3/4 c. oil
1 c. flour
3 tbsp. Chili Quick
3 tbsp. chili powder
5 1/2 c. cold water
Salt & Pepper to taste

Combine oil, flour, chili powder, Chili Quick, salt and pepper in saucepan. Cook 2 minutes, stirring constantly. Add water, continue stirring. Pour over enchiladas. Yield: enough for 36 enchiladas.