1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 teaspoons chili powder
1/4 teaspoon of ground cumin
1/2 teaspoon of salt
1 pinch garlic powder
2/3 cold water
1/3 cup canned tomato sauce
8 El Monterrey taquitos (I used the chicken and cheese ones)
4 ounces shredded cheese Cheddar or Monterrey Jack (I used Kraft Mexican cheese)
Heat oil in a small saucepan over medium heat. Add flour and chili powder and cook, stirring with a whisk, for 1 minute. Dissolve cumin, salt and garlic powder in water. Add to saucepan along with the tomato sauce. Bring to a boil, then lower the heat.
Preheat oven to 400. Place taquitos in deep baking dish. Cover with sauce. Sprinkle shredded cheese on top of enchiladas. Bake, uncovered, for 30 minutes.
*You can use 1 cup of prepared enchilada sauce.
You can put the enchiladas in the microwave and cook on high for 12-14 minutes.