This is what we grew up with called "Enchiladas" in the late 50'-early 60's
No resembalence to today's versions, but everyone in the family loves these "childhood comfort food"
Imported to the Midwest from an AirForce base eithr in Texas or PCZ ... Someone taught Mom or Dad ...
HomeMade Chili ... Purchased Take out chili ... Never done this with canned Chili ...
Easiest path is a couple of Large carry outs from Wendys, Not to Discount HomeMade versions
Very thin corn meal crape batter, before anyone knew Tortillas or tacos in the midwest
1.5 cup yellow corn meal
1 cup AP Flour
2 Cups Water
1 TBS melted butter
This is laddled (1/2 cup) on a hot griddle or Comal spread with an off set spatula, As Thin as possible, then flipped over
Just like Pancakes, the first were never the best, (and if you Deep Fried these once they cooled, you get "Frito's Corn Chips")
Step THREE Assembly Line Production
Hot Royitos off the grill
Rolled up with large chunk Raw onion and Velveta Cheese (It was the only option in ~1962)(And it melts) filling a cookie sheet
Into a hot oven to melt the Velveta (ten-fifteen minutes)
Step FOUR Plating
Two "Enchiladas" on a dinner plate, covered with a ladle of Hot Chili
then the chili was garnished with shreaded head lettuce (~1960, was there any different kinda lettuce ?)
These things sit like LEAD (Very filling) and were always served with roasted Hot Dogs (?)
Tomatoes and Sour Cream arrived sometime in the 1970, with the arrival of Homemade Taco Kits
I had to edit this today to add oil to the Royitos and increase the corn meal