Texas Cheese Enchiladas

Serves 6 to 8

Ingredients:

• 12 to 14 Corn Tortillas
• About Half Cup of Veggie Oil for frying tortillas
• Large Bag of your choice of cheese, I used mild cheddar cause thats what was in my fridge. Oh and when I say "Large bag" It's cause I didn't measure any of the cheese. Just keep in mind you have to fill 14 tortillas with cheese. I use a good hand full for each one, which is probably somewhere between a 1/4 of a cup and a 1/3 of a cup.

Sauce:

• 3 TBsp Lard or any other "fat" base, butter would work
• 3 TBsp Flour
• 3 TBsp Chili Powder
• 2 tsp Cumin
• 2 tsp Garlic Powder
• 1 tsp Onion Powder
• 6 oz can of Tomato Paste
• About 3 cups of Beef Broth
• Salt and Pepper to taste
• Pound of Ground Beef* optional

Directions:


Heat oil over med/high heat, fry each tortillas just long enough to soften them, you don't want them to get crispy so be careful. Usually only take a few second on each side. Cover or wrap to keep warm.

For the Sauce...
Melt lard over med heat, add flour to make a roux, let it brown a bit just don't burn it :P
Add spices and tomato paste and stir until it's mixed really well. It's will be pretty thick (that's what she said)
Add beef broth, stirring constantly until it's completely smooth.
TASTE.
Now add salt and pepper according to your taste preference.
Pour about a half cup of sauce in a 13 x 9 baking dish.
Bring sauce up to a slight boil then turn it off.

Brown Meat in separate pan season with salt, pepper and a few dashes of cumin, then add to sauce.

Back to the enchiladas...
Preheat oven to 350. Now get your tortillas back out, grab one lay it on a clean counter or cutting board. Grab a hand full of delicious cheese and plop that down in the center of your tortilla. Then roll it up, place seam side down in your baking dish. Repeat.
Now get a ladle and spoon some sauce over all the enchiladas, you want to make sure they are all covered but don't drown them cause you want to have sauce left over. Sprinkle a hand full of cheese over the top.
Cover with foil and bake for 25 to 30 minutes.
 
Be sure to cover with a bit more sauce and a sprinkle of cheese before you serve.

BTW These freeze really well. :)