24 count corn tortillas - any brand
3 - 8 oz. packages Hiland Dairy Shredded Mexican Blend Cheese
16 oz. of chicken broth
1/2 cup Flour
2 Tablespoons Chili powder
1/4 teaspoon Red Chili pepper
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1 teaspoon Garlic
1 - 8 oz. package of Hiland Sour Cream
1 package of pre-cut Lettuce
1 Tomato, diced
1-2 Avocados - optional for garnish
9x13 deep dish
In a medium sauce pan (with no heat) combine chicken broth and flour and whisk until flour is dissolved. Turn on to medium-high and add chili powder, red chili pepper, cumin garlic, salt & pepper and bring to a boil and let simmer for about 20 minutes and reduce heat.
Dip corn tortillas in sauce and remove. Fill tortillas with your cheese (or other choice of fillings such as beef or chicken) and roll. Continue doing this until you have lined your dish completely. Fill with sauce and cheese and bake at 350 degrees until cheese is completely melted.
Serve with Hiland sour cream. lettuce, tomato, and avocado.