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1
Preheat oven 350 degrees-F.
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2
Melt shortening in skillet.
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3
Add flour and brown lightly to make a roux.
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4
Add red chili powder, garlic powder, and cold water.
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5
Simmer slowly until gravy thickens.
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6
Set aside.
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7
In a separate bowl, crush tomatoes.
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8
Add chilies and minced onion and blend well.
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9
Brown sausage, ground chuck and chopped onion in skillet.
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10
Drain excess grease.
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11
Add green chile sauce, refried beans and salt, to taste.
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12
Turn heat to low and simmer until warm.
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13
Prepare a 9 by 13-inch baking dish and place a couple of tablespoons of enchilada gravy on the bottom to prevent the food from sticking.
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14
Dip each tortilla in the gravy and lay flat in the baking dish.
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15
Spread meat filling across the center of the tortillas, top with shredded cheese and lettuce.
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16
Roll up the tortilla and when finished, pour leftover gravy over the tortillas.
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17
Sprinkle with more cheese.
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18
Bake for 10 to 15 minutes or until cheese is melted.
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19
Serve hot.
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20
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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21
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
