1 c. Gold Medal flour
1/2 c. cornmeal
1/4 tsp. salt
1 egg
1 1/2 c. cold water

Combine ingredients in bowl. Beat until smooth. Fry in 6 inch pan. Makes 12 tortillas.

FILLING:

Fill with cheddar cheese and onions.

SAUCE:

2 tbsp. onion
2 tbsp. oil
1 tbsp. flour
1 (1 lb. 4 oz.) can tomatoes
1 clove garlic
2 tsp. chili powder
1 tsp. salt

Brown onion in hot fat. Stir in flour. Then stir in rest of ingredients. Add tomatoes. Let simmer until thickened. Pour over tortillas. Bake until warm at 375 degrees.