- 2 tablespoons shortening
- 2 tablespoons flour
- 2 tablespoons chili powder
- 3 cups warm water *
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 pound ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups grated longhorn or Cheddar cheese
- 1 cup finely chopped onion
- 12 corn tortillas
- 2 tablespoons vegetable oil
* Or use 2 cups warm water plus 1 (8-ounce) can tomato sauce.
- Chili Gravy: Place shortening in skillet over medium heat.
- When shortening melts, use a whisk to stir in flour.
- Add chili powder, water (or water and tomato sauce). Allow liquid to simmer,
- Add salt and pepper to taste. Cook until thickened, about 15 to 20 minutes. Set
- Filling: Place ground beef in small skillet and cook over medium heat until meat
is browned. Season with salt and pepper. Drain well and set aside.
- For Assembly: Heat oven to 350 degrees F. Lightly coat a 13 x 9-inch glass baking
dish with nonstick cooking spray.
- Place vegetable oil in small skillet over medium heat. Dip tortilla in hot oil
until softened, about 15 seconds.
- Allow excess grease to drain back into skillet.
- Dip tortilla into chili gravy and place the tortilla in the pan.
- Add 1 to 2 tablespoons of Filling, 1 to 2 tablespoons cheese and 1 to 2 teaspoons
chopped onion down the middle of the tortilla.
- Roll tortilla to enclose filling and place seam side down in the pan.
- Continue filling and rolling to make 12 tortillas.
- Arrange tortillas to fit snugly in pan.
- Pour Chili Gravy over tortillas and sprinkle with remaining cheese and onion.
- Bake until bubbly, 15 to 20 minutes.
Cheese Enchiladas: Omit ground beef. Use cheese and onions as filling.