Simple but great tasting cheese enchiladas. Mom worked in the Arvin High cafeteria and cut the recipe down. 1/3 cup chopped onions 1 ounce green bell peppers 3 ounces margarine 3/4 tablespoon chili powder 1 teaspoon salt 1 tablespoon sugar 2 cups tomato paste 1 quart water 1/3 cup flour 1 1/2 cups water 24 flour tortillas 1 1/2 pounds grated cheese 6 ounces chopped onions Saute: 1/3 cup onion, green bell pepper and margarine. Add: Chili powder, salt, sugar, tomato paste and 1 quart water. Mix flour and 1 1/2 cups water, add to sauce. Stir and simmer. Dip each tortilla in sauce, fill with cheese and onions, roll tortilla and place seam down in 9 X 13 baking pan. May take two pans to make 24 enchiladas. Pour sauce over rolled tortillas, spread top with cheese and onions. Bake in 350 degree oven until hot through and cheese is melted and slightly browned.
