Cheese Enchiladas - cooking recipe

Ingredients

1/4 c. chopped onion
1 small green pepper
1 clove garlic
2 Tbsp. oil
2 Tbsp. flour
1/2 tsp. salt
1 1/2 tsp. chili powder
1 qt. whole tomatoes
1 tsp. beef bouillon
1 tomato, chopped and peeled
1 (15 1/2 oz.) can chili with beans, mashed
1 (9 oz.) pkg. frozen flour tortillas
1 lb. grated cheese
4 to 5 Tbsp. onion, chopped
chili sauce

Preparation

In a large skillet, saute onion, green pepper and garlic in oil until soft, about 5 minutes.
Stir in flour, salt and chili powder. Cook, stirring constantly, until bubbly.
Stir in whole tomatoes and beef bouillon.
Cook and stir until thickens and bubbles, 1 minute.
Add tomato and chili with beans (or cook your own pinto beans).
Bring to a boil, lower heat and simmer 15 minutes or until thick.
Cook flour tortillas flat in boiling water, according to label.
Lay each tortilla flat and sprinkle with 1/4 cup grated cheese and 1 tablespoon onion.
Roll up and place seam side down in a greased baking dish.
Pour chili sauce over and sprinkle with remaining cheese.
Bake at 325\u00b0 for 25 minutes or until cheese is bubbly.