- Average
- Average budget
Ingredients
- Sauce:
- 2 Tbsp. canola oil
- 2 Tbsp. all-purpose flour
- 1 28 oz. can enchilada or Mexican red sauce
- 2 c. chicken broth
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Meat:
- 1 lb. ground beef
- 1 medium onion, finely chopped
- 1/2 tsp. salt
- The Rest:
- Canola oil for frying
- 10 to 14 corn tortillas
- 2 4 oz. cans diced green chilies
- 1 c. chopped green onions
- 1/2 c. chopped black olives
- 3 c. grated sharp cheddar cheese
- cilantro for garnish
Preparation
Step 1
For the sauce:
In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 min. Add the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
Step 2
For the 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 stir to combine. Turn off the heat and set aside.
Step 3
For the rest:
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel lined plate. Repeat until all the tortillas have been fried.
Step 4
Preheat the oven to 350 degrees F.
Step 5
Spread 1/2 cup of the sauce in the bottom of a 9in. X 13in. baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate, then add some of the meat mixture, chilies, green onions and black olives, top with a generous portion of grated cheddar, and roll up the tortilla to contain the filling inside.
Step 6
Place the tortilla seam side down in the baking dish. Repeat steps 5 and 6 with the rest of the tortillas and fillings, and pour the remaining sauce over the top. Sprinkle a generous layer of cheese, and any remaining chilies, green onions or olives you have, on top.
Step 7
Bake enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
It may be easier to first pour the remaining sauce in a large bowl or dish, dip the tortillas in that, then after filling, wrapping and placing each tortilla, pour the rest of that sauce on top.