1 sm. onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 tbsp. oil
2 tbsp. flour
1 tbsp. chili powder
1/2 tsp. salt
1 c. water
1 tsp. instant beef broth
1 c. chopped tomatoes
1 (15 1/2 oz.) can chili with beans, mashed
1 pkg. frozen corn tortillas
1 lg. onion, chopped
1 lb. cheddar cheese, shredded

Saute small onion, pepper and garlic in oil about 5 minutes. Stir in flour, chili powder and salt. Cook until bubbly. Stir in water and broth; cook and stir until thickened, about 1 minute. Add tomatoes and chili and bring to boiling, lower heat and simmer 15 minutes.

Sprinkle tortillas with 1/4 cup cheese and 1 tablespoon chopped onion. Roll up, place in a single layer in a lightly greased baking dish; pour chili sauce over and sprinkle with remaining cheese. Bake in a slow oven (325 degrees) 25 minutes or until cheese is bubbly.