CORN TORTILLAS:

1 c. sifted flour
1/2 c. cornmeal (yellow)
1 1/2 c. cold water
1 egg
3/4 tsp. salt

Mix all ingredients well. Heat greased griddle to 350 degrees. When hot, spoon batter onto griddle; use spoon to distribute batter thinly and round. Flip over momentarily, then remove. Grease griddle between tortilla cooking using butter. Makes 8-10 medium tortillas (6-8 inches in diameter).

ENCHILADA FILLING:

2 lbs. ground beef, browned and drained
1 lb. American cheese, shredded
1 sm. onion, diced
1 (11 oz.) can enchilada sauce (mild or medium)
1 (7-8 oz.) can no-bean chili