Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 Tbsp. Shortening
- 1 lb Grnd beef, round
- 3 Tbsp. Flour
- 1 can (8-ounce) Tomato sauce Water
- 2 Tbsp. Chili pwdr, -Gebhardts or possibly Mexene Salt, to taste
- 3/4 tsp Garlic pwdr
- 12 x Tortillas, corn
- 1 lb Cheese, longhorn, coarsely grated
- 1 lrg Onion, minced fine
Direcciones
- Heat shortening in heavy skillet. Add in the grnd meat and brown. Sprinkle meat with flour; fold in skillet. Add in tomato sauce and 1 c. water. Mix 1/2 c. water with the chili pwdr to create a smooth paste; add in to the meat mix. Add in salt to taste and garlic pwdr. Cook over medium heat, uncovered, till it is of gravy consistency. Cover and simmer over very low heat. Add in more water if the chili gravy becomes too thick.
- Dip tortillas one at a time in the warm chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, that will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.
- Place a good sprinkling of grated cheese and chopped onion and about a Tbsp. of the meat mix 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 warm chili gravy over all, and sprinkle generously with grated cheese, and top with minced onion. Bake at 350 deg. F till the cheese is melted. Serve immediately.
- NOTES : Serve with canned refried beans, guacamole, picante sauce, tortilla chips, spanish rice, steamed tortillas and butter. For faster preparation, you can layer mix 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 till casserole is warm and cheese is melted.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 8 servings | |
| Calories 398 | |
| Calories from Fat 270 | 68% |
| Total Fat 30.41g | 38% |
| Saturated Fat 16.31g | 65% |
| Trans Fat 0.54g | |
| Cholesterol 99mg | 33% |
| Sodium 411mg | 17% |
| Potassium 243mg | 7% |
| Total Carbs 5.85g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.15g | 1% |
| Protein 24.82g | 40% |
