Enchiladas
15 Corn Tortillas
Grated Cheddar Cheese or Ground Meat seasoned with any or all of the following to taste:
Watkins Cumin
Salt
Watkins Black Pepper
Watkins Garlic Flakes or Granules
Watkins Minced Green Onions
Take tortillas one at a time and dip into hot Watkins
Original Grapeseed Oil for just a second (just long enough to soften tortilla)
place in pan that you are making Enchiladas in and put your filling on the tortilla at one
side and roll. You only need about 1 to 2 tablespoons of filling for each enchilada.
Repeat until you are finished with all of the tortillas. You can make into several
different pans to make just enough for your family meal as they freeze very well.
On top of sprinkle grated cheddar cheese to you liking.
If you have any meat left over also sprinkle that on top. Some people like to add chopped
onions also.
Sauce for the Enchilada
1/2 Cup Flour
1/3 Cup Shortening
5 and 1/3 Tbsp. Watkins Chili Powder
2 - 6 oz. Cans Tomato Paste
5 and 1/3 Cups Water
2 teas. Salt
1 teas. Watkins Cumin
Watkins Garlic Flakes or Granules to
taste
Take your flour and shortening and place in a large pot.
Mix until blended, then add the rest of the dry ingredents alternating with water. Heat
until thickened and pour over Enchiladas. Bake Enchiladas until mixture starts to bubble.
You can make these and keep in the freezer. When company
is coming you can have the main course of dinner made. Serve with Pinto Beans, Spanish
rice and Salad. All of this can be made ahead so you can enjoy your company.
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