MEAT FILLING:

2 lbs. stew meat
6 c. water
1 tsp. salt
1 garlic, halved
1 lg. onion, quartered

CHILI SAUCE:

1/2 c. salad oil
2/3 c. flour
1/4 c. chili powder
1 can diced green chilies
1/4 c. tomato paste
1 3/4 can beef broth
1 tsp. salt

ENCHILADAS:

1 c. salad oil
2 dozen flour tortillas
4 oz. cheese, shredded
2 lg. onions, chopped

In large pot heat to boiling over medium heat the Meat Filling ingredients. Reduce heat, cover and simmer 2 1/2 to 3 hours, until tender. Remove meat to cool. Strain broth. Discard garlic and onions. Skim fat, measure broth and add water to make 3 1/2 cups; reserve for chili sauce.

Chili Sauce: Heat oil in large skillet over medium heat. Gradually add flour and chili powder, stirring constantly until mixture bubbles. Add chilies and tomato paste, gradually stir in remaining 3 1/4 cups broth, canned broth and salt. Heat to boiling, stirring constantly. Cover, reduce heat and simmer 10 minutes.

Shred cooled meat, add 1 3/4 cup chili sauce and simmer, covered while preparing enchiladas. Reserve remaining chili sauce.

Enchiladas: In 8" skillet heat 1 cup oil to 375 degrees. Cook flour tortillas one at a time for 4 to 5 seconds, turning once. Drain on paper towels. Place 1 tablespoon each of meat, cheese and onion in center of each tortilla. Roll and place in baking dish. Pour reserved chili sauce over enchiladas; top with remaining cheese.

Bake at 325 degrees for 30 to 40 minutes until bubbling. Let cool for 15 minutes before serving. Serve with sour cream. Serves 12.