These are the best enchiladas in the world. My mom made them when I was growing up, I was craving them so I got the recipe off her. This is how I made it!
1 lb ground beef-browned
10 tortillas (flour, like 10 inches)
1 Tbl Crisco
1 Tbl flour
1/2 package Williams chili seasoning
2 cups chicken broth
1 can black beans (rinsed)
1 lb shredded cheddar cheese
Mix the ground beef and black beans together. Heat the Crisco in a skillet over med heat, when clear mix in flour and chili seasoning. Add chicken broth. Stirring occassionally let heat until thin gravy consistency.
Now to make them. Spray a 9x13 pan with pam. Take one tortilla and dip then turn over in the gravy, now put a spoonfull of beef mixture on the tortilla and cover with a handful of cheese. Do this with the 10 tortillas. Roll them like a burrito and line in the 9x13 pan. (it is easiest to dip then put the tortilla directly in the pan, then roll). Cover with remaining sauce and cheese.
I put mine in the fridge while we ran some errands and then heated up when we were ready for dinner. It took 30 mins on 350 degrees. This can also be made casserole style with layering the ingredients instead of rolling them.
If I can get our darn camera to work tonight I will take a picture when I get home!
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @