Enchiladas

Tablespoon Shortening

pound Ground beef

Tablespoons Flour

8−oz. can Tomato sauce

Water

Tablespoons Chili powder

Salt, to taste

/4 teaspoon Garlic powder

2 Corn Tortillas

pound Cheese, longhorn − coarsely grated

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.

Enchiladas

Mexican Cooking