Beef Enchiladas
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Beef Enchiladas

Author Leigh Anne Wilkes

Ingredients

FOR THE SAUCE:

  • 1 Tablespoon Canola Oil
  • 1 Tablespoon All-purpose Flour
  • 1 can 28 Ounce Enchilada Or Red Sauce
  • 2 cups Chicken Broth
  • ½ teaspoons Salt
  • ½ teaspoons Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro

FOR THE MEAT:

  • 1-½ pound Ground Beef
  • 1 whole Medium Onion Finely Diced
  • 2 cans 4 Ounce Diced Green Chilies
  • ½ teaspoons Salt

FOR THE TORTILLAS:

  • 10 whole to 14 Corn Tortillas
  • ½ cups Canola Oil

Instructions

TO ASSEMBLE:

  • cups Grated Sharp Cheddar Cheese
  • ½ cups Chopped Black Olives
  • cup Chopped Green Onions
  • ½ cups Chopped Cilantro

Step #1 – The Sauce

  • In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute.
  • Pour in the red sauce, chicken broth, cilantro, salt and pepper
  • Bring to a boil
  • Reduce heat and simmer 30-45 minutes

Step #2 – The Meat

  • Brown the meat with onions in a skillet
  • Drain off fat
  • Stir in 2 cans diced green chilies and seasoned salt
  • Set aside

Step #3 – Tortillas

  • Heat canola oil in a small skillet over medium heat
  • One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side Remove to a paper—towel lined plate
  • Repeat until all tortillas have been fried

Step #4 – Assembly

  • Preheat oven to 350 degrees
  • Pour ½ cup red sauce in bottom of baking pan
  • Spread to even out
  • Dip each tortilla into red sauce, then remove to work surface
  • Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla Roll up and place, seam down, in baking pan
  • Repeat until pan is filled
  • Pour extra red sauce over enchiladas
  • Top with remaining cheddar cheese
  • Bake for 20 minutes or until bubbly
  • Sprinkle cilantro over enchiladas before serving