1 (10 oz.) can enchilada sauce
1 (16 oz.) can whole tomatoes, undrained and finely chopped
Vegetable oil for frying
12 corn tortillas
3 c. Mexican Meat Mix
1 1/2 c. grated cheddar cheese
1 1/2 c. sour cream

Combine enchilada sauce and chopped tomatoes in a medium saucepan. Cook over medium heat until mixture boils. Reduce heat and simmer. Heat oil over medium heat in small skillet. Dip one tortilla at a time in hot oil for several seconds, then dip in hot enchilada sauce mixture. Set aside.

Heat Mexican Meat Mix in saucepan. Place about 1/4 cup meat mix in each tortilla. Sprinkle with 2 tablespoons grated cheese. Roll up and place close together in shallow baking dish, seam side down. Pour remaining sauce over enchiladas; sprinkle with cheese. Bake 15 minutes until bubbly. Spoon sour cream over enchiladas and serve hot.

MEXICAN MEAT MIX:

5 lbs. beef roast or combination beef and pork roast (you can halve this recipe accordingly and use ground beef)
3 tbsp. vegetable shortening
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green chili salsa
1/4 tsp. garlic powder
4 tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from roast

If using roast, bake tightly sealed in 200 degree oven for several hours (10-12) until roast is tender. Shred meat and set aside, reserving juices.

Melt shortening in large pan. Add onions, green chilies; saute 1 minute. Add green chili salsa, garlic, flour, salt and cumin. Cook 1 minute over medium heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes or until thick. Cool; put 3 cups mix each in 1- quart freezer containers. Seal and label.