|* 1 Pound of Hamburger||* Flour|
|* New Mexico Red Chile||* Garlic Salt|
|* Salt||* Water|
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.