1 1/2 pkgs. Williams chili seasoning
1 c. flour
3/4 c. shortening
8 c. water
2 tsp. vinegar
2 tbsp. brown sugar
Salt, pepper, garlic and onion powder to taste

Melt shortening, stir in flour and chili seasoning to make a mix like gravy. Add water 2 cups at a time. Cook to allow it to thicken in a large skillet. Add the salt, vinegar, sugar and spices. This sauce may be stored for a couple of weeks for use in various recipes.

To make enchiladas, brown 2 pounds ground beef with chopped onion. Shred a pound of Cheddar cheese. Heat flour shells on a hot griddle and dip them into the sauce. Fill them with meat, cheese, onion and refried beans roll them up. Top with onion and cheese.

Bake at 350 degrees for 15 minutes until cheese melts in a 9 x 13 inch pan. I put sauce in pan before adding enchiladas.