20 corn tortillas
1 1/2 lb. ground beef
10 oz. pkg. grated cheese
small chopped onion
salt and pepper to taste
1 (19 oz.) can of chili
Cook the ground meat and drain. Season ground meat
while cooking. Either use tomato sauce for mild enchiladas or
1/2 tomato sauce and 1/2 Picante sauce for spicier enchiladas.
In hot skillet with 1/2 teaspoon shortening, place one tortilla
and heat 15 seconds or until soft and turn over and cook 10 to
15 seconds more. Take out and place in 11 x 18-inch pan.
Place a teaspoon of sauce on tortilla, take a small amount of
meat in one side of tortilla. Sprinkle onion and cheese on top
and roll tortilla. Repeat process until the desired amount of
enchiladas are made. Place rolled enchiladas next to each
other in pan. Heat chili and cover top of enchiladas. Sprin-
kle cheese on top of chili. Place pan in heated 400 degrees oven for
7 to 10 minutes.
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