Enchiladas

Sauce:

4 heaping Tbsp. flour 1 tsp. garlic salt or 1/2 tsp. garlic powder

1 or 2 heaping Tbsp. chili powder 1 can tomato soup

1 tsp. cumin

Enchiladas:

1 lb. hamburger 12 corn tortillas

1 medium onion, chopped

Approx. 1 lb. cheese, grated (i use cheddar jack)

Sauce: Put all dry ingredients in pan; add enough water with a wire whisk to make a smooth paste.  Put over medium heat; add 2 cups more cold water and stir fast.  Continue stirring.  When it starts to thicken, add tomato soup and stir good till blended.  Add salt and pepper to taste.  Add more chili powder if needed.

Filling:  Fry hamburger and onion (season while frying).  Drain and then add about 1/2 to 1 cup sauce.  Set aside.  Deep-fry each tortilla in a small amount of oil for just a couple seconds on each side.  Drain tortillas on paper towels.  Fill tortillas with hamburger and/or grated cheese.  Roll up and place seam side down in a 9 x 13 inch pan.  Pour remaining sauce over top.  Sprinkle with cheese.  Bake at 350, uncovered, for about 15 minutes.