Enchilda Sauce

I got this recipe from our friends the Trost's. We have made it for Christmas Eve for years.

2/3 stick butter melted
1/2 C flour
4 C water
4 Beef Bouillon Cubes
8 oz. Tomato Sauce
2 T chili powder
1 T Marjoram
1T Oregano
1/4 C parsley fresh
3 tsp Vinegar

Melt butter in large stock pot. Add flour to make thick paste. Let cook on medium heat for 1-2 minutes, then add water. Add the next 6 ingredients and cook on medium heat until it thickens. Turn off heat and add vinegar. Let it cool.

Take your tortilla and dip both sides in enchilada sauce. Put in your favorite filling (cheese, chicken, mashed potato's & cheese, steak) Roll up tortilla and place seam side down in 9 x 13 pan. When you have a pan full of enchilada's cover each one with the sauce and spread with Mexican or cheddar cheese. Cover and bake at 375 for 30-40 minutes until hot and cheese is melted.

Favorite Enchilada Filling
Our favorite filling is to take a package of instant garlic mashed potato's and make it according to instructions. We add 1 onion that has been cooked in butter until it is slightly transparent. We then put the potato mixture into the tortilla and add Mexican shredded cheese.