Cheese Enchiladas

This recipe came from my great-aunt Laura Lee. She passed away about 28 years ago and was eccentric! She came to Texas, from South Carolina, in a covered wagon!

Cheese Enchiladas
by Laura Lee Tansill Teagarden
2 onions, chopped
1 pound Longhorn cheddar cheese, grated
1 (6 ounce) can tomato paste
1½ cups water
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
½ teaspoon salt
12 softened* corn tortillas
Mix flour, chili powder, salt, vegetable oil and cook to a boil with water and tomato paste. (I doubled this amount and I had to add more water to make it sauce-like.) Run the tortillas through this mixture. Fill each tortilla with cheese and onions. Roll up and place in a 2-quart glass baking dish. Repeat until all tortillas are filled. Top with any left over sauce and cheese and onions. Bake at 350 degrees for 30 minutes.

Makes 6 to 8 servings

This is a the Cheese Enchiladas, Mexican Rice and Maggie's Pinto Beans-YUM!

* Wrap in a paper towel sprinkled with water and nuke for 1 minute.