3 oz chili powder (I use New Mexico style)
2 cups water
1/4 cup flour
3 tablespoons canola oil
10 corn tortillas (make sure they're not made with lard)
extra oil (canola)
8 oz grated soy cheese that melts; anything but mozzerella
1 clove garlic, minced
Whisk water and chili powder in bowl.
Put oil in skillet on medium heat; add flour and whisk till mixed well. Add chili powder mixture and garlic. Whisk till thickened and bubbly. Sauce should be sort of like gravy. If it is too thick, add water, 1/4 cup at a time. I've added as much as an extra cup or so of water. Salt to taste.
In small skillet, heat a little oil (enough to cover bottom of skillet). Quickly run each tortilla thru oil and remove. This step is to soften the tortillas so they won't break. Drain well.
Put a small amount of cheese into each tortilla and roll up. Place seam side down into a small brownie pan.
Pour sauce over entire dish, then add rest of cheese on top.
Place in 350 degree F oven, uncovered, till cheese is melted and the whole thing is just bubbling. Enjoy!!