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| 1 1/2 x ca. 450 g | ground beef |
| 2 Esslöffel | shortening |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Teelöffel | oregano |
| 1 Esslöffel | Chili powder; to 2 tb. |
| 1/4 Teelöffel | sauce hot |
| 1 | cloves garlic minced |
| 1 Tasse | Onion; chopped, divided |
| 16 x ca. 30 g | Tomatoes; (1 can) |
| 16 x ca. 30 g | Tomato sauce; (2 cans) |
| 12 | Tortillas |
| 1 x ca. 450 g | Mozzarella shredded |
| 3 Esslöffel | Butter (or marg.) |
| 1 1/2 Esslöffel | all-purpose flour |
| 1 1/2 Esslöffel | chilli powder |
| 1 1/2 Tasse | water |
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Brown ground beef in shortening. Pour off drippings. Add seasonings, 1/2 cup onion, tomatoes, and tomato sauce. Cover and simmer 30 minutes. Meanwhile, prepare Tortilla Sauce.
Fill each tortilla wiht 2 tablespoons meat mixture, 1 tablespoon shredded cheese, and 1 tablespoon onion. Roll firmly and place the 12 enchiladasd in a 13x9x2inch pan.
Sprinkle wiht remaining shredded cheese and top with remaining meat mixture and Tortilla Sauce. Bake, uncovered, at 350 degrees for 30 minutes. Serve hot.
Tortilla Sauce: Melt butter in skillet. Add flour and chili powder, and blend until smooth. Add water and cook, stirring constantly, until thickened. Remove from heat. Yield: 1-1/2 cups/
Coleman.
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