Ingredients:

• 12 corn tortillas, softened (lightly fried) in olive oil or 8 medium flour tortillas
• About 6 c. shredded sharp cheddar cheese

Sauce

• 1 (15 oz.) can tomato sauce
• 1/2 T. red chili powder
• 2 t. onion powder

Directions:

1. Combine sauce ingredients and stir well.
2. Coat one side of a tortilla with sauce; place in large baking dish sauce side down.
3. Coat other side of the tortilla.
4. Sprinkle shredded cheese in center of tortilla.
5. Roll tortilla up, placing seam down. Repeat.
6. After all tortillas are rolled, spread extra sauce and sprinkle remaining cheese over top.
7. Bake for 20-25 minutes in preheated 350º oven until bubbly.

Servings: Makes 12 corn or 8 flour enchiladas