Instructions
Brown hamburger and then drain off excess fat. Coat hamburger with flour,
just enough to cover all the meat. Brown the flour till you get a good brown
color. Add Chile to coat the meat, not quite as much as you did with the flour
and toast the Chile just a little bit. Add water to fill the pan then add
salt and garlic salt. Bring it to a boil and turn down the heat and simmer
for about 1/2 hour or till nice and thick. You may have to add more water
if it gets too thick. The longer you simmer, the better it tastes. You can
also add chili pequin to make it hotter.
This can make about a dozen enchiladas. You can always use more meat for more
servings or to freeze some.