4 Tbsp Butter
2 Tbsp Flour
1 Clove Garlic, pressed or minced
4 tsp Chili powder
28 oz can diced tomatoes
2 tsp salt
1/2 tsp Tabasco sauce
1 pound cheddar cheese, grated
1 package flour tortillas
Brown onion in butter; stir in flour. Add garlic. Add chili powder. Add tomatoes, salt, Tabasco. Let simmer for 1/2 hour to thicken. Roll enchiladas by taking a tortilla and dipping it in sauce. Place cheese in the middle and roll. Place in a pan. Fill pan and top with remaining sauce and cheese. Bake at 350 for 1/2 hour or til cheese melts.
(I never add the remaining sauce on top, but it depends on how much sauce you like. I usually freeze the remaining sauce and use it in chicken tortilla soup :))
I have to add, my family are really picky eaters, so I usually blend the diced tomatoes before adding them to the sauce!!