Categories: Meats, Tex-mex, Usenet 
      Yield: 6 servings 
  
      2 lb Ground beef, 
           -extra-lean (as 
           -little fat as possible) 
      2 md Onions, chopped 
      4 T  Flour 
  2 1/2 c  Enchilada sauce 
           -(2 standard cans) 
      1 lb Cheddar cheese, 
           -sharp, grated 
  
  PREPARE SAUCE AND FILLING:  Brown ground beef and 1 chopped onion in a 
  large skillet. There should be enough fat in the beef to eliminate any need 
  for extra oil and also to saute the onions at the same time. While you are 
  browning the beef (it should be completely cooked with no pink or red color 
  left), be sure to break it up so that it is granular in texture, as opposed 
  to chunky, when completely browned. Onions should be limp and translucent 
  but not brown. 
   
  Add about 4 T  of flour and saute until flour is completely incorporated 
  into the meat mixture. Add the enchilada sauce. Heat over low heat. If the 
  mixture is too thick, add a little water.  The consistency should be that 
  of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes. 
   
  PREPARE ROLLED ENCHILADAS:  Rolled enchiladas are tougher to assemble, but 
  more authentic.  Have ready a large baking pan, we always use an oblong 
  Pyrex pan. One at a time, dip each tortilla in the enchilada sauce just 
  enough to coat and slightly soften. Lay the tortilla flat in the baking 
  pan, spoon about 3 T of the enchilada sauce in a line down the middle, top 
  with about 1 t chopped onion and about 3 T of grated cheese. 
   
  Roll the tortilla tightly into a cylinder with the seam on the bottom, and 
  position against the bottom edge of the baking pan.  Repeat until the pan 
  is full. This can get tricky (but it is possible) as the pan gets full. 
  Assembling the enchilada outside of the pan is usually a messy disaster. 
  Depending on the size of the pan and how tightly each enchilada is rolled, 
  you can get 8-12 enchiladas in a pan. This recipe should make about 16-24 
  enchiladas. 
   
  Spoon enchilada sauce over the assembled enchiladas to thinly cover. 
  Sprinkle generously with grated cheese. Bake at 425 degrees F. for 20 
  minutes. 
   
  PREPARE STACKED ENCHILADAS:  This is the New Mexico style.  It is much 
  easier to assemble. Have plates ready. One at a time, submerge each 
  tortilla in the enchilada sauce (which should be cooking on low heat during 
  this process) and cook until limp but not falling apart, this may take a 
  little practice to gauge the time. 
   
  Remove the tortilla from the sauce and place flat on a plate.  Spoon a 
  little sauce, including meat, over the tortilla, add about 1 T chopped 
  onion and about 4 T grated cheese. Repeat the process until you have a 
  stack of 3-4 tortillas on a plate, depending on the appetite of the person 
  who will eat them. Top the last tortilla with a generous amount of sauce 
  and cheese. Serve immediately. 
   
  The fundamental difference between these two styles is the method used to 
  cook the tortillas. In the rolled style, the sauce is cooked into the 
  tortilla through the baking process. In the stacked style, the tortilla is 
  cooked directly in the sauce. Only the appearance differs, the taste is the 
  same with either style. 
   
  NOTES: 
   
  *  Central Texas style Mexican enchiladas -- We cook beef enchiladas in two 
  ways, the traditional rolled enchilada and the easier-to-cook New Mexico 
  stacked style.  Both procedures are given.  Also, we used to cook the 
  enchilada sauce/chili from scratch but more recently began using a shortcut 
  with canned Old El Paso brand enchilada sauce, since it is not only faster 
  (20 minutes vs. 4+ hours) but also has a very authentic spice combination. 
  Yield: Serves 6-8. 
   
  *  I always use Old El Paso canned enchilada sauce, though it is possible 
  to make your own. 
   
  : Difficulty:  moderate. 
  : Time:  1 hour. 
  : Precision:  approximate measurement OK. 
   
  : Pamela McGarvey 
  : UCLA Comprehensive Epilepsy Program 
  : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 
   
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