Simple, Perfec Enchiladas


  • 1 TBL canola oil
  • 2 TBL flour
  • 1 lg can enchilada sauce
  • 2 c chicken broth
  • 1/2 tsp salt and pepper
  • 2 TBL chopped cilantro
  • 1 lb ground beef
  • 1 med onion
  • Two 4-oz cans diced green chilies
  • 1/2 tsp salt
The Rest:
  • 10-14 corn tortillas
  • Canola oil for frying
  • 1/2 c chopped black olives
  • 1 c chopped green onions
  • 3 c grated sharp cheddar
  • cilantro
  1. Make sauce by combining oil and flour in a saucepan over medium heat. Whisk together and allow to bubble for ~1 min
  2. Pour in the enchilada sauce, chicken broth, salt & pepper. Bring to a boil
  3. Reduce the heat and simmer while you prepare the other ingredients
  4. Prepare meat mixture by chopping onion and browning with the ground beef in a large skillet over medium heat
  5. Drain the fat, then add the green chiles and salt to combine. Turn off heat and set aside.
  6. In a small skillet over medium heat, lightly fry the tortillas in canola oil until soft not crisp.  Set aside until all tortillas have been fried
  7. Now assemble while the oven preheats to 350F
  8. Spread 1/4 the sauce in the bottom of a 9 X 13 baking dish
  9. Next, dip each tortilla into the sauce and set the sauce-soaked tortillas on a cookie sheet
  10. On each tortilla place some meat mixture, olives, and green onions
  11. Top with a generous portion of grated cheddar
  12. Roll up the tortillas to contain the filling inside, and place them seam down in a baking dish until all are placed in the dish
  13. Stir the cilantro into the sauce and pour the remaining sauce over the top of the torillas
  14. End with a generous sprinkling of cheese
  15. Bake the enchiladas for 20 min or until bubbly. Sprinkle extra chopped cilantro over the top if wanted and serve with beans or rice


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