Enchilada-Style Chili Burros

• 1 lb. stew meat or round steak, cut in 1/2 inch cubes
• 1 (10 1/4 oz.) can beef gravy
• 1 (10 oz.) can mild enchilada sauce
• 1 (4 oz.) can green chilies, chopped
• 6 (6 to 7 inch) tortillas
• 2 Tbsp. cornstarch
• 1 c. shredded Cheddar cheese
• 1/4 c. chopped onion

1. Heat together meat, gravy, enchilada sauce, chilies, onion, 1/2 cup water and 1/2 teaspoon salt to boiling.
2. Reduce heat; simmer covered 1 hour or until meat is tender.
3. Remove from heat. Use slotted spoon to lift meat from sauce.
4. Divide meat between tortillas.
5. Roll up tortillas; place seam side down in a greased 12 x 7 x 2-inch pan.
6. Blend cornstarch and 2 tablespoons cold water; add to sauce.
7. Cook and stir until bubbly; pour over tortillas.
8. Bake uncovered at 350u0b0 for 20 minutes.
9. Sprinkle with cheese.
10. Bake 2 to 3 minutes.

stew meat, beef gravy, enchilada sauce, green chilies, tortillas, cornstarch, cheddar cheese, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208487 (may not work)