Amy Simpson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 1/2 lb ground beef
• 1 onion, chopped
• 1 package enchilada dry mix
• 1 can tomato paste
• 1 can water
• 1 lb sharp cheese
• 1 can green chilies
• 1 pkg flour tortillas
• (I add 1 can refried beans sometimes)

Sauté meat and onion; drain. Add tomato paste, water, and dry mix; cook slow until thick. Cut cheese into strips and chilies and add. Heat tortillas and spoon meat mixture inside. Fold into envelope and fry in deep fat. May add salsa or your own sauce mix when eating.

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IN LOVING MEMORY OF MRS. KATHLEEN BAIRD

A DEAR FRIEND AND FAITHFUL SERVANT OF OUR LORD

Given by
Ruby Stewart and Betty Tettleton

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