Makes 10-14 enchiladas
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
- Canola oil, for frying
- 10 to 14 corn tortillas
- Two 4-ounce cans diced green chilies
- 1 cup chopped green onions
- 1/2 cup chopped black olives
- 3 cups grated sharp Cheddar cheese
- Cilantro, for garnish
For the sauce:
- In a saucepan over medium-low heat, combine the 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 a boil.
- Reduce the heat and simmer while you prepare the other ingredients.
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.
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.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
- 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, chilies, green onions, and black olives.
- Top with a generous portion of grated Cheddar.
- Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish.
- Repeat with the rest of the tortillas and pour the remaining sauce over the top.
- End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly.
- Sprinkle chopped cilantro over the top and serve.