Red Sauce Cheese Enchiladas 

4 TBS oil or butter 
4 TBS cornstarch (or flour if not GF)
3-4 TBS Chili powder 
1 tsp garlic powder 
1 tsp oregano 
1 tsp salt 
1 tsp cumin 
4 cups chicken broth
12-16 Corn tortillas 
1-2 cups shredded mexican cheese 

Preheat oven to 350F. 

Add oil or butter to frying pan.  Heat on medium until warm/melted.   Add cornstarch and whisk together.  Cook for 1-2 minutes.   

Add all the seasonings and whisk them in.  Pour in the chicken broth while whisking.   Let sauce simmer 10-15 minutes. 

Grease a 9x13 pan.   Dip each corn tortilla in the sauce, using tongs to cover completely in the sauce.   

Put it into the pan.   Add about 1/8 to 1/4 cup cheese and roll up the tortilla and line tortillas up in the pan. 

Keep going until the pan is full.   Save about 1/2 cup of sauce to pour on top of enchiladas.   Sprinkle the top with more cheese.   

Bake for 20-25 minutes.