1/2 teaspoon California style garlic and pepper seasoning
1/2 teaspoon sugar
2 cups shredded iceberg lettuce
1/4 cup pico de gallo or refrigerated salsa
Preheat oven to 350F.
To prepare enchilada sauce: heat 1/4 cup oil in a medium skillet or heavy saucepan over low heat; add flour and chili powder and stir to blend. Whisk for 1 to 2 minutes or until cooked.
Slowly add vegetable broth (or chicken broth), whisking until smooth.
Add tomato sauce, cumin, garlic pepper and sugar and whisk to blend. Simmer over medium-low heat for 15 minutes or until thickened, stirring frequently. Reserve.
Heat 2 tablespoons oil in a skillet over low heat; heat each tortilla briefly (about 5-10 seconds) on each side to soften.
To assemble enchiladas: place one tortilla on a flat work surface, arrange 1/4 cup shredded cheese down the center, roll closed and arrange, seam side down, in an oiled baking dish. Repeat with remaining tortillas.
Pour the reserved enchilada sauce evenly over the top; sprinkle with remaining shredded cheese.
Bake for 15 to 20 minutes, or until sauce is bubbly and cheese is melted.
Garnish enchiladas with shredded lettuce and pico de gallo.