Simple Perfect Enchiladas

Submitted by Jane from Ohio

"I saw this on The Food Network by Pioneer Woman. Thought it looked good. I made this yesterday and I only used 1 can of diced chillies. I used mild enchilada sauce and mild chillies. This was very tasty."

 

• Ready In: 50mins
• Ingredients: 16
• Yields: 14 enchillads
• Serves: 8

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)

directions

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.