Enchiladas

Let's start with the sauce!
4 cups water
1 cup tomato sauce
1/4 cup chili powder
2 tsp cumin
1/2 cup flour
1/8 cup canola oil
mix together; set aside

Chicken or pork sprinkle with salt and pepper cook in 2 tablespoons of oil. Brown all around, add half the tomato mixture. cover, lower heat and let cook til meat is tender approx. 1 hour.
Shred for the enchiladas. Return to sauce. Add remaining sauce stir and let sauce thicken.

Fill soft torillas, roll and place in a lightly oiled casserole dish.
Sprinkle with mexican cheese and bake in 375 oven till bubbly and lightly browned.
Serve hot enchiladas with remaining sauce.