Beaman Family, Main Dish
5 T. flour
2 cloves garlic, crushed
1/4 cup cooking oil
2 2/3 c. hot water
2 T. chili powder
10 oz. cheddar cheese, grated
2 t. ground cumin
1 medium onion, chopped
1 t. salt
10 corn tortillas
Put the flour in a baking pan and into a 300 degree oven, stirring it occasionally until it is light brown in color.
Put the oil in a frying pan, and add the browned flour, chili powder, cumin, garlic, and salt.
Blend well over low heat.
Gradually add the water, stirring constantly.
Simmer gently for about a half an hour.
Microwave the tortillas (either in their package or wrapped in a damp towel).
Set up an assembly line with the cheese, onion, and tortillas.
Put a little of the sauce in the bottom of a shallow baking pan
Place about 3 heaping tablespoons of cheese along the center on a tortillas.
Add a little onion, then roll up and put into the pan, folded side down.
When all the enchiladas are in the pan, pour the sauce (it should still be hot) over them.
Sprinkle with cheese.
Put in an oven preheated to 225 degrees.
Turn off the oven and leave the enchiladas in for about 20 minutes. (If they cook longer , the cheese melts completely and they flatten out.)