Directions: |
Directions:Cook sausage first. Drain and save grease. Add hamburger and drain grease. Add half the package of seasoning, 2 Tbsp. flour, 2 cans beef consomme, 2 cloves garlic. Simmer, covered about 30 minutes. Remove and discard garlic.
Chop onion and soak for an hour in covered bowl with 1-1/2 cups vinegar and
1-1/2 Tbsp. salt. This pickles the onions. Drain well before assembling enchiladas.
To make sauce:
4 Tbsp. sausage grease
1/2 cup flour
other half of enchilada seasoning pouch
Brown flour in grease. Add seasoning and mix well. Add the last can of beef consomme and 1-1/2 soup cans of water. Bring to boil stirring constantly until it looks like gravy.
Fill a small frying pan with oil. Dip each corn tortilla in hot oil frying a few seconds on each side. Drain on paper towels. To assemble, divide pan of meat into 24 sections - or at least be aware that you need to evenly use meat. Have onions drained and cheese grated and ready to use. Take a tortilla, place meat in the middle, top with some onion, then cheese. Roll up and place seam side down in greased casserole. Use two casseroles if your pan isn't big enough for 24. Cover assembled enchiladas with prepared sauce. Top generously with grated cheese. Bake, covered for 30-40 minutes at 350º. Serve topped with chopped lettuce and tomatoes, sour cream and salsa if desired. |
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