Directions: |
Directions:1st lets make the sauce:
In a sauce pan over medium low heat, combine the canola oil and flour.
2. Whisk together and allow to bubble'
3. Pour in the red sauce, chicken broth, salt and pepper . Bring to a boil.
4. Reduce the heat and simmer while you prepare the other ingredients.
5. While the sauce is simmering, prepare the meat. Finely chop the onion.
6. In a large skillet over ,medium-high heat, brown the ground beef with the onion. Drain the fat, then add the green chilies. Add salt and stir to combine. Turn off the heat and set aside.
7. In a small skillet over medium heat, lightly fry the tortillas in canola oil, just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried..
8. Preheat the oven to 350,º Spread 1/2 cup of the sauce in the bottom of a 9 x 13 inch baking dish.
9. Next, dip each tortilla into the sauce.
10. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla place some of the meat mixture, black olives, and green onions..
11. Top with a generous portion of grated cheese..
12. Roll up the tortilla to contain the filling inside.
13. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce, and pour the remaining sauce of the top.
14. End with a generous sprinkle of cheese.
l5. Bake the enchiladas for 20 minutes or until bubbly. Sprinkle extra chopped cilantro over the top. |
This recipe for Simple, Perfect Enchiladas is from