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Email to Master Chef Don F. Easley Jr.      


    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves 6

    List of Ingredients

    1 Tablespoon Shortening
    1 pound Ground beef
    3 Tablespoons Flour
    1 8-oz. can Tomato sauce
    2 Tablespoons Chili powder
    Salt, to taste
    3/4 teaspoon Garlic powder
    12 Corn Tortillas
    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 enchiladas 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 degrees. F until the cheese is melted. Serve immediately.




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