Cheese Enchiladas

In a large skillet, saute onion, green pepper and garlic in oil until soft, about 5 minutes.

Stir in flour, salt and chili powder. Cook, stirring constantly, until bubbly.

Stir in whole tomatoes and beef bouillon.

Cook and stir until thickens and bubbles, 1 minute.

Add tomato and chili with beans (or cook your own pinto beans).

Bring to a boil, lower heat and simmer 15 minutes or until thick.

Cook flour tortillas flat in boiling water, according to label.

Lay each tortilla flat and sprinkle with 1/4 cup grated cheese and 1 tablespoon onion.

Roll up and place seam side down in a greased baking dish.

Pour chili sauce over and sprinkle with remaining cheese.

Bake at 325° for 25 minutes or until cheese is bubbly.