1 tbsp. butter
1 tbsp. oil
1/2 c. chopped onion
1/2 c. grated carrots
1 clove garlic, minced
3 tbsp. flour
1 tsp. oregano leaves
1/2 tsp. white pepper
1 can (14 oz.) mushroom broth
1 c. chopped tomatoes
8-10 corn tortillas
1/2 lb. each grated Monterey Jack & Cheddar cheese
2 onions, chopped

Melt butter and oil in large skillet. Saute 1/2 cup onion, carrots and garlic until soft. Stir in flour, oregano and pepper. Cook for 1-2 minutes.

Gradually stir in broth, being careful to whisk out any lumps of flour. Add tomatoes. Heat to boiling. Reduce to a simmer. Cover and cook for 20-30 minutes.

Soften tortillas, one at a time, in the sauce. Place some of the cheese and onions in center of each. Roll up. Place seam side down on lightly buttered baking dish. Cover with remaining sauce. Sprinkle with a little cheese and onions. Cover. Bake at 375 degrees for 20 minutes or until bubbly.