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Tex-mex Enchiladas

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      Title: TEX-MEX ENCHILADAS
 Categories: Mexican, Main dish
      Yield: 1 Servings
 
           Sauce
      1    Clove garlic, minced
      3 tb Bacon fat
      5 tb Gebhardt's Chili powder
      3 tb Flour
      1 ts Salt
      4 c  Water or beef broth
      1 lb Ground beef, cooked and
           Seasoned with
      1 ts Cumin
           Filling
      6 oz Cheddar cheese
      6 oz Swiss cheese
      1    Onion, peeled and quartered
      8    Corn tortilla
           Oil
 
  Saute garlic in bacon fat. Lower heat and and stir in chili powder
  watching carefully because it burns easily. Add the flour, salt and
  1/2 cup broth or water stirring constantly for 2-3 minutes. Slowly
  add the rest of the broth stirring and cooking til thickened. Add
  cooked and seasoned ground beef. To assemble the enchiladas: shred
  both cheeses and combine. Finely chop onion and add to cheese
  reserving 2-3 tbs for garnish. Heat about 1/2" oil in a skillet large
  enough to hold a tortilla. Pass the tortillas through, one at a time
  through the hot oil to soften and seal. Do not fry crisp. Blot
  between paper towel to remove oil. Dip each tortilla in the heated
  sauce and fill with the cheese and onion. Roll up and place seam side
  down in a baking dish. Repeat with the rest of the tortillas. Cover
  with foil and bake at 350 for 10 minutes. Remove enchiladas and
  increase oven temp to 475. Remove foil and spoon about 1 1/2 cups
  sauce over the enchiladas, top with the reserved cheese and return to
  the oven uncovered for about 5 minutes or until the cheese is melted.
  Serve the enchiladas topped with the reserved onion and pass
  additional sauce separately. From: Sally Hilfiger
                  Date: 06 May 94
 
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