Simple Perfect Enchiladas

READY IN: 50mins




  • 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.