Enchiladas & Sauce

I noticed a few weeks ago that this is a dish I can make without the recipe, so I thought I'd write it down. For posterity, you know.

Sauce:
5 T. vegetable oil (approximately)
4 T. flour (approximately)
1 tsp. cumin
2 tsp. chili powder
24 oz. + 14.5 oz. Hunt's tomato sauce

Pour oil into a large sauce pan over medium high heat. Add flour one tablespoon at a time and whisk as you add it. When the mixture is smooth, shake in the cumin and chili powder and continue whisking. Let it bubble for just a minute or two. Take the sauce pan off the heat and add the tomato sauce. Put the sauce pan back on the burner and stir until it's completely combined. Turn heat to low while you assemble the enchiladas.

Enchiladas:
10 flour tortillas
1 lb. hamburger
1 pkg. taco seasoning
1/4 c. chopped onion (optional)
3 c. cheese (cheddar, monterey jack, colby jack, whatever)

Brown hamburger, add onion when meat is almost done, drain the fat. Mix taco seasoning in a 1/4 cup of water, then add to the hamburger and simmer for five minutes. Put about a 1/4 cup of meat and a small hand full of cheese down the middle of each tortilla, then roll them up (leave the short ends open, don't tuck them in). In a 9x13-inch casserole dish, pour 1/2 a cup of sauce. Place the enchiladas, seam side down, in the dish on top of the sauce. Once the dish is full of enchiladas, cover them completely with sauce, then sprinkle with cheese. Bake at 350 degrees for 30 minutes. (We like having these with Spanish Rice. I usually just use Rice-a-Roni's version. Lazy.)