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Claire's Enchiladas

2 tablespoons vegetable oil; olive, canola, or whatever
3 tablespoons flour
1 1/2 cups water
2-3 tsp. chili powder, more or less for taste
2 tsp. ground cumin
salt, to taste
1/2 tsp. minced garlic
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6 flour or corn tortillas
1/4 lb. or so ground beef
1/4 small onion, chopped
3/4 cups grated chedder cheese
cilantro leaves, lettuce, tomato & green onion for serving
sour cream or plain yogurt for serving
To make the sauce: heat the oil in a saucepan. Add the flour and stir to make a paste. Add the water while stirring, so sauce thickens. If it's lumpy, run it through your blender. Add the chili powder, cumin, salt, and garlic and stir thoroughly so there aren't any lumps. (Use the blender again if you have to, it won't hurt anything). To make the meat: brown the beef and the onion. Drain off any fat or liquid. To assemble: heat up the tortillas either in a skillet, or the easy way, by microwaving them for 30-45 seconds. Take the first tortilla, place it in the bottom of a small baking dish (preferably not metal; helps avoid sticking to the pan). Spoon in a small amount of the meat, sprinkle a small amount of the cheese, and put on a spoonful of sauce. Roll it up. (If stuff squishes out, use less next time, and remember to save enough sauce and cheese to go on top) Repeat with the other tortillas. The rolls should be touching each other when you're done. Spread the remainder of the sauce on top to cover all the rolls, and sprinkle with the remainder of the cheese. I like to sprinkle a few finely chopped green onions on top as well-it looks pretty. Bake in a 350 degree oven until the cheese on top is melty. Serve with finely chopped lettuce, tomatoes, cilantro leaves, green onions, and sour cream or plain yogurt heaped on top and around the serving.

This is a filling dinner for two big appetite or three small appetite people.

Note: Don't stress about the sauce. I make this so often I don't even measure anymore, just dump a few spoonfuls of oil and flour in and so forth. If you don't stick to the measurements exactly, it will still be fine. Also, this is a really utilitarian sauce for use with many other Mexican foods--try it in burritos or as a taco sauce or whatever.