Recipe Box

Fadely's Finger Lickin' Fixin's

                     By: Linda Fadely

                Floyds' Market
                        Sedan, Kansas

Tasty Enchiladas

2 lb.. ground chuck                              4 tbs. oleo
1 med. onion, diced                               4 tbs. flour*
2 cans mild or green enchilada sauce    1 tsp. salt
2-8 oz. can tomato sauce                       2 cups milk**
1 pkg. large flour tortillas                    1/2 lb. block of processed cheese cubed
 

In a large skillet of dutch oven, brown ground chuck and diced onion.  Drain off all grease.***
Return to pan and add the enchilada sauce and tomato sauce.  Mix thoroughly.  Set aside.
Fill lower half of double boiler 1/3 full and heat over medium high fire.
Place top half of double boiler over lower half and add butter
After the butter melts, add the flour and salt; stir to form a paste.
Gradually pour in the milk.  As the white sauce starts to thicken, add the cubed cheese.
Stir constantly until cheese is melted and sauce is thick.
(A sauce pan can be used in place of a double boiler; keep heat at medium heat.)

Spoon a shallow layer of meat sauce in the bottom of a 9"x13" pan.  This prevents sticking.
Put an enchilada in the pan; add a spoonful of meat and sauce.  Roll up.
Repeat for all tortilla shells and place side by side.
When the pan is full, mix the remainder of the cheese and meat sauce.
Pour over the top.  Bake at 350 degrees until done.  (30 minutes)

*Never sift small amounts of flour (unless the recipe calls for it) or it will never thicken properly.
**Use 1% or 2% milk for lower fat content.
***Gently rinsing the ground chuck with warm water after draining removes additional grease.
(2 enchiladas yields 2 bread, 1 milk, 2 meat)
HELPFUL HINT:  Drain grease into a colander and mixing bowl,
not down the sink. this will help keep the sink clog free.