Cheese Enchiladas

• 1/4 c. chopped onion
• 1 small green pepper
• 1 clove garlic
• 2 Tbsp. oil
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1 1/2 tsp. chili powder
• 1 qt. whole tomatoes
• 1 tsp. beef bouillon
• 1 tomato, chopped and peeled
• 1 (15 1/2 oz.) can chili with beans, mashed
• 1 (9 oz.) pkg. frozen flour tortillas
• 1 lb. grated cheese
• 4 to 5 Tbsp. onion, chopped
• chili sauce

1. In a large skillet, saute onion, green pepper and garlic in oil until soft, about 5 minutes.
2. Stir in flour, salt and chili powder. Cook, stirring constantly, until bubbly.
3. Stir in whole tomatoes and beef bouillon.
4. Cook and stir until thickens and bubbles, 1 minute.
5. Add tomato and chili with beans (or cook your own pinto beans).
6. Bring to a boil, lower heat and simmer 15 minutes or until thick.
7. Cook flour tortillas flat in boiling water, according to label.
8. Lay each tortilla flat and sprinkle with 1/4 cup grated cheese and 1 tablespoon onion.
9. Roll up and place seam side down in a greased baking dish.
10. Pour chili sauce over and sprinkle with remaining cheese.
11. Bake at 325u0b0 for 25 minutes or until cheese is bubbly.

onion, green pepper, clove garlic, oil, flour, salt, chili powder, tomatoes, beef bouillon, tomato, chili with beans, flour tortillas, grated cheese, onion, chili sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990160 (may not work)