American-Style Enchiladas

For Pancakes: Combine eggs and milk in bowl. Add flour and salt, then beat until smooth.

Pour about 1/4 cup batter into hot greased 6 to 7 inch skillet, tilting skillet so batter covers surface. Batter can also be spread into 6 inch rounds on greased griddle. Turn pancakes when surface looks dry. Pancakes can be stacked while remaining pancakes are baked.

For Enchilada Filling: Brown beef and sausage in large skillet. Pour off all but 1 Tablespoon fat. Add onion, green pepper, garlic, chili powder and salt. Simmer for 10 minutes. Add spinach; mix well. Let cool.

Combine spaghetti sauce, tomato sauce, water and chili powder. Set aside.

Spoon scant 1/4 cup meat mixture across center of each pancake. Fold sides over about 1/2 inch. Starting at end closest to you, roll up each pancake.

Place in two (13 x 9 x 2 inch size) baking dishes. Pour half the sauce over the rolled pancakes in each dish. Top each with half of the shredded cheese.

Bake at 325 degrees F for 30 minutes or until hot and bubbly.

NOTE: Prepared enchiladas can be frozen. To reheat: Bake at 375 degrees F for 45 minutes or until hot.