Beef Enchiladas
Mexican beef wrapped in a tortilla, and layered in enchilada sauce and cheese.CourseMain Course, Main DishCuisineMexicanPrep Time30 minutesCook Time45 minutes0 minutesTotal Time1 hour 15 minutesServings8 servingsCalories665kcalAuthorLeigh Anne Wilkes
Ingredients
- 1 Tbs Canola Oil
- 1 Tbs All-purpose Flour
- 28 oz Enchilada Sauce red sauce
- 2 cups Chicken Broth
- ½ tsp Salt
- ½ tsp Ground Black Pepper
- 2 Tbs Chopped Cilantro
- 1 ½ lbs Ground Beef
- 1 Onion medium size, Finely Diced
- 8 o Diced Green Chilies
- ½ tsp Salt
- 10 corn tortillas
- ½ c Canola Oil
- 3 c cheddar cheese grated
- 1/2 c Black Olives chopped
- 1 c Green Onions chopped
- 1/2 c Chopped Cilantro
Instructions
Step #1 – The Sauce
- In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute.
- Pour in the red sauce, chicken broth, cilantro, salt and pepper
- Bring to a boil
- Reduce heat and simmer 30-45 minutes
Step #2 – The Meat
- Brown the meat with onions in a skillet
- Drain off fat
- Stir in 2 cans diced green chilies and seasoned salt
- Set aside
Step #3 – Tortillas
- Heat canola oil in a small skillet over medium heat
- One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side Remove to a paper—towel lined plate
- Repeat until all tortillas have been fried
Step #4 – Assembly
- Preheat oven to 350 degrees
- Pour ½ cup red sauce in bottom of baking pan
- Spread to even out
- Dip each tortilla into red sauce, then remove to work surface
- Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla Roll up and place, seam down, in baking pan
- Repeat until pan is filled
- Pour extra red sauce over enchiladas
- Top with remaining cheddar cheese
- Bake for 20 minutes or until bubbly
- Sprinkle cilantro over enchiladas before serving
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