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Ingredients:
***Chili-cheese Sauce***
1 1/2 pound lean ground
beef
1/2 cup chopped onions
2 teaspoons garlic powder
1/2
teaspoon salt
1/2 teaspoon nlack pepper
8 cups beef broth
2 cans
(14 1/2 ounce) cans whole canned tomatoes
3 tablespoons chili
powder
1 tablespoon paprika -- plus
1 1/2 teaspoon paprika
1
tablespoon ground cumin
1/3 cup cornstarch
1/3 cup
water
***for Enchiladas***
9 corn tortillas --
6-inch
vegetable oil -- enough to cover bottom of skillet
6 cups
shredded cheddar cheese
1 cup chipped onions
1 cup shredded American
cheese
Directions:
To make
sauce, brown ground beef in a large saucepan or Dutch oven along with the
onions, garlic powder, salt and pepper. Drain meat on paper towels. Return
meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
Mix well, breaking up tomatoes with a spoon. Bring to a boil. Reduce heat
and simmer uncovered for one hour.
In a small bowl, mix cornstarch
and water until cornstarch is completely dissolved. Gradually add the
cornstarch mixture to the chili sauce, stirring constantly. Continue
cooking sauce for about 5 more minutes. For enchiladas, heat oven to 350
F. Heat about 1/2-inch vegetable oil in a small skillet, until hot but not
smoking. Quickly fry each tortilla in hot oil to soften, about 2-4 seconds
on each side; drain on paper towels. In a large bowl, combine Cheddar
cheese and onions. Mix well. Spoon 1/3 cup cheese mixture down the center
of each warm tortilla. Roll up and place seam side down into two 11X7-inch
baking dishes. Top enchiladas with chili sauce.
Cover each dish
with foil. Bake for 10 minutes or until hot. Remove foil. Sprinkle with
american cheese and continue baking 2 minutes or until cheese
melts.
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