We usually have one night a week where dinner is a no meat night. One of may favorites is pinto beans, rice and cornbread, but tonight I'm making Tex-Mex Cheese Enchiladas. I'm cooking on a pretty tight budget so I've been thinking of doing no meat night twice a week instead of just once and I could use some more ideas. What is your favorite no meat meal? Cheese Enchiladas 1-26count- pkg. corn tortillas Heat each corn tortilla by dipping it in hot oil or about 10 - 15 seconds per side and stack them on a small plate until all are heated. Cover with foil to keep warm. 2 pound package Walmart Mexican blend grated cheese 4 Cups of Red Sauce MAKE THE RED SAUCE: 4 Tablespoons of lard or bacon drippings 6 Tablespoons flour 4 cups water 5 chicken bullion cubes 1 tsp. ground cumin 2 Tablespoons chili powder 1 teaspoon garlic powder 1/4-cup tomato sauce dash of Cayenne Pepper Melt the fat in a large saucepan over low heat. Add the flour and cook and stir until the flour is lightly browned. Add the water and stir with a wire whisk until smooth. Add the bullion, chili powder and cumin and tomato sauce, cook until smooth and bubbly. Cover and simmer on lowest heat, about 10 or 15 minutes I let it cook while I put the rice together. Gravy should be very thin, if not add a little water to thin it out. To Roll Enchiladas Pour 1/2 of the red sauce into the pan that your going to put the enchiladas in. Place a small hand-full of cheese in the middle and fold over and roll. Place the enchiladas in the pan in the red sauce. When the pan is full spoon the rest of the red sauce over the enchiladas, sprinkle with cheese and cover with foil. To serve place your enchiladas on a plate and heat in the microwave until very hot, serve with refried bean and Spanish rice.