Beef Enchiladas Supreme
|Lean hamburger||1 Pound|
|Spanish onions||2 , chopped|
|Garlic||1 Clove (5 gm), minced (large cloves)|
|Chili powder||1 Teaspoon|
|Mexican oregano||1 Teaspoon|
|Enchilada sauce||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Corn tortillas||1 Dozen|
|Canned ortega chilies||14 Ounce, cut into 2" wide strips (optional, 2 Cans, 7 Oz. each)|
|Medium sharp cheddar cheese||1 Pound, grated|
|Canned sliced black olives||8 Ounce, drained (2 Cans, 4 Oz. each)|
|Canned pitted olives||8 Ounce (1 can)|
|Butter||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Canned las palmas red chili sauce||10 Ounce (1 can)|
|Water||3 1⁄2 Cup (56 tbs)|
|Ground oregano||1⁄2 Teaspoon|
|Chili powder||2 Teaspoon|
Brown the hamburger, onions, garlic & oregano.
Add chili powder, salt, enchilada sauce and water.
Cover and simmer for 1/2 hour.
Quickly fry 6 tortillas in small amt of oil until just soft; place each between paper towels.
Lay a tortilla on a large plate, sprinkle grated cheese down center, cover with sliced olives, a strip or two of ortega chili and 1/3 cup of meat mixture.
Roll up and place folded-side down in a greased 9" x 13" x 2" baking pan.
These can be used immediately or covered and refrigerated (without sauce) until ready to use.
Cover with heated sauce, whole black olives and remaining grated cheese.
Bake at 350 degrees for 15 to 20 minutes if enchiladas are warm (30 minutes if they have been refrigerated).
This is a good recipe to use up left-over turkey.
Chop up turkey and moisten with small amount of sauce and use in place of meat mixture.
Sauce Directions: Make a paste out of the oregano, thyme, chili powder and a little water; set aside.
Melt the butter in a large heavy pan; add flour and cook about 3 minutes - do not brown.
Add chili sauce, water and spice paste.
Cook over medium low heat until thickened, stirring constantly.
Simmer on low for 1/2 hour, uncovered.
Garlic salt may be added to taste.