In a medium-sized pot combine vegetable oil and flour. Stir and cook for about 1 minute, or until this begins to become fragrant like pie crust.
Add salt, chili powder, and paprika, and stir to combine. Add one-quarter of the water. When the sauce becomes thick, add the next quarter of water, and repeat until the sauce is complete.
Preheat oven to 350 degrees. Heat the corn tortillas in either the microwave or a small skillet with a little vegetable oil. Microwave: Sprinkle a little water on the tortillas and wrap them in a clean dishtowel.
Assembly: Spread a thin layer of sauce over the bottom of a baking dish. Place 11/2 tablespoons of cheese in the middle of each corn tortilla and roll-up. Move the rolled tortilla into the baking dish. Fill the dish with your enchiladas and then top with the sauce. Add any cheese that is left over.
Heat in the oven for about 15 minutes or until the cheese melts. Remove from the oven. Some people like to add some chopped white onion on top.
Any left over sauce can be stored in a container for 7 days in the refrigerator.