Enchi-lagna This recipe from Angelina Liautaud is the perfect marriage of two cultures. 1-2 Cups annatto oil* 1/2 Cup annatto oil 4 TB. flour 1/4 Cup CHILI POWDER 2-14.5 oz. cans tomato sauce 3 Cups water 1 tsp. GROUND CUMIN 1 tsp. GRANULATED GARLIC POWDER 1-2 tsp. salt, to taste 1-2 tsp. PENZEYS PEPPER, to taste 2-3 Cups cooked meat (Angelina uses chicken, pulled pork or skirt steak seasoned with ADOBO SEASONING and then browned in a bit of annatto oil) 2-3 Cups shredded Chihuahua cheese 12-16 corn tortillas 1-2 Cups enchilada sauce (some people like more, some less)

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