Clipped From The Belleville Telescope
CHEESE ENCHILADAS TORTILLAS: 2 teaspoons butter 1 cup all-purpose flour 1/2 cup yellow corn meal 1/2 teaspoon salt 12/3 cups milk 1 egg MEAT MIXTURE: 2 tablespoons butter 1/2 cup chopped onion 1 clove garlic, minced 1 pound ground chuck 2 cups water 1 teaspoon oregano 1/2 teaspoon salt 1/8 teaspoon cumin TOMATO SAUCE: 2 tablespoons butter 1/2 cup chopped onion 1 can (1 lb. 12 oz.) tomatoes 1 can (10 3/4 oz.) condensed tomato soup 1 can (8 oz.) tomato sauce 2 tablespoons chili powder 1 cinnamon stick 2 whole cloves 1 teaspoon salt 1 teaspoon sugar 1/4 cup butter ENCHILADAS: 2 cups shredded Cheddar cheese 1 cup chopped Spanish onion Black olives Parsley To prepare Tortillas: Melt butter in an 8- inch skillet. Combine flour, corn meal and salt in mixing bowl. Add milk, egg and melted'butter (set aside skillet); beat until smooth. Heat skillet over medium heat. For each tortilla pour 3, tablespoons batter in skillet; immediately rotate pan. Cook until light brown; turn and brown other side. Stack between sheets of waxed paper until ready to use. (Tortillas may be frozen.) Yield: 12. To prepare Meat Mixture: Melt butter in skillet; saute onion and garlic. Add meat; brown. Drain off excess fat. Add water, oregano, salt and cumin. Simmer until liquid is almost evaporated (abbut 3/4 hour). To prepare Tomato Sauce: Melt butter in skillet; saute onion. Add tomatoes, tomato soup, tomato sauce, chili powder, stick cinnamon, cloves and salt. Simmer, stirring occasionally, until reduced 1/3 (approx. 45 minutes). Strain; add sugar and butter. Stir until butter melts. Yield: approx. 3 cups. To make Enchiladas: Divide evenly among ^ the twelve tortillas meat, 1 cup chees%|and onion; roll. Place in buttered bakingt^Sh;, 13x9x2-inch; pour over tomato sauce. Bake in preheated 350 degree oven 15 minutes minutes or until heated through. Top with remaining remaining 1 cup cheese and bake until cheese is melted (5 minutes). Garnish with olives and parsley. 6 servings.