Enchilada Sauce

1 1/2 cups chile paste or 1/2 cup red chile powder
2 1/2 cups water
1 tablespoon oil or shortening
2 tablespoons flour
1 teaspoon salt
2 cloves garlic Fry garlic in the fat and remove the garlic. Brown the flour in the fat. Add the chile sauce diluted with the water. Add the salt. Simmer.

To make enchiladas, drop red corn tortillas in a small amount of hot fat until they are soft. Fill the tortillas with grated mild cheese or with Monterey Jack cheese and chopped onions (2 to 3 tablespoons of cheese and 1/2 to 1 teaspoon of onion per tortilla). Roll the filled tortillas and place in a baking dish. Pour enchilada sauce over tortillas. Put grated cheese and onions on top. Bake in hot oven (350° to 400° for 5 to 10 minutes.)