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| 1 x ca. 450 g | ground beef |
| 12 | Frozen tortillas |
| 1/3 Tasse | salad oil |
| 1 Dose | (10-oz) enchilada sauce |
| 1/4 Tasse | butter |
| 1/4 Tasse | flour |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | paprika |
| 2 Tasse | milk |
| 6 x ca. 30 g | Sharp American cheese; grated |
| 3 Tropfen | pepper sauce hot |
| 4 | tomatoes peeled, diced |
| 1/2 Tasse | onion finely chopped |
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Brown ground beef. Fry tortillas in hot salad oil, one at a time, just to soften. Heat enchilada sauce and dip tortillas in sauce. Melt butter in a saucepan and blend with flour, salt and paprika. Add milk. Cook and stir until mixture thickens and bubbles. Blend in cheese and hot pepper sauce. Spoon 1 or 2 Tablespoons of cheese sauce on each tortilla. Sprinkle with browned ground beef, 2 Tablespoons tomato and 2 teaspoons onion. Roll up and place seam side down in a greased 9x13 baking dish. Combine remaining cheese sauce with enchilada sauce and pour over enchiladas. Bake at 350° for 25 minutes. Yield: 12 enchiladas.
Ashley Allen Ingalls
(Mrs. George)
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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