Fry garlic in the fat and remove the garlic. Brown the flour in the fat.
Add the chile sauce diluted with the water. Add the salt. Simmer.
To make enchiladas, drop red corn tortillas in a small amount of hot fat
until they are soft. Fill the tortillas with grated mild cheese or with
Monterey Jack cheese and chopped onions (2 to 3 tablespoons of cheese and
1/2 to 1 teaspoon of onion per tortilla). Roll the filled tortillas and
place in a baking dish. Pour enchilada sauce over tortillas. Put grated
cheese and onions on top. Bake in hot oven (350° to 400° for 5
to 10 minutes.)