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Special Enchiladas

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Ingredients
For sauce
  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
For filling
  Ground beef 1⁄2 Pound
  Hard boiled eggs 3 , boiled
  Dry onions 2
  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)
  Flour tortillas 12
Directions

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.

Recipe Summary

Method: 
Baked
Ingredient: 
Beef
Servings: 
12

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