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Texas Enchiladas
Chili Gravy
2
2
2
2
1
1
1
T. shortening
T. flour
T. chili powder
C. warm water
(8−ounce) can tomato sauce
tsp. salt
/2 tsp. pepper
Place shortening in skillet over medium heat. When shortening melts, use a whisk
to stir in flour. Add chili powder, water and tomato sauce. Allow liquid to simmer,
stirring occasionally. Add salt and pepper to taste. Cook until thickened, about 15
to 20 minutes. Set sauce aside.
Filling
3
1
1
/4 lb. ground beef
/4 tsp. salt
/4 tsp. pepper
Place ground beef in small skillet and cook over medium heat until meat is
browned. Season with salt and pepper. Drain well and set aside.
For Assembly
4
1
1
2
C. grated longhorn or Cheddar cheese
C. finely chopped onion
2 corn tortillas
T. vegetable oil
Preheat oven to 350°F. Lightly coat a 13 x 9−inch glass baking dish with nonstick
cooking spray. Place vegetable oil in small skillet over medium heat. Dip tortilla in
hot oil until softened, about 15 seconds. Allow excess grease to drain back into
skillet. Dip tortilla in chili gravy and place the tortilla in the pan. Add 1 to 2
tablespoons of Filling, 1 to 2 tablespoons cheese and 1 to 2 teaspoons chopped
onion down the middle of the tortilla. Roll tortilla to enclose filling and place seam
side down in the pan. Continue filling and rolling to make 12 tortillas. Arrange
tortillas to fit snugly in pan. Pour Chili Gravy over tortillas and sprinkle with
remaining cheese and onion. Bake until bubbly, 15 to 20 minutes.
NOTE: For cheese enchiladas, omit ground beef. Use cheese and onions as filling.
Texas Enchiladas
88
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