Enchiladas

This recipe is one that is very similar to the enchiladas Big Chubb's Mom makes. I figured it would be easy enough since we had Velveeta and I accidentally bought corn tortillas instead of flour.

2-8 ounce cans tomato sauce
1/2 c. shortening
1/2 cup flour
2 c. water
2-3 tsp. chili powder
1 Tbsp. vinegar
Salt
1 1/2 lb. ground beef
2 lg. onions, chopped
1 1/2 tsp. chili powder
1/4 tsp. allspice
1/2 lb. American cheese
1 pkg. corn tortillas

Mix tomato sauce, shortening, and flour together in a saucepan; slowly add water. Make a paste of the chili powder with a little water; add to sauce. Add vinegar, allspice, and 1/2 teaspoon salt. Simmer for 1 hour or longer. Sauce will thicken. Fry beef until almost done; add onions. Add chili powder, 1/2 tsp. salt, and a pinch of allspice. Grate 1/4 pound of cheese into meat and cook until melted. Dip each tortilla in the warm sauce. Place large spoonful of meat in center. Roll tortilla and fasten with toothpick. Place in greased baking dish. Pour any remaining sauce over rolled tortillas. Sprinkle remaining grated cheese over all. Heat in the oven for 30 minutes at 350 degrees. Makes 6-8 servings.

Well, Big Chubb was thoroughly reminded of growing up when we ate these. I very much prefer the good old black bean enchiladas we usually have. They had a much better taste, in my opinion. The Chubb kids agreed with me.