YAY!!! I made homemade Enchiladas today using my mom's recipe!! I am sooo happy!! And the thing is, the hardest part is that it isn't written down. Just verbal. So, here's what i did. Fried the tortillas (corn) in oil just 3 seconds a side & put them to the side on a paper-towel covered plate. The oil leftover just covered the bottom of the frying pan. I added to that 1/2 cup flour & 1/4 cup chile ancho & cooked until it deepened just a bit (otherwise known as a roux) then I took a BIG cup (like a big gulp size) of water & poured it into the roux, all the time stirring (to make sure I had no lumps). I cooked that down about 5 minutes, then took the tortillas & dipped them into the "gravy", coating them on both sides. Then i tool the coated tortilla & lay it in my baking pan (obling cake pan is what i used) & sprinkled cheese & onion down the center & rolled the tortilla up using a fork to twist it (cuz it was still hot). When i filled up the pan, I poured the rest of the gravy on top, then sprinkled cheese on top until they were satisfactorily covered. I put them in the oven @ 350 degrees F until the cheese on top melted into a pretty gooey mess. AND i served with MY spanish Rice (a recipe for another time perhaps) & some refried beans to which i had added chopped up Jalapenos & a little cheese. The whole thing ended up Muy Bueno!!! (if i do say so myself) & i have a couple left over to give to my mom tomorrow to see what SHE thinks of them. Cuz, truthfully, she's the test. This is her recipe that she learned from a girl when she was 12 years old on a street corner in Mexico. 'Fraid you can't get much more authentic than that ;) (altho, one time she made the "gravy" accidentally with red pepper powder instead of Chile ancho. can you say HOT!HOT!HOT!)