Enchiladas

Ingredients:

2 Tbsp chopped onion

2 Tbsp fat or drippings

1 Tbsp flour

1 can tomatoes (1 lb. 4 oz)

1 clove garlic

1 Tbsp (or more) chili powder

1 tsp salt

Tabasco to taste

Filling:  Brown 1 pound ground beef, add 1 can kidney or pinto beans OR brown 1 pound ground beef and use with shredded cheese to fill OR boil chicken and use with shredded cheese to fill.

Directions:

Brown onion in hot fat, stir in flour.  Stir in rest of ingredients.  Simmer until thickened (1/2 hour or so).  

Fry tortilla in a little hot oil until its pliable.  Dip tortilla into the enchilada sauce.  Place in pan, put spoonful of filling onto it, roll up tortilla and place seam side down in pan.  Continue until all tortillas are used.  Pour remaining sauce over the enchiladas.  Top with shredded cheese (cheddar or mozzarella).  Bake in oven at 350 degrees til warmed through (1/2 hour). 

Note:  Mom says that she hasn’t used this recipe for her enchiladas in a long while.  She uses the Mexican chicken sauce recipe for her enchiladas.  She probably switches recipes around in this way a lot for the sheer joy of keeping her daughters guessing as to why their meals never come out quite as good as hers.