Enchilada Sauce

3T chili powder
1/3C flour
1/3C oil (her recipe called for 1/2C oil)
1/2 small onion, chopped
2t garlic salt or 1 medium clove of garlic, pressed
2t cumin
Salt to taste (1/2 t or more)

Mix the above with 1/2C water in a saucepan over medium heat until well blended and thickened. Add 3C water, stirring until just to a boil. Lower heat to simmer while you barely cook 3 dozen corn tortillas in salad oil (corn or even canola oil seems to work best). Fill each tortilla with grated cheese and chopped onion (or cooked ground beef, eggs scrambled with chorizo sausage, shredded beef or chicken...) NOTE: We found it easier to fill each tortilla immediately after each one it is cooked and drained of oil, and then roll it up as quickly as possible.

Roll into a tube and place in a casserole dish. Spoon sauce over rolled tortillas until covered. Sprinkle on grated cheese (and chopped onion if you like----I added a little onion for flavor).

Cover casserole dish with a lid or foil. Bake at 350* for 30 to 40 minutes.

These enchiladas freeze well before they are baked and do not need to be thawed before baking. Just put them in the oven when it is first turned on (Don't preheat) and just about double the cooking time.