Mexican Enchiladas

1 1/2 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1-2 tbsp. chili powder
1/4 tsp. hot pepper sauce
1 clove garlic
3/8 cup onion
1 can tomatoes
2 cans (8oz.) tomato sauce
12 flour tortillas
1 lb. grated cheddar cheese
1/2 cup chopped onions.

Preheat oven to 350. Brown ground beef and pour off drippings. Add salt, pepper, oregano, chili powder, hot sauce, garlic, onion, tomatoes, and tomato sauce. Cover and simmer for 30 minutes. Make tortilla sauce:

6 tbsp. butter
3 tbsp. chili powder
3 tbsp. flour
3 cups water

Melt butter in pan. Add flour and chili powder and blend well until smooth. Add water and cook for 5 minutes.

Place each tortilla in sauce for about 1/4 min. to soften. Fill each tortilla with 2 tbsp. meat mixture, 1 tbsp. grated cheese and 1 tbsp. onion. Roll firmly and place in 13 x 9 baking dish. Sprinkle with remaining cheese and top with remaining meat and sauce. Bake uncovered for 30 minutes.

** I substitute ground turkey for the ground beef and corn tortillas for flour