16 tortillas
Hot shortening
Enchilada sauce and filling
2 c. shredded cheddar cheese

Cook tortillas until just limp. Spoon small amount of sauce over one side of tortilla, fill with large spoonful of filling, roll and place with flap down in baking dish. Pour remaining sauce over. Sprinkle with cheese and bake at 350 degrees for 15 to 20 minutes. Serves 8.

Enchilada Sauce: Combine 1 1/2 tsp. onion powder, 1 tsp. garlic powder, 4 to 6 tbsp. chili powder, 1 tsp. oregano, 1 tsp. cumin, 1 tsp. salt, and 3 c. tomato puree. Cover and simmer for 30 minutes, stirring frequently.

ENCHILADA FILLING:

1 1/2 lb. ground beef
1 tsp. garlic powder
1 med. onion, minced
1/4 to 1/2 tomato puree
2 to 3 tbsp. chili powder
3/4 tsp. salt
2 1/2 c. water

Cook beef, garlic and onion and drain. Add tomato puree, chili powder, salt, and water. Cook until water is almost gone. Adjust the amount of chili powder according to how hot you like your Mexican food.