INGREDIENTS

INSTRUCTIONS

Trim and discard most of fat from beef, the place in 5 to 6 qt. pan with
water.  Cover and cood over med. heat for 30 min. Uncover and cook, turning
as needed, until liquid evaporates and meat is well browned.
In a bowl, combine vinegar, broth, chili powder and 1 tsp. of cumin; pour
over meat.  Continue cooking over med. heat until meat is very tender and
apart easily. Let meat cool; shred and mix with pan juices.
In lge. fry pan, combine 2 tbs. oil, onion, chiles, and remaining 1/2 tsp.
cumin.  Cook over med heat, stirring occasionally, until onion is soft.
Stir in flour; then blend in 1 cup of the sour cream an stir until
simmering.  Remove from heat and blend in 1 cup of the cheese. Season to
taste with salt. Set aside.
In wide frying pan, heat 1/2" oil over med. heat. When oil is hot, add 1
tortilla at a time and cook, turning once, just until limp (10 seconds
max.) Drain on paper towels and keep warm. Spoon 1/3 cup sour cream sauce
and 1/4 cup shredded beef down center of each tortilla; roll to enclose.
Set enchiladas, seam side down, in a 10 x 15 inch baking pan. Stop here if
preparing for next day. Cover with plastic wrap and refrigerate.
Bake uncovered in 375 F. oven until hot in center. Sprinkle with remaining
2 cups cheese evenly on top. Return to oven until cheese is melted.
Use wide spatula to serve.  Pass sour cream to spoon on individ. servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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