Cheese Enchiladas - cooking recipe

Ingredients

2 c. hot water
1 c. chili powder
1 Tbsp. cumin
1 Tbsp. onion powder
5 c. grated Longhorn cheese
cooking oil
1 small can tomato sauce
1 Tbsp. garlic salt
24 corn tortillas
2 c. chopped onion
1 bowl cold water with about 4 ice cubes

Preparation

In a medium sized saucepan over a medium flame, stir together the hot water, chili powder, tomato sauce, cumin, garlic salt and onion powder.
In a 2 cup or larger measuring cup, mix together about 1/4 cup of flour with some hot water in order to make a semi-thick maltlike mixture.
Add this mixture to the saucepan mixture by using a sieve.
You will pour the flour mixture through a sieve in order to thicken the sauce in the saucepan.
It is very important that you continue stirring the sauce in the saucepan while adding the flour mixture.
You may need to make more of the flour mixture to add to the enchilada sauce until you reach a desired consistency for the sauce.
The sauce should be slightly thick and not too runny.