| HAMBURGER ENCHILADAS 1 ½ pounds hamburger ½ teaspoon salt ¼ teaspoon black pepper 1 or 2 jalapeno peppers, minced fine 1 small onion, chopped ¼ inch pieces 1 small package corn tortillas (Contains 10 -12 individual tortillas) 2 cups mild or medium cheddar cheese, grated. (Set aside ½ cup for topping.) 4 cups water 1 can tomato sauce 1 teaspoon chili powder ¼ teaspoon ground cumin ½ teaspoon dried basil leaves 1 clove garlic, peeled and crushed ½ teaspoon salt ¼ cup flour 1 cup water ¼ cup green stemmed onions, sliced thin for garnishing Small frying pan with 2-3 inches boiling water In a large frying pan, brown hamburger together with salt, peppers, and onion. Strain off any fat. Spoon out hamburger mixture and set to the side but leave two or three tablespoons of meat along with the meat drippings in the pan. To this same pan, add water, tomato sauce, chili powder, cumin, basil, garlic and salt. In a separate bowl make a thin paste of ¼ cup flour and 1 cup water. Stir until mixture is smooth, and doesn’t contain any lumps. Add paste to the liquid in the frying pan and stir over medium-high heat until mixture come to a rolling boil. Boil for two minutes or until mixture thickens, then set aside. Using salad tongues or a fork, dip a corn tortilla into pan of boiling water for 1 or 2 seconds until it is soft enough to roll without breaking. Heap two tablespoons of the meat mixture into the middle and two tablespoons grated cheese. Roll it up and place it in a three quart glass casserole dish. Repeat the process until all 10-12 tortillas are filled. If you have any meat remaining, sprinkle it over the top. Note: You can also heat the tortillas on a hot grill or in a heavy pan for a few seconds on each side to soften. Pour sauce mixture over tortillas and use a fork to lift each layer to make sure the sauce fills in and around the tortillas and pierce with a fork to get rid of any air pockets. Mixture should be slightly soupy - add more water if needed to just cover the top of the tortillas. Sprinkle with ½ cup grated cheese. Place casserole in the microwave for 15 to 20 minutes or until cheese is melted and it is hot and bubbly throughout. Before serving, garnish with ¼ cup finely chopped green stemmed onions. Note: You may also bake enchiladas in the oven 350 F for 40-50 minutes or until cheese is melted and casserole is hot and bubbly. |