Recipe(tried): Emma's Cheese Enchiladas and Enchilada Sauce (Red Gravy) for Meri

Hi Meri:-) This enchilada and enchilada sauce recipe is from my dear friend, Emma, who is a Mexican American. Since you can't find the red gravy mix, this may be very close to what you are looking for. This enchilada sauce is not hot.

EMMA'S CHEESE ENCHILADAS

vegetable oil (I like canola oil)
1 pkg. corn tortillas
Enchilada Sauce (recipe follows)
onion, finely chopped
1 (8 oz.) pkg. mild cheddar cheese, shredded or grated (whatever)
1 (8 oz.) pkg. mozzarella, shredded or grated (whatever)

Heat oil in a fyring pan until quite hot. Dip tortillas in the oil, one at a time, in hot oil to soften - about 6 seconds per side. Drain on paper towels.

When you have finished softening the tortillas, put about 4 at a time in the Enchilada Sauce to coat. Take 1 tortilla out at a time and drain over Enchilada Sauce a little.

Place in a lightly oiled casserole dish and sprinkle a little onion (or to taste) in the center of the tortilla. Over the onion, put a fair amount of mozzarella, then cheddar cheese, (equal amounts) then roll up the tortilla, placing seam side down in the casserole dish. When finished with all of the tortillas, pour the remainder of the Enchilada Sauce over the Enchiladas. Decorate with some extra cheese.

Bake for 25-30 minutes at 325-350 degrees F, uncovered.

EMMA'S ENCHILADA SAUCE

6 tablespoons flour
2 to 3 tablespoons chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
4 cups water

Mix flour, chili powder, cumin, garlic powder, salt, and water, being careful it doesn't get lumpy. (Use a whisk and only add a little water at a time as you keep stirring with a whisk - seems to keep the sauce from getting lumpy if you are patient). Pour into a pot.

Heat almost to a boil, whisking constantly, then turn heat down so that the sauce simmers for 20 minutes or so, or until it is thickened to desired consistency, and the flavors have a chance to blend together.