Enchiladas(Chili Colorado) - cooking recipe

Ingredients

2 Tbsp. chili powder dissolved in 1/2 c. warm water
1/2 c. flour
1/3 c. oil or peanut oil
1 bouillon cube + 3 c. water or 3 c. stock
1/8 tsp. cinnamon
2 tsp. oregano
1 or 2 cloves chopped garlic
1 tsp. peanut butter
1/4 tsp. cumin (optional)
1 (15 oz.) can tomato sauce (optional)
24 small corn tortillas
1 large onion
1 can chopped olives
1 lb. shredded cheese

Preparation

Brown flour in oil as for gravy.
Add all water at once stirring rapidly.
Continue stirring until gravy thickens.
(If it is lumpy you can run it through a strainer).
Add all remaining ingredients except tortillas, onion, olives, and cheese.
Simmer for 15-20 minutes.
Add water if too thick.
Fry tortillas in oil for 10 seconds.
Stack them in a 13 x 9 inch casserole dish while you fry them all.
Stuff and roll each tortilla with cheese, olives and onion.
Pour sauce over the top and heat in oven or microwave until the cheese melts.