Recipes > Meat > Enchildas



  • 1 cup of flour
  • 1/4 cup of cornflour
  • 1 teaspoon of salt
  • 1 tablespoon of shortening
  • 2 ounces of grated cheese
  • 2 onions
  • 1/2 cup of finely chopped cold meat, preferably chicken
  • 2 tablespoons of chili sauce


Place flour, cornflour, salt, and shortening in a mixing bowl. Sift to mix and then add sufficient water to make a dough. Break the dough into pieces the size of a large walnut, and then roll out very thin. You may bake the tortillas on the iron griddle on the top of the stove or fry them in a pan, using a little shortening. Keep on a clean towel until all are fried.

Now place grated cheese in a bowl and add onions that have been cooked until tender in two tablespoons of shortening, cold meat, and chili sauce. Mix to blend and then spread the tortillas with this mixture. Roll or fold and then pour over them more hot chili sauce.


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Mrs. Wilson's Cook Book (1920).

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