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
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 ½ 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, and top with chopped
onion. Bake at 350
degrees. F until the cheese is melted. Serve immediately.