★★★★★ 1 vote
- 2 pkg
- enchilada seasoning pkg (frenches)
- 2 can(s)
- tomato paste (small)
- 2 can(s)
- water (use tomato paste can to measure)
- 1 jar(s)
- chili powder
- 4 pkg
- hamburger (4 lbs)
- 1 can(s)
- 1 pkg
- cheese (colby, brick or american)
- 3 pkg
- flour tortillas (fresh)
1Brown hamburger and drain. Add seasonings, tomato paste, water and peas. Simmer for 15 to 20 minutes. Grate cheese and mix in with meat mixture. [Let meat mixture cool before adding cheese.]
2To make chili sauce mixture - Mix chili powder and flour, add water, as for gravy. Use 1/2 of large jar of chili powder at a time. Makes enough for a regular fry pan about full. (Consistency of gravy.) [You will need to make up another skillet full for the full three dozen tortillas.]Fry tortillas quickly in hot grease, on both sides. Do not get them too hard. Drain on paper towels. Kind of flip flop in hot grease.
3Fry tortillas quickly in hot grease, on both sides. Do not get them too hard. Drain on paper towels. Kind of flip flop in hot grease.
4After frying tortillas, put them in chili sauce, on both sides, set them on a tray - four or five at a time, spread out. Then fill with meat mixture in the center & roll up and put in foil lined 13 x 9" pan. When bottom of pan is full, put a sheet of foil on top of them and start another row. Heat in oven on low, 250 degrees for 20 minutes to heat through.