Cook beef or chicken; Cut and set aside. Grate cheese and chop onion; set aside.
Min in cold pan, oil, flour, chile powder. Add cold water and heat to biling, stirring. Add salt. it should be as thick as tomato soup or thinner. Take off stove and let cool slightly.
Dip each corn tortilla in the sauce and roll with onion, meat, then cheese. Put seam side down in a cookie sheet. They may be kept at this piont until you are aready to use them.
Top with remaining cheese, onions, olives, and sauce and Bake at 425 degrees only until cheese melts (5-0 min.). If they are in the oven too long they will melt together.
Serving
Suggestions
Beans and Rice
Originally Submitted
5/4/2012
0 Out of 5 from
0 reviews
You can add this Enchiladas recipe to your own private DesktopCookbook.
