|Shortening||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Garlic salt||2 Tablespoon|
|Liquid from olives and onion juice/Onion powder||4 Tablespoon (From Filling Ingredients)|
|Tillamook cheese||1⁄4 Pound, grated|
|Chili powder||2 Ounce|
|Cumin salt||3 Tablespoon|
|Cold water||2 Quart|
|Ground beef||1⁄2 Pound|
|Hard boiled eggs||3 , boiled|
|Tillamook cheese/Dry parmesan cheese||3⁄4 Pound, grated|
|Canned chopped black olives||4 Ounce (1 Small Can)|
|Canned spanish olives||4 Ounce (1 Small Can)|
Sauce: Heat shortening in large pan.
Add flour, stirring.
Add 2 quarts cold water, stirring constantly till smooth.
Add tomato sauce, garlic salt, olive liquid, onion juice, cheese, chili powder, cumin and plenty of salt.
Filling: Brown ground beef.
Drain off grease and set aside.
In flat baking dish, grind hard-boiled eggs and onions (drain excess onion juice).
Add chopped olives and hamburger; mix well.
Thin some of the sauce with water and dip tortillas in sauce.
Place approximately 3 tbs of the filling on each tortilla; sprinkle with some grated cheese and Parmesan cheese.
Roll and place in baking dish.
Pour sauce over enchiladas.
Bake at 350 degrees approximately 20 to 25 minutes, or until bubbling.