Simple Perfect Enchiladas

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Simple Perfect Enchiladas Simple Perfect Enchiladas Recipe Courtesy of

54321 Based on 7 Reviews

Servings: 6
Prep Time: 20 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

Sauce:

1 tablespoon canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Meat:

1 tablespoon canola oil
1 pound ground beef
1 medium onion, chopped
Two 4-ounce cans diced green chiles
1/2 teaspoon salt
10 to 14 corn tortillas
Canola oil, for frying
1/2 cup chopped black olives
1 cup chopped green onions
3 cups grated sharp Cheddar
Chopped fresh cilantro, for garnish
Beans and/or rice, for serving

Directions

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. 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: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.

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.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. 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. Stir the cilantro into the sauce and pour the remaining sauce over the top. End with a generous sprinkling of cheese. Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.

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Reader Comments:

54321

tryed ordering from your store would not let me finish my order.

By gloria on March 26, 2013

54321

would like to say recently I made the caremel cheesecake bars, as a dessert for christmas it was a huge hit as always you can count on Ms Paula for great recipes !!!!! thank you so much .every recipe I try of yours is alwasy a HIT>) Happy New Year to you and your family.

By deborah moseley on January 04, 2013

54321

It's so delicious! Yummy

By Gardinenstange on September 20, 2012

54321

I am looking for Paula's recipe for chicken enchiladas made with flour, miracle whip, etc. I've made t before & it was sooooo good. Now I can't find the recipe. If possible, please email me the recipe. Thanks!

By Lisa Horn on May 01, 2012

54321

These were very good. I have never made enchladas before. My family enjoyed them. I would cut down the sause also. My sauce didn't thicken either, but that is because my roux stuck in the corners of my pot which I didn't notice until I poured the sause out.

By mustangjade on January 21, 2012

54321

Very good and fun to put together. I did feel there was too much chicken broth and will cut that down next time to maybe a cup. I could not get the sauce to thicken to the thickness I thought it should be and there seemed to be more sauce than needed. My family loved these and we will enjoy them again!

By Karen on January 17, 2012

54321

These enchiladas are super fantastic! I made them for a church potluck and everyone loved them! I doubled the meat and used flour tortillas instead of corn tortillas. I will definitely make them again!

By lori on August 28, 2011

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