Enchiladas De Res Enrolladas (Rolled Beef Enchiladas)
Servings 5 to 8

16 corn tortillas
salad oil, shortening, or lard for frying tortilas
about 2-1/2 cups Mexican red chile sauce (canned or made by recipe)
3 cups ground beef filling (Picadillo)
3/4 cup chopped onion
1-1/2 cups shredded sharp cheddar cheese
2 cups (1 pint) sour cream

Fry tortillas in oil and dip into heated sauce. Spoon about 3 tablespoons ground beef filling down the center of each tortilla, and sprinkle with about 2 teaspoons onion. Roll tortilla around filling and place, flap side down, in an ungreased shallow casserole. Place filled Enchiladas side by side. Pour enough sauce over the Enchiladas to moisten entire surface of the casserole. Sprinkle with cheese. Bake uncovered in a 350 F. oven for 15 to 20 minutes, or just until hot throughout. Serve with chilled sour cream as a topping. Makes 16 Enchiladas.