Prep Time: 45 min
Cook Time: 45 min
8 Servings
Sauce:
2 Tbs Canola Oil
2 Tbs Flour
28 oz Can of Enchilada Red Sauce
2 Cups Chicken Broth
1/2 tsp Salt
1/2 tsp Black Pepper
Meat:
1 lb Ground Beef
1 Medium Onion, Finely Chopped
1/2 tsp salt
The Rest:
A TON of Canola Oil for Frying
10-14 Corn Tortillas
2 (4oz) Cans Diced Green Chilies
1/2 Cup Chopped Black Olives
3 Cups Montery Jack Cheese, Grated (or Ceso Blanco, Crumbled)
Cilantro (optional 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 (aka: brown the rue). 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 ionions in a large skillet over medium-high heat. Drain the fat, add teh salt and stir to combine. Turn off the heat and set aside to cool.
For the rest:
In a small skillet over medium heat, heat canola oil. Lightly fry the tortillas just until soft and fragrant. DO NOT CRISP. Drain on a paper towel lined plate. Repeat until all the tortillas have been fried.
Preheat oven to 350 degrees.
Spread 1/2 cup of the sauce in the bottom of a 9-inch 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, black olives, and cheese. 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 left over from fillings.
Bake enchiladas for 20 minutes, or until bubbly.
This freezes great for eating later!