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New Mexico Stacked Enchiladas

12 thin corn tortillas
1-1/2 lbs. ground beef
1/4 large onion chopped
1/2 cup red chile powder
2 Tbsp. flour
1 large tomato diced
shredded lettuce and shredded cheese

Over medium heat, brown meat with onion, salt and pepper. Remove meat, leaving drippings. Mix chili powder and flour in drippings, making a paste mixture. Cook mixture, adding 3 cups of water, stirring constantly. Simmer until it begins to thicken. Reduce to low heat. Place tortillas in sauce until soft. Remove tortilla and place on plate. Add 2 tablespoons of meat and shredded cheese, then top with another tortilla. Repeat until desired stack height achieved. Top stack with additional sauce, lettuce, tomatoes, and cheese.

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