Kitchen Kouture Shredded Pork Enchiladas With Red Chili Sauce

• 1 12 lbs carnita meat (Kitchen Kouture Carnitas)
• 8 corn tortillas
• 1 lb sharp cheddar cheese, shredded
• 12 onion, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 5 teaspoons red chili powder
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 3 teaspoons garlic salt
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cayenne
• 1 teaspoon onion powder
• 1 pinch cinnamon
• 6 ounces tomato paste
• 2 12 cups water

1. Sauce:.
2. Melt butter in a sauce pan.
3. Make a roux by browning flour in melted butter.
4. Add spices and tomato paste; stir until well blended into roux.
5. Add water gradually, stirring constantly.
6. Heat until boiling.
7. Continue simmering and stirring until desired thickness.
8. Let cool.
9. Let sit overnight in the refrigerator.
10. Enchiladas:.
11. Let sauce come to room temperature.
12. Fry tortillas slightly in oil to soften tortillas.
13. Coat the bottom of 11 x 14 pan with the sauce.
14. Coat each side of a tortilla with sauce.
15. Put carnita meat, cheese, & onion in tortilla, and roll up placing fold side down.
16. Continue till you have 8 enchiladas.
17. Pour the remainder of the red sauce over enchiladas.
18. Top with remaining cheese.
19. Cook at 400 degrees for 15 minutes.

carnita meat, corn tortillas, cheddar cheese, onion, butter, flour, red chili powder, cumin, garlic, garlic salt, salt, pepper, cayenne, onion powder, cinnamon, tomato paste, water

Taken from www.food.com/recipe/kitchen-kouture-shredded-pork-enchiladas-with-red-chili-sauce-487359 (may not work)