Recipe ingredients
- 1 tablespoon shortening
- 1 pound ground beef
- 3 tablespoons flour
- 1 8-oz. can tomato sauce
- Water
- 2 tablespoons chili powder
- Salt, to taste
- 3/4 teaspoon garlic powder
- 12 corn tortillas
- 1 pound cheese, longhorn, coarsely grated
- 1 large onion, chopped fine
Recipe method
- 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.
- Top with chopped onion. Bake at 350 degrees F until the cheese is melted. Serve immediately.
Other mexican recipes:
Enchiladas recipe
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