1/3 c. flour
1/3 c. chili powder
Garlic powder to taste
Onion salt
Pepper
Ground cumin to taste
2 c. water

FILLING:

1 lb. lean hamburger
Sm. onion, chopped fine
Sm. can green chilies, chopped fine
8-10 corn tortillas

Mix dry ingredients in saucepan. Over medium heat, slowly add water and mix well, stirring constantly until sauce is bubbly. Set aside. Brown hamburger and onions. Cook until tender and then add chilies. In skillet, over medium low heat, add 2 tablespoons water and a few drops of vegetable oil. When water is hot place 1 tortilla in skillet and cook just a few seconds until limp and remove.

In 13 x 9 inch casserole, put approximately 2 tablespoons filling mixture in tortilla and roll so seam side is down. Complete this process until all the meat is used. Add more water and oil as needed. Pour sauce over enchiladas and top with cheese and/or onions as desired. Bake at 350 degrees until cheese is melted and filling is bubbly.

For cheese enchiladas, substitute hamburger with 3 cups shredded cheese. Onions and chilies are optional.