Enchiladas

This is my favorite recipe for enchiladas - you can increase or decrease
the cheese, omit whatever you like, but the sauce is the secret. A lot of
work, but I think you'll like the results.

12 6 inch corn tortillas
oil, for frying

Sauce
1 quart beef broth
6 tablespoons chili powder
1/4 teaspoon garlic, minced
1 teaspoon cumin
2 tablespoons cornstarch, in 4 Tablespoons water

Filling
1 medium onion
1 clove garlic, chopped
2 pounds lean ground beef
1 4 oz. can ripe olives, chopped
1/2 cup sauce
3 cups cheddar cheese, grated
3 cups Monterey jack cheese, grated
6 green onion, sliced

Topping
1 cup cheddar cheese, grated
1 cup Monterey jack cheese, grated
remainder of sauce
12 small ripe pitted olives, sliced

Bring ingredients for sauce (except for corn starch) to a boil. Add corn
starch: boil 1 minute. Saute onion and garlic in oil until golden, add
meat and brown thoroughly. Add remaining ingredients and heat through. Fry
tortillas quickly in hot oil, drain on paper towels, and keep warm in
casserole dish. Dip tortillas in heated sauce. Put filling across each
one, roll tightly, and place side by side in baking pan. Sprinkle with
cheese, sliced ripe olives and sliced green onions (as desired). Heat in
350 degree oven 10 minutes or until cheese is melted. Spoon remaining
sauce overall, and serve.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/