Ingredients:
Sauce:
- 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
Meat:
- 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
Preparation:
- Make sauce by combining oil and flour in a saucepan over medium heat. Whisk together and allow to bubble for ~1 min
- Pour in the enchilada sauce, chicken broth, salt & pepper. Bring to a boil
- Reduce the heat and simmer while you prepare the other ingredients
- Prepare meat mixture by chopping onion and browning with the ground beef in a large skillet over medium heat
- Drain the fat, then add the green chiles and salt to combine. Turn off heat and set aside.
- 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
- Now assemble while the oven preheats to 350F
- Spread 1/4 the sauce in the bottom of a 9 X 13 baking dish
- Next, dip each tortilla into the sauce and set the sauce-soaked tortillas on a cookie sheet
- On each tortilla place some meat mixture, olives, and green onions
- Top with a generous portion of grated cheddar
- 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
- Stir the cilantro into the sauce and pour the remaining sauce over the top of the torillas
- End with a generous sprinkling of cheese
- 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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