Chicken Enchiladas with Enchilada Sauce

4 cups grated cheddar cheese
1 large onion, chopped
3 cups cooked chicken, shredded
36 corn tortillas

Mix together the cheese and onion. **Fill tortillas with chicken and cheese and roll up. Place in two 9x13 pans. Pour enchilada sauce over them. Sprinkle with more cheese. Cook at 350 for 30-40 minutes.

**Guelita softens the tortillas by gently frying them for a few seconds in hot oil. To reduce fat content I just heat mine up in the microwave about five at a time for 30 seconds.

Red Enchilada Sauce

1/2 cup oil or shortening
1/2 cup flour
1/3 - 1/2 cup chili powder*
1 tsp. garlic powder
1/4 cup powdered chicken consomme**
6 cups water

Heat oil on medium high heat, add flour and stir until flour is dissolved. Add chili and garlic powder and chicken consumme. Stir. Add 4 cups water and stir until mixture thickens. Add 2 more cups of water and bring to a boil. Pour over one 9x13 pan of enchiladas.