Enchiladas

Published in: Mexican Recipes

1 tablespoons Shortening
1 pounds Ground beef
3 tablespoons Flour
1 can Tomato sauce 8oz
Water
2 tablespoons Chili powder
Salt -- to taste
3/4 teaspoons Garlic powder
12 Corn Tortillas
1 pounds Cheese -- longhorn 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.


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