Enchilada Sauce

Source: Cecile Huntzinger / Minnie Jenkins

Ingredients:
1 can tomato juice (large)
1 can meat stock
2 T butter
1 small onion
1 green pepper
1 clove garlic
2 T flour
1/2 tsp salt
1 T Gephard's chili powder

Directions:
saute onion, green pepper & garlic in butter ( I add oil & extra onions, green pep & garlic)
Add flour, salt & chili powder - let cook for just a minute
Add liquid - Let simmer 2 hrs

Stacked Enchiladas:
quickly fry corn tortillas so they are soft, not crisp. Add browned ground beef to enchilada sauce. Layer on a plate - tortilla, sauce & meet, grated cheese,chopped lettuce, tomatoes, (sour cream, olives, sunflower seed, etc) or you can use flour shells

Rolled Enchiladas:
filling can be as you please (ideas follow)
roll filling in fried tortilla & put in pan. Pour lots of sauce over & top with cheese. bake at 350° for 20 min.
Fillings:
- ground or shredded beef moistened w/ the sauce
- turkey or chicken shredded & moistened w/ sauce good for left over turkey
- cottage cheese, sour cream, chopped green onion, green chilies & 1 envelope (1 oz instant onion soup