Simple Perfect Enchiladas
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour2 cups
Chicken Broth1 tsp
Salt1 tsp
Black Pepper450 g
Ground Beef1 medium
Onion (finely chopped)1 cup
Green Onion (chopped)1 cup
Black Olive (chopped)Directions:
1
Watch how to make this recipe
2
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour
3
Whisk together and allow to bubble for 1 minute
4
Pour in the red sauce, chicken broth, salt and pepper
5
Bring to a boil
6
Reduce the heat and simmer while you prepare the other ingredients
7
For the meat: While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat
8
Drain the fat, add the salt and stir to combine
9
Turn off the heat and set aside
10
For the rest: In a small skillet over medium heat, heat some canola oil
11
Lightly fry the tortillas just until soft
12
Do not crisp
13
Drain on a paper towel-lined plate
14
Repeat until all the tortillas have been fried
15
Preheat the oven to 350 degrees F
16
Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish
17
Next, one at a time, dip each tortilla into the sauce
18
Set the sauce-soaked tortilla on a plate
19
Place on some of the meat mixture, chilies, green onions and black olives
20
Top with a generous portion of grated Cheddar
21
Roll up the tortilla to contain the filling inside
22
Place the tortilla seam side down in the baking dish
23
Repeat with the rest of the tortillas and pour the remaining sauce over the top
24
End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling
25
Bake the enchiladas for 20 minutes, or until bubbly
26
Sprinkle chopped cilantro over the top and serve