Enchiladas

Submitted by Kelly Jacobson

Make a medium white sauce by melting ¼ cup of butter in a sauce pan. Add a ¼ cup of flour and blend until mixed together and blended. Add a cup to a cup and ½ of milk while still on heat. Blend well with a wire whisk until it starts to thicken. Add 1 can of enchilada sauce and 2 cans of tomato sauce to the white sauce. Add chili powder to taste and a little cumin. Add a little water if sauce is too thick.
Brown 2 lbs of hamburger, with and onion and garlic. (you can use shredded chicken or port also)
Grate cheddar cheese and Jack cheese and blend together or buy a packet of Mexican Mix shredded cheese.
Use corn tortillas and cook them in hot oil and drain on paper towels. Don’t cook too long and make them hard. They should still be soft enough to roll up.
To assemble…
Put a small amount of sauce on the bottom of your baking dish. Take a tortilla and spoon burger, sauce and cheese into the middle and roll up. Place in baking dish seam side down. When you have filled your pan with enchiladas pour sauce of the top and sprinkle additional cheese over the top. Bake at 350 degrees for about 30 to 45 minutes covered with aluminum foil.