Special "Cinco De Mayo" Enchiladas

 Definitely a family favorite!

Ingredients:
4 cans tomato sauce
15 ounces broth (beef, chicken or vegetable)
1 tablespoon flour
2 tablespoons instant minced onion
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon dried minced garlic or garlic powder
1/2 teaspoon sugar
1/2 teaspoon cumin
flour tortillas
cooked diced potatoes
cooked shredded beef, chicken or pork (or ground meat)
chopped onions
grated cheese
chopped lettuce
chopped tomatoes
sour cream (optional)

Method:
In a large pot (dutch oven) combine tomato sauce, broth, flour and spices. Heat over medium heat until mixture bubbles. Reduce heat to low and simmer for 30 minutes or longer. Lightly grease a large rectangular pan and ladle a little bit of sauce into the bottom. Lightly saute tortillas, one at a time, on both sides. Spread with sauce. Place a small amount of potatoes, meat, onions and cheese on a tortilla and roll closed. Place seam side down in prepared pan. Fill pan. Top with additional sauce and sprinkle with cheese. Make ahead and refrigerate until ready to heat. Cook in a 350* oven for about 40 minutes. Serve topped with chopped lettuce and tomatoes. Garnish with sour cream, if desired. Makes 10 servings.

Note: This recipe was inspired by Kathy Henderson. (She used canned "chili sauce" instead of enchilada sauce.) I make these on Cinco De Mayo, but they are delicious on any day.