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Chili Gravy Beef Enchilidas

MyCookbook Recipe Database
MyCookbook Member: cmhayes1186
Recipe Category: Beef
Recipe Preparation Level: moderate
    Submitted by Carolyn Cloe (
    1 Tablespoon Shortening
    1 pound Ground beef -- , (ground round)
    3 Tablespoons Flour
    1 8-oz. can Tomato sauce
    2 Tablespoons Chili powder -- (Gebhardts is best)
    Salt -- to taste
    3/4 teaspoon Garlic powder
    12 Tortillas -- , corn
    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
    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 enchilidas 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 deg. F until the cheese is melted. Serve

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    NOTES : Serve with canned refried beans, guacamole, picante sauce,
    tortilla chips, spanish rice, steamed tortillas and butter.

    For faster preparation, you can layer mixture in a casserole, starting
    with a little meat sauce in the bottom of the casserole, a layer of torn
    (in quarters) tortillas, another meat layer, sprinke of cheese and
    onions, and repeat layers, ending up with a layer of meat sauce topped
    with cheese and onion on top. Then bake until casserole is hot and cheese
    is melted.

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