3 c. shredded Cheddar cheese
2 large or 3 small potatoes
1 small onion, chopped
1 lb. browned hamburger (optional)
10 soft flour tortillas
4 tbsp. chili powder
1/2 c. picanté sauce
1/4 c. vegetable or peanut oil

Peel, cube, and fry potatoes and onion in oil. Then, dissolve chili powder in 1/2 cup water (pie plate works best for this). Quickly dip tortillas in chili powder sauce one by one and fill with fried potatoes, onion, cheese, and hamburger (if desired). Then fold in half and place on lightly greased cookie sheet, enchiladas slightly overlapping each other. Continue until all ingredients are used. Once assembled, pour remaining chili powder sauce and picanté sauce over enchiladas. Cover loosely with foil.

Bake at 350°F for 20 minutes.