Barbacoa enchiladas are an excellent way to use up leftover shredded barbacoa meat.
Heat up the 2 tbs of oil in a pot over medium heat. Once hot whisk in the flour and cook for about a minute.
Then add the chili powder, garlic powder, onion powder, ground cumin and chicken bouillon and whisk until clumpy. Cook for another minute.
Slowly stir in the water while continuously stirring to prevent lumps.
Bring the sauce to a boil then simmer for about 10 minutes or until thickened. Continue to stir frequently. Remove from heat and set aside.
Next heat up enough oil for frying in a pan over medium high heat.
Once the oil is hot quickly fry the tortillas one at a time for a few seconds on each side. Then transfer the tortillas to a paper towel lined plate to drain.
Preheat the oven to 350.
Get out a casserole dish for baking. Dip a tortilla in the enchilada sauce and place it in the baking dish.
Fill the tortilla with some of the shredded barbacoa meat.
Roll the tortilla closed and repeat this process with the rest of the tortillas and shredded meat.
Top the assembled enchiladas with shredded mozzarella cheese.
Put the baking dish in the oven and bake for 15 minutes or until the cheese has melted.
Serve the enchiladas and garnish with diced onion and chopped cilantro.