Granny's
Arizona Enchiladas
3 cups beef prepared in the dried style of Carne Seca Lynn's
Dried Beef B116
1/2 medium onion, minced
8 thin 8- to 10-inch flour tortillas
3 cups Chile Colorado, warmed Lynn's Chili Colorado TMS15
3 ounces Monterey jack cheese, grated
3 ounces mild Cheddar cheese, grated
Preheat oven to 350 degrees F. Grease a baking dish.
In a bowl, combine the beef with the onion. With tongs, dip a tortilla in
the chile sauce to lightly coat it. Lay the tortilla on a plate, sprinkle about
6 tablespoons of the beef mixture down the center of it, and roll it up snugly.
Transfer the enchilada to the baking dish. Repeat with the remaining tortillas
and filling. Top the enchiladas with the remaining chili sauce and sprinkle the
cheese over the sauce. Bake for 20 to 25 minutes, until the enchiladas are
heated through and the sauce and cheese are bubbly.
With a large spatula, serve 2 enchiladas per person
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