SAUCE:

2 tbsp. powdered chili (New Mexico powdered chili is best)
2 tbsp. flour
2 tbsp. shortening
1/4 tsp. onion powder (1/2 tsp. for spicy)
1/4 tsp. garlic powder (1/2 tsp. for spicy)
Salt and pepper to taste
Dash paprika
1 tbsp. tomato sauce

Brown flour and shortening until light brown. Add spices; brown lightly and add 1 1/2 cups cold water. Add tomato sauce and let come to slow boil. Make this sauce thin, not like gravy.

TO MAKE ENCHILADAS:

12 corn tortillas
1/2 lb. sharp grated cheddar cheese
1/2 lb. grated Monterey Jack cheese
1 med. chopped onion
1 lg. chopped tomato
Sour cream
Shredded lettuce

Dip tortillas into hot cooking oil only to soften, then fill with cheese and onions. (For beef enchiladas, use taco meat.) Roll up and place in baking dish.

Pour sauce over filled dish. RESERVE some cheese and onion to sprinkle on top. Bake at 350 degrees until cheese melts. Top with lettuce, tomatoes, and sour cream.