Enchiladas

Hamburger Filling:
1 lb. ground beef
1/2 tbsp. chili powder
1 1/2 tsp. salt
1 clove garlic, crushed
2 tbsp. red wine
1 can red kidney beans, undrained

Saute meat, with garlic, chili powder, wine and salt until browned.  Stir in kidney beans; bring to a boil.  Reduce heat, simmer 5 minutes.  Set aside.

Enchilada Sauce:
2 tbsp. cooking oil
1 tbsp. flour
1 c. water
1 beef bouillon cube
1 tsp. salt
1/2 c. chopped onion
1 can tomato puree
1 tbsp. chopped green pepper
2 tsp. sugar
1 tsp. chili powder
dash pepper

Saute onion in oil until golden.  Remove from heat, stir in flour until bleended.   Add tomato puree, water, bouillon cube, green pepper, sugar, chili powder, salt and pepper.  Bring to a boil over medium heat.  Reduce heat, simmer 15 minutes.   Set aside.

Enchiladas:
1 pkg. tortillas (12), thawed, if frozen
8 oz. shredded cheddar cheese
1/2 stick butter
2 tbsp. oil

Dip tortillas in butter and oil mixture.  Put filling in center of tortilla with some shredded cheese.  Roll up.  Place in baking dish, seam side down.  Cover with sauce and remaining cheese.  Bake uncovered for 25 minutes in 350 oven.

Note:  3 cups cooked chicken can be substituted for ground beef; 1 chicken bouillon cube for beef bouillon.

Sue Norman