Ingredients

In the 23 years Rafael's has been in business, this entree has gained many fans.

Enchilada sauce:
3/4 cup chili powder
1 cup corn masa mix (also known as masa mixta, Maseca or Quaker brand)
1 teaspoon garlic powder
2 tablespoons sugar
1/4 tablet Mexican chocolate (Ibarra or Abuelita, available at Mexican markets and some supermarkets)
4 tablespoons peanut butter
3 pints (48 ounces) chicken broth, at room temperature
About 1 pint water

Combine and mix all dry ingredients (including chocolate). In a large saucepan slowly combine the broth with the dry ingredients. Turn up heat and stir in peanut butter and stir until peanut butter is completely dissolved. Bring sauce to a boil, then lower heat and simmer 15 minutes, stirring occasionally. Add water to make a consistency of runny gravy. Makes about 2 quarts.

Enchiladas:
Enchilada sauce (above recipe)
Corn tortillas
Hot oil
Cheddar or Monterey Jack cheese
Chopped onions

Directions

Dip a corn tortilla in the hot oil to soften, then roll up with cheese and onions inside. Repeat until all tortillas are used. Refrigerate and chill until firm. Then dip each into enchilada sauce and place on a baking pan. Pour more sauce over the top and sprinkle with cheese. Bake at 300 degrees until cheese is melted and bubbly.