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Enchiladas South Texas Style
* Exported from MasterCook *
Enchiladas South Texas Style
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Buffet Dishes Casseroles
Mexican Tex-Mex
Amount Measure Ingredient -- Preparation Method
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Submitted by Carolyn Cloe (c4@groupz.net)
1 Tablespoon Shortening
1 pound Ground beef -- , (ground round)
3 Tablespoons Flour
1 8-oz. can Tomato sauce
Water
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
immediately.
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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.
I have made these a lot and they are really good Tex-Mex style. I grew up
near Victoria, Texas.
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