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Ground Beef Enchiladas

Ingredients: 151/193 Pound(s) grated cheddar cheese 1/4 chopped olives 12 tortilla 1 Ounce(s) cumin 264/5629 Quart(s) vegetable oil 1 1/2 Pound(s) ground beef 3/4 red onion 1/3 Ounce(s) salt Directions: Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese. Can substitute cooked chicken for ground beef.
Enchilada Sauce 1/4 chopped red onion 1 Pound(s) garlic 137/4377 Quart(s) vegetable oil 2 Ounce(s) chicken broth 1/2 Ounce(s) chili powder 163/1250 Pound(s) flour 1/6 Ounce(s) salt 39/2500 Quart(s) olive oil 1 red chili sauce Directions: Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, let simmer 10 minutes. Makes 1 quart.
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