1 1/2 tbsp. bacon drippings, Crisco
1 tbsp. flour
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. chili powder
1/8 tsp. black pepper
6 oz. hot water
16 to 20 can tomato sauce
1 lb. grated Cheddar cheese
1 lb. grated Monterey Jack cheese
1/2 med. chopped yellow onion

ENCHILADA SAUCE:

Melt bacon drippings or Crisco in small saucepan over medium heat. Add flour, stirring constantly until slightly browned. Add salt, cumin, chili powder, and black pepper. Stir. Slowly add hot water while stirring. Mix well. Add tomato sauce. Stir. Reduce heat to low to keep warm.

ENCHILADA:

Dip tortillas in warm enchilada sauce until soft (5 to 6 seconds). Remove and place on plate. Place 1 to 2 tablespoons of each cheese on tortilla. Sprinkle with 1/2 tablespoon onion. Roll and place seam side down in baking dish. Sprinkle any remaining cheese and onion on top of enchiladas and bake in 350 degree oven for 30 minutes.