Recipe Archives->Mexican->Enchiladas 21

Enchiladas
                                                                                
1 tablespoon shortening
1 pound ground beef
3 tablespoons flour
8 oz can tomato sauce
Water
2 tablespoons chili powder
Salt, to taste
3/4 teaspoon garlic powder
12 corn tortillas
1 pound longhorn cheese, coarsely grated
1 large onion, chopped fine

Melt shortening in heavy skillet. Add the ground meat and brown.
Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1
cup water.  Mix 1/2 cup water with the chili powder to form a smooth
paste; add to the meat mixture. Add salt to taste and garlic powder.
Cook over medium heat, uncovered, until it is of gravy consistency.
Cover and simmer over very low heat. Add more water if the chili
gravy becomes too thick.  Dip tortillas one at a time in the hot
chili gravy with a wide metal spatula.  The tortillas will become
pliable almost immediately, which will make rolling the enchiladas
easier. Soaking too long will cause the tortillas to fall apart.

Place a good sprinkling of grated cheese and minced onion and about
a tablespoon of the meat mixture to one side of the center of the
tortilla. Roll tortilla tightly around the filling and place loose
side down in a glass casserole baking dish. For best results place
the enchiladas in a row with sides touching.

When all enchiladas have been formed, pour the remaining hot chili
gravy over all, and sprinkle generously with grated cheese, and top
with chopped onion.   Bake at 350 degrees. F until the cheese is
melted. Serve immediately.

Printable version: enchiladas21.txt.