Enchiladas

This is the way my mom made enchiladas when I was growing up. In fact, I always requested these on my birthday! My mom made them with ground beef, though this recipe calls for just cheese.

Enchiladas

2 10 1/2-ounce cans undiluted consommé
1 8-ounce can tomato sauce
1 tablespoon sugar
4 tablespoons chili powder
1/2 ounce baking chocolate
1 teaspoon peanut butter
1/2 teaspoon cumin
1 cup lard or corn oil
18 tortillas (homemade or purchased)
1 1/2 cups grated cheese
1/2 cup grated onion
Shredded lettuce

Combine consommé, tomato sauce, sugar, chili powder, chocolate, peanut butter, and cumin; allow sauce to simmer while tortillas are being prepared. Heat 1 cup lard or corn oil. Sauté each tortilla separately in the hot fat; do not allow tortillas to become crisp. Drain on paper towel. Dip each into the sauce; add one tablespoon grated cheese and 1/2 teaspoon onion. Roll the tortilla around the filling and place in a baking dish. Cover the enchiladas with more sauce and bake in a warm oven (300° F.) until thoroughly heated. Serve with shredded lettuce. Place remaining sauce on the table for those who desire it.