Oil
Hamburger
Chopped onion
Shredded Monterey Jack and cheddar cheese
Corn tortillas
Flour
Water
Salt and pepper
Gebhardt's chili powder

There are no measured ingredient amounts for this recipe. Simply use your own judgment based upon the size of the crowd you are serving.

Brown hamburger and chopped onion together. Pour off grease. Salt and pepper to taste.

SAUCE: This is like making a medium thick white sauce or gravy. You will need quite a bit. Any leftover can be frozen and used later. I always make at least a two quart pan full.

Heat oil, add flour and stir to make a smooth paste. Slowly add water and stir to desired consistency. Add Gebhardt's chili powder until dark red. Stir thoroughly, salt to taste. Set aside.

In small skillet with heated oil, heat corn tortillas only long enough on each side to be pliable. Drain on paper towels. Dip tortilla in sauce with tongs. Remove. Place onto tortilla, the meat/onion mixture and a mixture of the grated jack and cheddar cheeses. Don't' get too mush of either. You don't want these too fat. Roll tightly and place seam side down in casserole dish. After all are rolled and in pan, pour sauce over all until it reaches the top of the enchiladas. Sprinkle with cheeses and any remaining meat mixture. Heat at 375 degrees until bubbly and cheese is melted. If you use other than Gebhardt's chili powder, they will not taste as intended. Sometimes hard to fine, but Whittaker's carries it.