Mexican Enchiladas - cooking recipe

Ingredients

2 Tbsp. minced onion
2 Tbsp. margarine
1 Tbsp. flour
1 (1 lb. 4 oz.) can tomatoes, drained
1 clove garlic, minced
2 tsp. chili powder
1 tsp. salt
1/2 tsp. Tabasco
2 c. grated Cheddar cheese
1 c. minced onion
1/2 tsp. salt

Preparation

Dip tortillas into enchilada sauce.
Place large spoonful of tortilla filling on each and roll up.
Arrange in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish.
Cover with more enchilada sauce; sprinkle with remaining tortilla filling.
Heat to 375\u00b0.
Serve to 6 Mexicans.