3/4 lb. Cheddar cheese
1 lg. onion (about 1 c. chopped)
16 oz. can tomato sauce
Chili powder and garlic salt
1 lb. ground meat
Flour, tortillas
Oil

Shred cheese and chop onion for later use. In saucepan, combine 1/2 of the tomato sauce, 1/4 cup onion and about 1 teaspoon chili powder. Add garlic salt, if desired. Thin with about 1/2 cup of water and simmer.

Brown meat with 1/2 cup onion. Season with chili powder to taste, about 1/2 teaspoon. Stir in remaining tomato sauce. Make a thin paste of 1 tablespoon flour and 1/2 cup hot water and use it to thicken the meat mixture.

Brown tortillas in a little oil, one at a time. This takes only a few seconds on each side. Tortillas should be soft enough to roll. Place tortilla in baking dish. Fill with 1 tablespoon meat mixture, 1 tablespoon cheese and sprinkle of onion. Roll up and place in pan seam side down. Repeat until baking dish is filled. A 9x13 inch pan will hold about a dozen.

Spoon remaining meat and sauce over enchiladas. Top with remaining cheese and onion. Cover with foil and bake at 350 degrees for 20 minutes.