INGREDIENTS
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12 ounces queso chihuahua cheese, freshly grated
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8 ounces sharp white cheddar cheese, freshly grated
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12 to 14 corn tortillas (4-inch size)
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2 tablespoons olive oil
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2 tablespoons flour
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1 1/2 cups low-sodium chicken stock15 ounces tomato sauce
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2 tablespoons tomato paste
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2 tablespoons chili powder
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1 teaspoon cumin
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1 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/4 teaspoon smoked paprika
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1/8 teaspoon cayenne pepper
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1/4 teaspoon salt
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1/4 teaspoon pepper