Cheese Enchiladas with chili sauce, a most requested recipe

Chili Sauce,

1 1/2 pds ground beef, 1/2 cup chopped onions, 2 teas. garlic powder, 1 1/2 teas. salt, 1 teas pepper, 8 cups beef broth, I use swanson beef broth, 2 cans whole peeled tomatoes, 14 1/2 oz. 3 tablespoons chili powder, 1 tablespoon plus 1 1/2 teas paprika, 1 tablespoon ground cumin, 1/3 cup cornstarch, 1/3 cup water.

Enchiladas,

16 corn tortillas[ 6 inch] Veg. oil, 6 cups shredded cheddar cheese, 1 cup chopped onion, 1 cup [ 4 oz,] shredded american cheese.

In a large saucepan, brown ground beef with onions, garlic powder, salt, and pepper. Drain. Add broth tomatoes, chili powder, paprika, and cumin. Mix well, breaking up tomatoes with large spoon. Bring to a boil, Reduce heat and simmer uncovered 1 hour.

In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly, Continue cooking 5 mins.

For enchiladas, heat oven to 350

Heat about 1/2 inch oil in small skillet, until hot but not smoking.Quickly fry each tortilla in oil to soften, about 2 seconds, on each side. Drain on paper towels.

In lg. bowl, combine cheddar cheese and onion. Mix well spoon 1/2 cheese mix. down center of each torilla. Roll up and place seam side down in two 11 by 7 inch baking dishes. Top with chili sauce. Cover with foil.

Bake 10 mins till hot. Remove foil Sprinkle with American cheese. Continue baking 2 mins, or until cheese melts.

Now if you want to cut recipe in half, thats fine.

-- Irene texas (tkorsborn@cs.com), March 04, 2002