Rodriguez Cheese Enchiladas

This is my Abuela's enchilada recipe. Her name is Esperanza Rodriguez. She taught my mom to make them, and my mom taught me. It is one of my very favorite meals. I still ask my mom to make it for me for my birthday meal.

2 tablespoons shortening
1/4 cup flour
2 tablespoons chili powder
8 ounces tomato sauce
2 cloves garlic, slightlly crushed
3 cups chicken broth (my mom uses water and a cube of chicken bouillon)
12 corn tortillas
12 ounches cheddar cheese, grated
1/2 a medium onion, finely chopped
1 tomato, sliced
1/4 head lettuce, shredded
Pam or other cooking spray

Melt 2 Tablespoons shortening in a skillet. Add flour; cook over medium heat until golden brown, stirring constantly. Remove from heat.
Add chili powder and mix until well blended.
Return to medium heat.
Add tomato sauce, garlic, and chicken stock.
Bring to a boil, stirring frequently.
Allow sauce to simmer covered while assembling the enchiladas.
Stir sauce occationally.

Soften each tortilla by spraying lightly with Pam and heating on a dry griddle or skillet.
Reserved 3/4 cup of grated cheese for topping.
Divide the remaining cheese into 12 portions.
Take a tortillas, place one portion of shredded cheese in the tortilla and roll up. Place the tortilla into baking dish seam side down.
Repeat previous two steps until all 12 enchiladas are in the pan.
Pour enough sauce over the enchiladas to moisten all the tortillas (you will have extra sauce - if you use it all here the enchiladas will be soggy)
Sprinkle the remaining cheese over the top.
Bake in a 375 degree oven for 10 minutes.
Garnish with onion, tomato, and lettuce.
Serve immediately after adding vegetables.
Serve extra sauce on the side.