INGREDIENTS

INSTRUCTIONS

PREPARE SAUCE AND FILLING:  Brown ground beef and 1 chopped onion in a
large skillet. There should be enough fat in the beef to eliminate  any
need for extra oil and also to saute the onions at the same time.
While you are browning the beef (it should be completely cooked with
no pink or red color left), be sure to break it up so that it is
granular in texture, as opposed to chunky, when completely browned.
Onions should be limp and translucent but not brown.  Add about 4 T  of
flour and saute until flour is completely  incorporated into the meat
mixture. Add the enchilada sauce. Heat  over low heat. If the mixture
is too thick, add a little water. The  consistency should be that of a
thick gravy, but not soupy. Simmer  over low heat for 20-30 minutes.
PREPARE ROLLED ENCHILADAS:  Rolled enchiladas are tougher to  assemble,
but more authentic.  Have ready a large baking pan, we  always use an
oblong Pyrex pan. One at a time, dip each tortilla in  the enchilada
sauce just enough to coat and slightly soften. Lay the  tortilla flat
in the baking pan, spoon about 3 T of the enchilada  sauce in a line
down the middle, top with about 1 t chopped onion and  about 3 T of
grated cheese.  Roll the tortilla tightly into a cylinder with the seam
on the  bottom, and position against the bottom edge of the baking pan.
Repeat until the pan is full. This can get tricky (but it is  possible)
as the pan gets full. Assembling the enchilada outside of  the pan is
usually a messy disaster. Depending on the size of the pan  and how
tightly each enchilada is rolled, you can get 8-12 enchiladas  in a
pan. This recipe should make about 16-24 enchiladas.  Spoon enchilada
sauce over the assembled enchiladas to thinly cover.  Sprinkle
generously with grated cheese. Bake at 425 degrees F. for 20  minutes.
PREPARE STACKED ENCHILADAS:  This is the New Mexico style. It is much
easier to assemble. Have plates ready. One at a time, submerge each
tortilla in the enchilada sauce (which should be cooking on low heat
during this process) and cook until limp but not falling apart, this
may take a little practice to gauge the time.  Remove the tortilla from
the sauce and place flat on a plate. Spoon a  little sauce, including
meat, over the tortilla, add about 1 T chopped  onion and about 4 T
grated cheese. Repeat the process until you have a  stack of 3-4
tortillas on a plate, depending on the appetite of the  person who will
eat them. Top the last tortilla with a generous  amount of sauce and
cheese. Serve immediately.  The fundamental difference between these
two styles is the method  used to cook the tortillas. In the rolled
style, the sauce is cooked  into the tortilla through the baking
process. In the stacked style,  the tortilla is cooked directly in the
sauce. Only the appearance  differs, the taste is the same with either
style.  NOTES    Central Texas style Mexican enchiladas -- We cook beef
enchiladas  in two ways, the traditional rolled enchilada and the
easier-to-cook  New Mexico stacked style. Both procedures are given.
Also, we used to  cook the enchilada sauce/chili from scratch but more
recently began  using a shortcut with canned Old El Paso brand
enchilada sauce, since  it is not only faster (20 minutes vs. 4+ hours)
but also has a very  authentic spice combination. Yield: Serves 6-8.  
I always use Old El Paso canned enchilada sauce, though it is  possible
to make your own.  : Difficulty:  moderate.  : Time:  1 hour.  :
Precision:  approximate measurement OK.  : Pamela McGarvey  : UCLA
Comprehensive Epilepsy Program  :
{ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam  : Copyright (C) 1986
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 844
Calories From Fat: 564
Total Fat: 62.4g
Cholesterol: 192.8mg
Sodium: 673.4mg
Potassium: 551.8mg
Carbohydrates: 20.2g
Fiber: 1.5g
Sugar: 2.9g
Protein: 47.9g