INGREDIENTS

INSTRUCTIONS

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 enchilidas 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 deg. F until the cheese is melted. Serve immediately.
Typed by Carolyn Cloe
NOTES : Serve with canned refried beans, guacamole, picante sauce, tortilla
chips, spanish rice, steamed tortillas and butter. For faster preparation,
you can layer mixture in a casserole, starting with a little meat sauce in
the bottom of the casserole, a layer of torn (in quarters) tortillas,
another meat layer, sprinke of cheese and onions, and repeat layers, ending
up with a layer of meat sauce topped with cheese and onion on top. Then
bake until casserole is hot and cheese is melted.
Posted to MC-Recipe Digest V1 #515 by C4 <c4@groupz.net> on Mar 14, 1997

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