CHEESE ENCHILADAS
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These were really good - a little greasy but not more than what you’d get at a hole-in-the-wall Mexican restaurant. I used 1T ancho chile powder and 1T smoked paprika, and the gravy was more brown than red, therefore not photo-worthy. I also used gluten- free flour in the roux, and it worked, so this is an easy gluten-free conversion.
