---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Tex-mex, Usenet
       Yield: 6 servings
       2 lb Ground beef,
            -extra-lean (as
            -little fat as possible)
       2 md Onions, chopped
       4 tb Flour
   2 1/2 c  Enchilada sauce
            -(2 standard cans)
       1 lb Cheddar cheese,
            -sharp, grated
   PREPARE SAUCE AND FILLING:  Brown ground beef and 1
   chopped onion in a large skillet. There should be
   enough fat in the beef to eliminate any need for extra
   oil and also to saute the onions at the same time.
   While you are browning the beef (it should be
   completely cooked with no pink or red color left), be
   sure to break it up so that it is granular in texture,
   as opposed to chunky, when completely browned. Onions
   should be limp and translucent but not brown.
   Add about 4 T  of flour and saute until flour is
   completely incorporated into the meat mixture. Add the
   enchilada sauce. Heat over low heat. If the mixture is
   too thick, add a little water.  The consistency should
   be that of a thick gravy, but not soupy. Simmer over
   low heat for 20-30 minutes.
   PREPARE ROLLED ENCHILADAS:  Rolled enchiladas are
   tougher to assemble, but more authentic.  Have ready a
   large baking pan, we always use an oblong Pyrex pan.
   One at a time, dip each tortilla in the enchilada
   sauce just enough to coat and slightly soften. Lay the
   tortilla flat in the baking pan, spoon about 3 T of
   the enchilada sauce in a line down the middle, top
   with about 1 t chopped onion and about 3 T of grated
   Roll the tortilla tightly into a cylinder with the
   seam on the bottom, and position against the bottom
   edge of the baking pan.  Repeat until the pan is full.
   This can get tricky (but it is possible) as the pan
   gets full. Assembling the enchilada outside of the pan
   is usually a messy disaster. Depending on the size of
   the pan and how tightly each enchilada is rolled, you
   can get 8-12 enchiladas in a pan. This recipe should
   make about 16-24 enchiladas.
   Spoon enchilada sauce over the assembled enchiladas to
   thinly cover. Sprinkle generously with grated cheese.
   Bake at 425 degrees F. for 20 minutes.
   PREPARE STACKED ENCHILADAS:  This is the New Mexico
   style.  It is much easier to assemble. Have plates
   ready. One at a time, submerge each tortilla in the
   enchilada sauce (which should be cooking on low heat
   during this process) and cook until limp but not
   falling apart, this may take a little practice to
   gauge the time.
   Remove the tortilla from the sauce and place flat on a
   plate.  Spoon a little sauce, including meat, over the
   tortilla, add about 1 T chopped onion and about 4 T
   grated cheese. Repeat the process until you have a
   stack of 3-4 tortillas on a plate, depending on the
   appetite of the person who will eat them. Top the last
   tortilla with a generous amount of sauce and cheese.
   Serve immediately.
   The fundamental difference between these two styles is
   the method used to cook the tortillas. In the rolled
   style, the sauce is cooked into the tortilla through
   the baking process. In the stacked style, the tortilla
   is cooked directly in the sauce. Only the appearance
   differs, the taste is the same with either style.
   *  Central Texas style Mexican enchiladas -- We cook
   beef enchiladas in two ways, the traditional rolled
   enchilada and the easier-to-cook New Mexico stacked
   style.  Both procedures are given.  Also, we used to
   cook the enchilada sauce/chili from scratch but more
   recently began using a shortcut with canned Old El
   Paso brand enchilada sauce, since it is not only
   faster (20 minutes vs. 4+ hours) but also has a very
   authentic spice combination. Yield: Serves 6-8.
   *  I always use Old El Paso canned enchilada sauce,
   though it is possible to make your own.
   : Difficulty:  moderate.
   : Time:  1 hour.
   : Precision:  approximate measurement OK.
   : Pamela McGarvey
   : UCLA Comprehensive Epilepsy Program
   : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
   : Copyright (C) 1986 USENET Community Trust