip in sauce mixture. Fill the tortilla with grated cheese (be generous), chopped onion and chicken (sparingly). Roll filled tortillas and put seam down in baking dish. Pour remaining sauce on top of enchiladas and sprinkle grated cheese over the top. Cover with aluminum foil and bake @ 350 degrees until heated through.

Serve and enjoy