(From Diana Gabaldon)

6 tablespoons olive oil
6 to 10 garlic cloves
6 tablespoons flour
3 small cans (7.5 ounces each) tomato sauce (Diana uses El Pato brand) or prepared tomato sauce
Frozen red chile to taste (omit if using prepared sauce)
1 to 2 cups cooking oil
2 pound Cheddar cheese, mild or medium
1 small onion (yellow or white) (optional)
12 to 15 corn tortillas

     Coat the bottom of a heavy, 2-quart saucepan with approximately a quarter-inch of olive oil.
     Peel and mince the garlic. Saute garlic in the oil until it begins to turn brown, but do not burn. Add enough flour, usually 3 to 4 tablespoons, to make a thick roux. Mix the tomato sauce and chile into the roux.
     If you are using frozen chile, how much you use depends on the hotness of the chile, and your own tastes; 1/4 of a tub of hot chile, or 1/2 of mild is about right. Using the empty tomato-sauce can as measure, add four cans of water, and stir well.
     Lower heat to simmer, and leave the sauce to thicken slightly.
     Half-fill a small frying pan with cooking oil and warm over medium heat for dipping the corn tortillas.
     Grate cheese and chop onion while waiting for the oil to heat. When a small piece of corn tortilla dropped in the oil sizzles, the oil is hot enough.
     The sauce should be fairly thick. Stir frequently to keep it from sticking to the bottom of the pan, and add more water as needed to keep it from getting too thick.
     You will need a plate or board to work on, and an empty cake or casserole pan to hold the finished enchiladas.
     Using tongs, hold a tortilla by one edge and dip it briefly (1 to 3 seconds) in the hot oil. Shake off extra oil and dip the tortilla into the sauce so that both sides are lightly covered with sauce.
     Lay each tortilla on a plate. Sprinkle a thick line of grated cheese across the center of the tortilla and sprinkle chopped onions over the cheese.
     Fold the tortilla into a cylinder by wrapping first one edge and then the other over the cheese filling. Place the completed enchilada in the pan, folded edges down. Ladle remaining sauce over filled enchiladas and sprinkle additional cheese on lop for garnish.
     Enchiladas can be made up to 24 hours before serving, though the fresher, the better. If you do want to make them early and keep them in the refrigerator, cover the pan with plastic wrap (the sauce will eat holes in aluminum foil). To cook, remove any covering and bake in a preheated 300 degree oven for approximately 12 minutes, until clear liquid begins to ooze from the cheese.
     Makes 12 to 15 enchiladas.

Approximate values per serving:
347 calories, 25 g fat, 40 mg cholesterol, 21 g carbohydrates, 2 g fiber, 12 g protein, 646 mg sodium, 63 percent calories from fat.