Enchiladas

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• 4 (1 pound) cans tomato sauce
• Chili pepper to taste (Lots!)
• 3 pounds lean ground beef
• 2 medium onions, chopped
• 3 pounds Colby cheese, grated
• 4 packages of flour tortilla shells
• Vegetable oil for frying the tortillas
• 1 head lettuce, shredded

METHOD

Put tomato sauce in large pot to simmer. Add enough chili powder to turn the sauce into a rich brown color, tasting as you go for desired degree of spiciness. Hold some in reserve, for final tasting.

While sauce simmers, brown and drain ground beef and set aside to cool.

Add chopped onion and 1/2 to 3/4 of the cheese to ground beef and mix well.

Ladle sauce as needed onto a large plate (a pie tin serves equally as well). Quickly fry tortillas in oil and drag them through the sauce.

Fill each tortilla with meat mixture and lettuce, and roll up. Place filled tortillas, single layered in a baking pan (you'll need 3 baking pans minimum, believe me!)

After each pan is filled to heavenly capacity, test sauce for spiciness. If not hot enough, add more now. Pour reserved sauce over each pan and sprinkle with remaining cheese.

Place each pan in a warm oven until ready to serve.

Servings: 10

Recipe from www.inmamaskitchen.com

Contributor: David Adams for Cathy Garcia

more mexican recipes    mexican food and cooking

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