Enchiladas Texas Style

15 Corn Tortillas

You can use grated cheddar Cheese or use ground meat seasoned with Watkins Cumin, salt and Watkins Black Pepper, Watkins Garlic Flakes or Granules, Watkins Minced Green Onions to taste. Take tortillas one at a time and dip into hot Watkins Original Grapeseed Oil for just a second (just long enough to soften tortilla) place in pan that you are making Enchiladas in. Put your filling on the tortilla at one side and roll. You only need about 1 to 2 tablespoonfuls of filling for each enchilada. Repeat until you are finished with all of the tortillas. You can make into several different pans to make just enough for your family meal, as they freeze very well. On top of enchilada, sprinkle grated cheddar cheese to your liking. If you have any meat left over also sprinkle that on top. Some people like to add chopped onions and olives also.

Sauce for the Enchilada:
1/2 Cup Flour
1/3 Cup Shortening
5 1/3 Tbsp. Watkins Chili Powder
2-6 oz. Cans Tomato Paste
5 1/3 Cups Water
2 teas. Salt
1 teas. Watkins Cumin
Watkins Garlic Flakes or Granules to taste

Take your flour and shortening and place in a large pot. Mix until blended, then add the rest of the dry ingredients alternating with water. Heat until thickened and pour over Enchiladas.  Bake Enchiladas until mixture starts to bubble

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