Spider-Man approved!

- ¡Ingredientes!
- 14–16 tortillas
- 1 lb. shredded Mexican cheese blend
- Sauce!
- 3 tbsp. vegetable oil
- 2 tbsp. all purpose flour
- 3 tbsp chili powder
- 1⁄2 tsp. onion powder
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. salt
- 1⁄4 tsp. garlic powder
- 1⁄4 tsp. cumin
- 1⁄4 cup tomato paste
- 2 cups chicken broth
- Sour cream
- Salsa
- Chopped cilantros
¡Direcciones!
Preheat oven to 350 degrees.
Heat oil in a saucepan over medium heat, then add flour and whisk constantly for 1 minute.
Add all spices, then whisk until the spices are toasted and very fragrant, 1 to 2 minutes.
Add tomato paste then whisk until combined.
Slowly stream in chicken broth while whisking to create a smooth sauce then turn heat up to medium-high and simmer until sauce has thickened, 3–4 minutes, stirring often.
Spray a 9×13 casserole dish with nonstick cooking spray. Spread 1⁄2 cup enchilada sauce into the bottom of the dish or dishes.
Reserve 1 cup shredded cheese and set aside. Drain the green chiles and add to the rest of the cheese
Wrap 5 tortillas at a time in a damp paper towel, then microwave for 20 seconds to warm.
Place a tortilla on a plate or cutting board, then add 1⁄4 cup shredded cheese into the center and roll snugly. Place seam-side down into the baking dish; repeat continue until the dish has been filled.
Spoon enchilada sauce over the tops of the tortillas, ensuring they are completely covered—uncovered spots will come out tough and hard—then sprinkle reserved cheese on top.
Cover baking dish with nonstick-sprayed foil then bake for 20–30 minutes, or until the cheese has melted and sauce is hot and bubbly.
Let enchiladas rest for 5 minutes, then serve.