Wednesday, August 25, 2010



1 lb. hamburger

12 corn tortillas

1/2 t. salt

1 t. cuminos

1/2 t. garlic powder

1/2 c. chili powder

1/4 c. flour

1 c. lukewarm water

1 8oz. can tomato sauce

3 1/2 c. water

3/4 to 1 lb. grated cheddar cheese

1 med. onion, chopped fine

Salt meat and brown in cast iron pot. Add cuminos and garlic to meat. Mix chili powder and flour together and add lukewarm water. Add this to meat mixture, mixing real good. Add tomato sauce to meat and 3 1/2 c. water to cover meat. Simmer 25 minutes. Cool. Heat oil real hot in small skillet (cast iron). Turn off heat. Dip tortilla in for a few seconds in hot oil till it is limp. Dip in meat sauce. Fill with cheese and onions. Fill and place in dish. When all are rolled, cover enchiladas with remaining sauce, onions, and cheese. Keep warm until serving time. Enchiladas can be rolled in advance. Pour meat sauce and add onions and cheese shortly before serving and heat ten minutes in hot oven (350 degrees).

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