Ingredients

3 cans consommé
24 oz tomato sauce
1 1/2 tablespoons sugar
3 tablespoons chilli powder
3/4 oz baking chocolate
1 teaspoon peanut butter
3/4 teaspoon cumin
1 cup corn oil
24 corn tortillas
2 cups grated cheese
1 cup grated onion
1 dash MSG
2 cups shredded lettuce

Directions

Combine consommé, tomato sauce, sugar, chilli powder, chocolate, peanut butter, cumin and MSG in a large sauce pan. Allow sauce to simmer while tortillas are being prepared. Heat the corn oil in a frying pan. Sauté each tortilla separately in the hot fat; do not allow tortillas to become crisp. Drain excess oil by holding tortilla up between two forks. Dip each tortilla into the sauce; add one about tablespoon grated cheese and about 1/2 teaspoon onion. Roll the tortilla around the filling and place in a baking dish. Cover the enchiladas with more sauce and cheese and bake in a warm oven (300F) until thoroughly heated (about 15-20 minutes). Serve with shredded lettuce and sauce for those who desire it.

Serves/Makes 8