Simple Perfect Enchiladas

Lynnda Cloutier


Serve with beans, rice and margaritas. Lots of margaritas! unknown source

★★★★★ 1 vote


1 tbsp. canola oil
2 tbsp. flour
1 large (28 oz.) can enchilada or mexican red sauce
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. chopped cilantro, plus extra for serving (i use italian flat leaf parsley, as i’m not fond of cilantro)
1 lb. ground beef
1 medium onion
two 4 oz. cans diced green chilies
1/2 tsp. salt
the rest:
10 to 14 corn tortilla
canola oil for frying
1/2 cup chopped black olives
1 cup chopped green onions
3 cups grated sharp cheddar cheese


1In a pan, over medium low heat, mix the canola oil and flour
Whisk together and allow to bubble for a minute. Pour in red sauce, chicken broth, salt and pepper. Bring to a boil.
2While sauce is simmering, make the meat. Finely chop the onion. In large skillet over medium high heat, brown ground beef with the onion, Drain fat, then add green chilies. Add salt and stir to mix. Turn off heat and set aside.
3In small skillet over medium heat, lightly fry the tortillas in canola oil just til soft. Don’t crisp. Drain on paper towel lined plate. Repeat til all tortillas have been fried.
To assemble, preheat oven to 350. Spread 1/2 cup of the sauce in bottom of 9 x 13 inch baking dish. Dip each tortilla into the sauce.
4Set sauce soaked tortillas on a cookie sheet. Onto each tortilla, put some of the meat mixture, black olives and green onions. Top with a generous portion of grated cheddar.
Roll up tortillas to contain filling inside.
5Put tortilla seam side down in baking dish. Repeat with rest of tortillas. Stir cilantro into the sauce and pour remaining sauce over the top.
End with a generous sprinkling of cheese. Bake enchiladas for 20 minutes or til bubbly. Sprinkle extra chopped cilantro over top.

About Simple Perfect Enchiladas

Course/Dish: Beef, Tacos & Burritos
Regional Style: Mexican