1 tbsp. plus 1 tsp. corn or peanut oil
1 garlic clove, minced
2 tbsp. flour
3 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. oregano
1 1/2 c. chicken broth
3/4 c. shredded Longhorn cheddar cheese (3 oz.)
3/4 c. shredded Monterey Jack cheese (3 oz.)
8 fresh corn tortillas
1 c. sliced scallions
1/2 c. chopped fresh cilantro

In a heavy medium nonstick skillet, combine 1 teaspoon of oil with the garlic; sizzle over moderate heat for 30 seconds. Add the flour, chili powder, cumin and oregano. Cook, stirring for 30 seconds. Whisk in the chicken stock. Bring to a boil, whisking constantly. Reduce heat to low and simmer, stirring frequently until sauce is thickened and reduced to 1 cup, 3 to 5 minutes. Remove from heat.

Preheat oven to 400 degrees. Toss the 2 cheeses together. Reserve cup for top. Lightly brush both sides of tortillas with the remaining 1 tablespoon of oil. Soften the tortillas, 1 at a time, dip into sauce to coat both sides, place in 9 x 13 inch baking pan. Fill with 2 tablespoons each of cheese, scallions, 1 tablespoon of cilantro and roll up. Arrange enchiladas side by side down. Spoon leftover sauce over ends. Spread remaining cheese down center of each row. Bake 10 to 15 minutes. Serves 4.