Title: Tex-Mex Enchiladas
Categories: Mexican, Main dish
Yield: 1 Servings

Sauce
1 Clove garlic, minced
3 tb Bacon fat
5 tb Gebhardt's Chili powder
3 tb Flour
1 ts Salt
4 c Water or beef broth
1 lb Ground beef, cooked and
Seasoned with
1 ts Cumin
Filling
6 oz Cheddar cheese
6 oz Swiss cheese
1 Onion, peeled and quartered
8 Corn tortilla
Oil

Saute garlic in bacon fat. Lower heat and and stir in chili powder watching
carefully because it burns easily. Add the flour, salt and 1/2 cup broth
or water stirring constantly for 2-3 minutes. Slowly add the rest of the
broth stirring and cooking til thickened. Add cooked and seasoned ground
beef. To assemble the enchiladas: shred both cheeses and combine. Finely
chop onion and add to cheese reserving 2-3 tbs for garnish. Heat about 1/2"
oil in a skillet large enough to hold a tortilla. Pass the tortillas
through, one at a time through the hot oil to soften and seal. Do not fry
crisp. Blot between paper towel to remove oil. Dip each tortilla in the
heated sauce and fill with the cheese and onion. Roll up and place seam
side down in a baking dish. Repeat with the rest of the tortillas. Cover
with foil and bake at 350 for 10 minutes. Remove enchiladas and increase
oven temp to 475. Remove foil and spoon about 1 1/2 cups sauce over the
enchiladas, top with the reserved cheese and return to the oven uncovered
for about 5 minutes or until the cheese is melted. Serve the enchiladas
topped with the reserved onion and pass additional sauce separately. From:
Sally Hilfiger
Date: 06 May 94
Posted to MM-Recipes Digest V3 #196

Date: Sat, 13 Jul 1996 11:26:54 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)