Recipe

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• 3/4 lb ground beef
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp chili powder (or more )
• salt & pepper
• cooking oil
• 1 dozen corn tortilla
• 1 large onion, chopped
• 1 1/2 cups grated velveeta cheese
• 1/4 cup butter
• 3 tbsp flour
• 1/2 tsp salt
• 2 cups milk
• 1 (4 oz) can chopped green chilies

• 1 Brown meat, the small onion, and garlic until thouroughly cooked.
• 2 Add chili powder, salt, and pepper and set aside.
• 3 Soften tortillas by frying in 1/2 inch of oil for only a few seconds each. Do not let them become crisp. Stack tortillas as you cook.
• 4 To prepare: place a spoonful of meat mixture on a tortilla. Add a tablespoon each of chopped onion and cheese. Roll up and place seam-side down in a 9 X 13 inch baking dish. (Spray dish with Pam for extra ease of removing).
• 5 Prepare remaining tortillas in the same manner. Sprinkle any remaining meat and cheese on top.
• 6 In a saucepan melt butter on medium heat and add flour and salt. Stir until bubbly and add milk. Stir until smooth and slightly thickened. Add green chilis and remove from heat.
• 7 Pour over enchilads and sprinkle more cheese on top, if desired. Bake at 350 for twenty minutes, or until hot.