1 stick butter
1 sm. onion (1/2-1 c.), diced
1/2 tsp. garlic powder or minced garlic
1/3 c. flour (slightly heaping)
2-3 tbsp. chili powder
Milk
1 qt. (about) tomatoes, chopped up
1/2 tsp. cumin
Salt to taste
1 tsp. cilantro
About 1 1/2 lb. each Monterey Jack & Cheddar cheese, grated
1 c. sour cream
2 doz. corn tortillas
Green onions & tops, chopped

Sauce: Saute small onion and garlic in stick of butter. Add flour and chili powder and stir until smooth. Add enough milk to make a thick sauce. Add tomatoes, cumin, salt and cilantro. Sauce should be like gravy. Save enough cheese for the top of two 9 x 13 inch pans. Take the rest of cheese and mix in sour cream and enough of the sauce to make it stick together.

Dip corn tortillas in sauce, fill with cheese mix, roll up and put in 9 x 13 inch pan. Top with remaining sauce, cheese and green onions. Heat through in oven. These are good with salad and corn.