Enchiladas With Meat Filling

• 1 lb ground chuck
• 1 tablespoon flour
• 1 teaspoon powdered cumin
• 1 teaspoon minced garlic
• 1 cup diced canned tomato
• 14 cup tomato sauce
• 1 cup water
• cooking oil
• 3 tablespoons flour
• 2 cups water
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon minced garlic
• salt
• 12 corn tortillas
• 4 -6 cups shredded cheese
• 1 cup finely chopped onion

1. Meat Filling: Spray skillet with Pam.
2. Cook meat until well done.
3. Drain.
4. Add flour to cooked meat stir to mix well.
5. Add remaining ingredients and cook about 20 minutes.
6. Set aside while sauce is prepared.
7. Sauce: Spray skillet with Pam, add cooking oil and flour to warm skillet.
8. Mix well until flour browns lightly.
9. (DO NOT BURN -- FLOUR WILL BROWN QUICKLY).
10. Turn burner off.
11. Add chili and water too skillet, mix well.
12. Add cumin,garlic and salt.
13. On low heat stir until sauce thickens.
14. Once thickened dip corn tortillas (a couple of seconds only or they will break) with tongs.
15. Transfer too large plate.
16. In center of tortilla add a tablespoon of meat filling, also sprinkle shredded cheese and onions on top of meat.
17. Roll and place seam side down in baking dish.
18. Once all tortillas are filled sprinkle remaining cheese, onions and meat on top of rolled tortillas.
19. Add remaining sauce over them.
20. But not too much.
21. Bake in 350F oven or until cheese is melted.
22. Set on cooling rack or cutting board about 5-10 minutes.

ground chuck, flour, powdered cumin, garlic, tomato, tomato sauce, water, cooking oil, flour, water, chili powder, ground cumin, garlic, salt, corn tortillas, shredded cheese, onion

Taken from www.food.com/recipe/enchiladas-with-meat-filling-267845 (may not work)