*  Exported from  MasterCook  *
                        Enchiladas South Texas Style
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Buffet Dishes                    Casseroles
                 Mexican                          Tex-Mex
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Submitted by Carolyn Cloe (c4@groupz.net)
    1      Tablespoon    Shortening
    1      pound         Ground beef -- , (ground round)
    3      Tablespoons   Flour
    1      8-oz. can     Tomato sauce
    2      Tablespoons   Chili powder -- (Gebhardts is best)
                         Salt -- to taste
      3/4  teaspoon      Garlic powder
   12                    Tortillas -- , corn
    1      pound         Cheese -- , longhorn -
                         coarsely grated
    1      large         Onion -- , chopped fine
 Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle
 meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix
 1/2 cup water with the chili powder to form a smooth paste; add to the
 meat mixture. Add salt to taste and garlic powder. Cook over medium heat,
 uncovered, until it is of gravy consistency. Cover and simmer over very
 low heat. Add more water if the chili gravy becomes too thick.
 Dip tortillas one at a time in the hot chili gravy with a wide metal
 spatula. The tortillas will become pliable almost immediately, which will
 make rolling the enchiladas easier. Soaking too long will cause the
 tortillas to fall apart.
 Place a good sprinkling of grated cheese and  minced onion and about a
 tablespoon of the meat mixture to one side of the center of the tortilla.
 Roll tortilla  tightly around the filling and place loose side down  in a
 glass casserole baking dish. For best results place the enchilidas in a
 row with sides touching.
 When all enchiladas have been formed, pour the remaining hot chili gravy
 over all, and sprinkle generously with grated cheese, and top with
 chopped onion. Bake at 350 deg. F until the cheese is melted. Serve
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 NOTES : Serve with canned refried beans, guacamole, picante sauce,
 tortilla chips, spanish rice, steamed tortillas and butter.
 For faster preparation, you can layer mixture in a casserole, starting
 with a little meat sauce in the bottom of the casserole, a layer of torn
 (in quarters) tortillas, another meat layer, sprinke of cheese and
 onions, and repeat layers, ending up with a layer of meat sauce topped
 with cheese and onion on top. Then bake until casserole is hot and cheese
 is melted.
 I have made these a lot and they are really good Tex-Mex style. I grew up
 near Victoria, Texas.