Simple Perfect Enchiladas
photo by Jane from Ohio
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
14 enchillads
- Serves:
- 8
ingredients
- 29.58 ml canola oil
- 29.58 ml all-purpose flour
- 793.78 g can enchilada sauce
- 473.18 ml chicken broth
- 2.46 ml salt
- 2.46 ml pepper
- 453.59 g ground beef
- 1 medium onion, finely copped
- 2.46 ml salt
- canola oil (for frying)
- 10-14 corn tortillas
- 2 (226.79 g) can of diced chilies
- 236.59 ml chopped green onion
- 118.29 ml of sliced black olives
- 709.77 ml of grated sharp cheddar cheese
- cilantro (to garnish)
directions
- For the sauce.
- In sauce pan over medium heat combine canola oil and flour.
- Whisk together and allow to bubble for 1 minute.
- pour in the red sauce, chicken broth, salt and pepper.
- bring to boil.
- reduce the heat while you prepare the other ingredients.
- Meat.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium high heat.
- Drain the fat.
- Add the salt and combine.
- turn off the heat and set aside.
- For the rest.
- In a small skillet over medium high heat, heat some canola oil.
- Lightly fry the tortillas just until soft.
- Do not crisp.
- drain on paper towel.
- repeat until all tortillas are fried.
- Preheat oven to 350 degrees.
- Spread 1/2 cup of the sauce on the bottom of a 9 by 13 inch baking pan.
- next, one at a time, dip each tortilla into the sauce.
- set the sauce soaked tortilla on a plate.
- place on some of the meat mixture, , chillies, green onions and black olives.
- top with a generous portion of cheddar cheese.
- roll up the tortilla to contain the filling.
- place tortilla seem side down in the baking dish.
- repeat with the rest of the tortillas.
- pour the remaining sauce over the top.
- end with the generous sprinkling of cheese and any of the chillies, onions and olives you have left from the filling.
- bake for 20 minutes or until bubbly.
- sprinkle chopped cilantro on top and serve.
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RECIPE SUBMITTED BY
Jane from Ohio
United States