2 tbsp. shortening or lard
1 tbsp. flour
1 can (8 oz.) tomato sauce
1 1/2 c. water
6 tbsp. red chili powder or less to taste
Salt to taste

Melt shortening. Add flour and brown in a skillet. Mix tomato sauce, water and chili powder; add to browned flour. Cook for 10 minutes. Add salt to taste. Add water if it is too thick.

ENCHILADA:

2 corn tortillas
1/4 c. grated American cheese
1 tbsp. minced onion or more to taste

Dip tortilla in deep fry or skillet with about 1/4 inch melted hot shortening. Do not allow to get crisp (1-3 seconds). Sprinkle tortilla with layer of grated cheese and minced onion. Cover layer with chili sauce. Dip second tortilla in hot shortening as the first one. Place on top of first completed tortilla. Cover with chili sauce, onion and cheese in that order. Place in oven 5 minutes or so to melt cheese. Serves 1.