ENCHILADAS: To make sauce, melt shortening in skillet. Add flour; mix
Stir in chili powder and water. Bring to boil, cooking and stirring until
thickened. (Should be thick enough for dipping corn tortillas.)
FILLING: Cook ground beef until brown. Add diced onion, avocado and salt;
Dip corn tortillas in sauce. Fill with meat mixture and lots of cheese.
Roll and serve piping hot.