1 lb. ground beef
1 med. onion
1 lb. Cheddar cheese
1/2 c. vegetable oil
1 garlic clove, crushed
2 c. water
1 c. tomato juice
3 tbsp. red chile powder
3 tbsp. flour
12 corn tortillas
Lettuce, tomatoes and shredded Cheddar cheese for garnish

Brown ground beef. Set aside. Cut onion into small pieces. Shred cheese. Set aside. In medium size pot mix vegetable oil, water, garlic and tomato juice. Add flour and chili powder (mix chili powder and flour before adding to liquid). Stir constantly and bring to slow simmer. One at a time, coat corn tortillas until soft (about 10 seconds). Remove.

Add meat, cheese and onion. Roll, place in pan until all tortillas are rolled. use leftover hamburger, onion and cheese to top all enchiladas. Also pour extra sauce over them. Cover with aluminum foil and bake at 350 degrees for about 25 minutes. Serve with shredded lettuce and tomatoes.