Simple Perfect Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons canola oil
• 2 tablespoons all-purpose flour
• 1 (28 ounce) can enchilada sauce
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb ground beef
• 1 medium onion, finely copped
• 1/2 teaspoon salt
• canola oil (for frying)
• 10 -14 corn tortillas
• 2 (4 ounce) cans of diced chilies
• 1 cup chopped green onion
• 1/2 cup of sliced black olives
• 3 cups of grated sharp cheddar cheese
• cilantro (to garnish)

Recipe

• 1 for the sauce.
• 2 in sauce pan over medium heat combine canola oil and flour.
• 3 whisk together and allow to bubble for 1 minute.
• 4 pour in the red sauce, chicken broth, salt and pepper.
• 5 bring to boil.
• 6 reduce the heat while you prepare the other ingredients.
• 7 meat.
• 8 while the sauce is simmering, brown the ground beef with the onions in a large skillet over medium high heat.
• 9 drain the fat.
• 10 add the salt and combine.
• 11 turn off the heat and set aside.
• 12 for the rest.
• 13 in a small skillet over medium high heat, heat some canola oil.
• 14 lightly fry the tortillas just until soft.
• 15 do not crisp.
• 16 drain on paper towel.
• 17 repeat until all tortillas are fried.
• 18 preheat oven to 350 degrees.
• 19 spread 1/2 cup of the sauce on the bottom of a 9 by 13 inch baking pan.
• 20 next, one at a time, dip each tortilla into the sauce.
• 21 set the sauce soaked tortilla on a plate.
• 22 place on some of the meat mixture, , chillies, green onions and black olives.
• 23 top with a generous portion of cheddar cheese.
• 24 roll up the tortilla to contain the filling.
• 25 place tortilla seem side down in the baking dish.
• 26 repeat with the rest of the tortillas.
• 27 pour the remaining sauce over the top.
• 28 end with the generous sprinkling of cheese and any of the chillies, onions and olives you have left from the filling.
• 29 bake for 20 minutes or until bubbly.
• 30 sprinkle chopped cilantro on top and serve.