1 onion minced
1 clove garlic minced
2 tablespoons oil
2 tablespoons chili powder
½ teaspoon oregano
1 teaspoon cumin
1 teaspoon sugar
1 teaspoon salt
1 ½ cups water
1 cup vegetable oil or shortening
2 dozen thin corn tortillas
1 cup Monterey jack cheese, grated
1 cup Cheddar cheese, grated
1 cup Velveeta cheese, grated
Sauté onion and garlic in oil until onions become transparent.
Add chili powder, oregano, cumin, sugar, salt and water. Cover skillet and let simmer 15 minutes. Thicken with about 2 tablespoons flour mixed in ¼ cup of water. While preparing enchiladas, keep the sauce to a consistency of a thin white sauce by adding water.
In another skillet, heat 1 cup vegetable oil or shortening. Pass each tortilla through hot oil a few seconds on each side, then into the sauce until soft. Fill with cheese and onion and roll. Place in pan. Cover with remaining sauce and cheese.
Bake enchiladas in moderate oven until cheese melts and enchiladas are heated through.