Like I have mentioned before, I follow a recipe to a "T". I even measure the water when making Ramen Noodles! As you can imagine, I don't do well with recipes that call for "a little of this" and "some of that". This is one of my all time favorite recipes. My mom made it all the time growing up. She use to use corn tortilla shells and deep fry them. It was delicious. Over time, we have gone to using flour tortillas (no deep frying) to make this dish a little healthier. It is because of my love of this dish that I am going to try to share this recipe so that hopefully you can enjoy this dish as much as I do. I have taken some pictures of the process so that you might get a better understanding of what I am talking about. I hope this makes sense, if you have any questions, feel free to contact me!
46 Ounce Can of Tomato Juice
1 Pound of Hamburger
Flour
Chili Powder
Cheddar Cheese, Shredded
Lettuce
Tomatoes, Diced
Sour Cream
In an electric skillet, brown the hamburger. Once the hamburger is browned, drain off the excess fat. Next add some heaping tablespoons of flour (I would say start with about 4). Stir that into the hamburger. Next pour the tomato juice over the top of the hamburger/flour mixture. Stir 
together so that there are no clumps of flour. You want your mixture to be somewhat thick. This is where you might have to add a little more flour to make it a little thicker. Remember to add sparingly. You can always add more flour but you can't take it out once it is added. Next you are going to add chili powder. You can add as much as you like for you desired taste. However, this is a Mexican dish and you are going to need to add quite a bit to get any flavor in this dish at all. Your mixture will now go from that "tomato juice red" to more of a "brick red" color. For this meal it is easier to dish up from the skillet. I heat one flour tortilla in the microwave for about 10 seconds (just long enough to take off the chill). Then you place
it in your electric skillet with the sauce. This will coat the underside of the shell. With a big spatula turn the tortilla so as to coat the other side. Then take out of the skillet and immediately place on dinner plate. Top with shredded Cheddar Cheese. Repeat this step for each serving. Then place the plates on the table and let family members top their own enchilada with lettuce, tomatoes and a dollop of sour cream.
together so that there are no clumps of flour. You want your mixture to be somewhat thick. This is where you might have to add a little more flour to make it a little thicker. Remember to add sparingly. You can always add more flour but you can't take it out once it is added. Next you are going to add chili powder. You can add as much as you like for you desired taste. However, this is a Mexican dish and you are going to need to add quite a bit to get any flavor in this dish at all. Your mixture will now go from that "tomato juice red" to more of a "brick red" color. For this meal it is easier to dish up from the skillet. I heat one flour tortilla in the microwave for about 10 seconds (just long enough to take off the chill). Then you place
it in your electric skillet with the sauce. This will coat the underside of the shell. With a big spatula turn the tortilla so as to coat the other side. Then take out of the skillet and immediately place on dinner plate. Top with shredded Cheddar Cheese. Repeat this step for each serving. Then place the plates on the table and let family members top their own enchilada with lettuce, tomatoes and a dollop of sour cream.
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