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3 doz. corn tortillas
salad oil for frying
2 lb. Longhorn cheese
1 small onion (not green)
1/2 bottle Gebhardt chili
1/4 c. flour
1 tsp. salt
dash of pepper
about 4 c. water

Preheat oven to 375 degrees. Pour about one inch of salad oil
in a 9-inch skillet. Heat until medium hot. Tortilla will
sizzle and puff-up when oil is sufficiently hot. Fry each of
the 3 dozen tortillas until limp, not crisp. Remove tortilla
to a cookie sheet. Spread fried tortillas on the cookie sheet
all about so they will cool to the touch. Grate cheese, then
grate about 3 teaspoons of onion (not green) together in a
large bowl. Toss gently until onion and cheese are evenly
distributed; set aside.
In same skillet tortillas were cooked, save about 1/4
cup of leftover salad oil. Heat oil until warm. Combine 1/4
cup flour and 1/2 bottle of chili powder, 1 to 1 1/2 teaspoon
salt and a dash of black pepper. Dump into warm oil, stirring
until there are no more lumps. Gradually add enough water to
make a thin chili sauce. Will be like thin gravy. Stir
constantly until sauce is the right consistency. Turn off as
soon as sauce is the correct texture. Let sauce cool for about
10 minutes.
To assemble enchiladas: Stack cooled tortillas on a
dinner plate. Dip a tortilla in cooled chili sauce. Lay flat
on cookie sheet; sprinkle with small handful of cheese/onion
mixture in center of tortilla. Then roll tortilla completely
closed. Place tortilla seam-side down on cookie sheet right at
the edge of the pan. Continue assembling enchiladas until all
tortillas have been used. Crowd the enchiladas by pushing them
very tightly together. You will be able to get them all on a
large cookie sheet.
Pour leftover chili sauce on top of enchiladas and
sprinkle extra cheese/onion mixture atop of enchiladas and
extra sauce. Place cookie sheet (uncovered) in preheated oven
for 10 to 15 minutes until cheese has melted inside enchiladas.
Serve immediately or keep warm by covering with aluminum foil
and leaving in the oven. Leftovers are no problem. Fry a
leftover enchilada in a skillet in the morning adding a fried
or scrambled egg. Super delicious!
Or simply wrap leftover enchiladas in aluminum foil and
reheat in the oven or pop in the microwave for a few minutes.

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