Ingredients
The following ingredients have 4 Servings
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour (I used Gluten Free AP)
- 2 16 ounce cans tomato sauce (I used organic Muir Glen brand)
- 3 cups chicken stock (or vegetable stock)
- 3 tablespoons chili powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1 tablespoon brown sugar
- 1 cup vegetable oil for frying tortillas
- 12 corn tortillas (or more)
- 2 cups pulled or chopped chicken meat (I seasoned mine with the same seasoning used for sauce)
- 4 ounces queso fresco ( you can sub monterey jack (cheddar or your favorite cheese))
- 1 cup chopped sweet onion
- 4 ounces shredded mexican cheese blend (or monterey jack or cheddar)
- Red Enchilada Sauce from recipe above
