Special Enchiladas Recipe
Ingredients
| Shortening | 1 Cup (16 tbs) (Sauce:) | |
| Flour | 2 Cup (16 tbs) (Sauce:) | |
| Tomato sauce | 8 Ounce (Sauce:) | |
| Garlic salt | 2 Tablespoon (Sauce:) | |
| Liquid from Olives and Onion Juice, from filling ingredients (or substitute onion powder) | ||
| 1/4 Lb. Grated Tillamook Cheese | ||
| Chili powder | 2 Ounce (Sauce:) | |
| Cumin salt | 3 Tablespoon (Sauce:) | |
| Cold water | 2 Quart (Sauce:) | |
| Ground beef | 1/2 Pound (Filling:) | |
| Eggs | 3 , boiled (Filling:) | |
| Onions | 2 (Filling:) | |
| Parmesan cheese | 3/4 Pound, grated (Filling:) | |
| Black olives | 1 Can (10oz), chopped (Filling:) | |
| Spanish olives | 1 Can (10oz) (Filling:) | |
| Flour tortillas | 12 (Filling:) | |
Directions
Sauce: Heat shortening in large pan.
Add flour, stirring.
Add 2 quarts cold water, stirring constantly till smooth.
Add tomato sauce, garlic salt, olive liquid, onion juice, cheese, chili powder, cumin and plenty of salt.
Filling: Brown ground beef.
Drain off grease and set aside.
In flat baking dish, grind hard-boiled eggs and onions (drain excess onion juice).
Add chopped olives and hamburger; mix well.
Thin some of the sauce with water and dip tortillas in sauce.
Place approximately 3 tbs of the filling on each tortilla; sprinkle with some grated cheese and Parmesan cheese.
Roll and place in baking dish.
Pour sauce over enchiladas.
Bake at 350 degrees approximately 20 to 25 minutes, or until bubbling.
Add flour, stirring.
Add 2 quarts cold water, stirring constantly till smooth.
Add tomato sauce, garlic salt, olive liquid, onion juice, cheese, chili powder, cumin and plenty of salt.
Filling: Brown ground beef.
Drain off grease and set aside.
In flat baking dish, grind hard-boiled eggs and onions (drain excess onion juice).
Add chopped olives and hamburger; mix well.
Thin some of the sauce with water and dip tortillas in sauce.
Place approximately 3 tbs of the filling on each tortilla; sprinkle with some grated cheese and Parmesan cheese.
Roll and place in baking dish.
Pour sauce over enchiladas.
Bake at 350 degrees approximately 20 to 25 minutes, or until bubbling.
Chef
