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1
In a large sauce pan, on med-high, heat shortening to a near boiling state.
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2
Whisk in cumin, chili powder and flour and immediately add 2 cups (475 ml) water, pouring in very slowly and whisking constantly the whole time, like making a cream gravy.
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3
Note: have water ready to pour, because the cumin, chili powder and flour will thicken quickly in the shortening!
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4
Slowly whisk in the remaining 2 cups (475 ml) water, garlic salt and tomato sauce.
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5
Reduce heat and simmer for 20 minutes, covered.
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6
Brown the ground beef and onions; cook until beef is done and onions are soft - season with garlic salt and pepper to taste.
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7
Cool off and add 1 cup (225 ml) of the cheese to meat mixture.
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8
Soften tortillas in some hot oil (not too hot!)
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9
and put a good amount of the meat-cheese mixture in the center of each tortilla and roll up.
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10
Place all the rolled enchiladas in a well greased 9 x 13 inch baking dish and cover with the sauce.
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11
Sprinkle with remaining cheese and bake at 375 degrees (200 C.) for 20 minutes.
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12
Serve with sour cream and black olives, if desired.
