SAUCE:

1 qt. warm water
1/3 c. flour
1/3 c. chili powder
1 tsp. salt

FILLING:

1-2 onions, finely chopped
1 lb. cheddar cheese, grated
1 dozen corn tortillas
Warm vegetable oil

Mix sauce ingredients in 1 cup of water. Bring rest of the water to a boil, then add the sauce mixture, stirring until thickened. Cool slightly.

Dip each tortilla in warmed vegetable oil to soften, then dip into the sauce. Place on a plate and add cheese and onion. Roll up and put in oven proof dish. Repeat until pan is filled tightly. Pour extra sauce over the top and sprinkle with any extra cheese. Bake at 400 degrees until bubbling, about 25 minutes. Serves r.