Firehouse Enchiladas

Preheat oven to 375 degrees F. For sauce, in a medium saucepan cook onion in sizzling oil over medium warmth about 3 minutes or until relaxed. Creep in flour, chili powder, cumin and salt. Cook and hasten 1 minute. Creep in tomato sauce and the water. Cook and hasten until thickened and bubbly; lower warmth. Simmer, uncovered, 5 minutes, stirring in most cases. Safe from warmth.

In the meantime, in a immense skillet cook floor red meat until meat is brown, the exercise of a wood spoon to destroy up meat as it cooks. Drain neatly; return meat to skillet. Creep in 1/2 cup of the sauce, 1/4 cup of the shredded cheese, and the chile peppers.

Spoon 1/2 cup of the sauce into the backside of a 3-quart rectangular baking dish; suppose apart. Wrap tortillas in microwave-great paper towels. Microwave on 100% energy (excessive) 1 minute. Working with one at a time, spoon about 1/4 cup of the meat mixture onto every tortilla; roll up. Position filled tortillas, seam sides down, in the ready baking dish. Creep any final meat mixture into the final sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the final 1/2 cup cheese.

Bake, uncovered, about 20 minutes or until bubbly. Drizzle with sizzling pepper sauce and sprinkle with inexperienced onions sooner than serving.