ENCHILADAS

Ingredients:
corn tortillas(30 pk)
cheddar cheese(2 blocks shredded)
3-4 tbsp chili powder
2-3 tsp onion powder
2-3 tsp garlic powder
2-3 tsp salt
pepper
2-3 tsp ground cumin(comino)
cooking oil
all purpose flour
2-3 cups of water


Fill 4 tbsp of cooking oil in large skillet.  Pour 1/2 cup  flour and stir.  once it creates a paste like substance, startin pouring in water slowly and use whisk to keep from getting clumps.  add salt, comino, garlic powder and onion powder.  add chili powder until it looks like a dark orange or red color.  liquid will start to get thick.  if it gets too think add more water.  if consistency is like a clumpy gravy add more water. should have a smooth consistency.

fill smaller skillet to half with cooking oil.  cook each tortilla 4-5 seconds on each side. dip in the gravy mixture.  fill with cheese and roll up.  put each rolled enchilada side by side in a 9x13 pan or cookie sheet.  add more gravy to top of enchiladas when pan or cookie sheet full and add more cheese on top.
bake in oven heated to 350 degrees.  bake until cheese is melted.  Eat and enjoy!!!