Enchiladas are one of my favorite dishes from my childhood. They are a bit time consuming, but worth it.
2 Tbs. butter or shortening (butter really is the most flavorful, I think)
2 Tbs. flour
prepared veggie or chicken broth
chili powder (New Mexico Style is best)
Combine butter and flour in a large sauce pan to make a roux. Slowly add broth (about 3 cups, maybe--it isn't an exact science so you'll have to just feel when it is the right consistency) and simmer. Add chili powder until you have a nice, thick sauce and the flavor suits your taste. Add a dash of cumin or cinnamon if you like. Keep sauce warm on the stove top while you prepare the tortillas.
about 20 (more or less) corn tortillas
shredded cheddar cheese though I suppose Monterrey jack would be nice, too
whole black olives
Put a ladleful of sauce in the bottom of an 8 x 13 casserole dish and set aside. Prepare the tortillas by either frying in hot oil or microwaving a small stack with a wet paper towel covering them until soft and pliable. When you have a small stack of warm tortillas ready dip one in the warm sauce and lay it on a plate. Fill with cheese, onions, and one olive (this is where you can get creative--try adding spinach, sauteed sweet potato, shredded chicken, etc.) Roll the enchiladas and lay them in the casserole pan. When the pan is full, ladle remaining sauce over the enchiladas and sprinkle with cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through and bubbly.
I have so many memories of eating enchiladas with my family over the years, but my favorite memory is from my early twenties. It was the morning after my engagement party and my mother, my girlfriends, and I sat in lawn chairs in the back yard. We each had heaping plates of leftover enchiladas and rice from the previous night's party. We felt happy and girlish and excited as we talked about my upcoming nuptials. To this day the taste of enchiladas makes me think of being young with the future full of possibilities and the sun warm on my face.