Login
Create Account
Simple Perfect Enchiladas
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Beef enchiladas.
-
Main Ingredient
ground beef
-
Category: Main Dish
-
Cuisine: Mexican
-
Prep Time: 30 min(s)
-
Cook Time: 45 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
Doubled; had more than enough left over for 2 more batches. Made ahead, refrigerated, and put sauces and cheese on before baking. Mix meat, chilis and olives then scoop into tortillas.
-
Posted By: KathyD
-
Posted On: Nov 14, 2021
Number of Servings:
Ingredients:
- 2 tablespoons - canola oil
- 2 tablespoons - all-purpose flour
- 1 cans - 28 oz. enchilada or Mexican red sauce
- 2 cups - chicken broth
- 1/2 teaspoons - salt
- 1/2 teaspoons - black pepper
- 1 pounds - ground beef
- 1 - medium onion finely chopped
- 1/2 teaspoons - salt
- - canola oil for frying
- 12 - corn tortillas
- 2 cans - 4 oz. diced green chilies
- 1 cups - chopped green onions
- 1/2 cups - chopped black olives
- 3 cups - grated sharp cheddar cheese
- - cilantro for garnish
Directions:
In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce heat and simmer while you prepare the other ingredients.
Meat:
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add salt and stir to combine; turn off heat and set aside.
For the rest:
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft; do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9-x-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, green onions and black olives. Top with a generous portion of grated 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 of chiles, green onions or olives you have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
Comments