Enchiladas

• servings: 6 servings
• active time: 1 hour 30 minutes
• total time: 1 hour 50 minutes

Ingredients

FOR THE SAUCE:

1 tbsp. Canola Oil

1 tbsp. All-purpose Flour

1 can (28 Ounce) Enchilada Or Red Sauce

2 c. Chicken Broth

1/2 tsp. Salt

1/2 tsp. Ground Black Pepper

2 tbsp. Chopped Cilantro

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FOR THE MEAT:

1 1/2 lb. Ground Beef

1 whole Medium Onion, Finely Diced

2 cans (4 Ounce) Diced Green Chilies

FOR THE TORTILLAS:

10 whole (to 14) Corn Tortillas

1/2 c. Canola Oil

TO ASSEMBLE:

3 c. Grated Sharp Cheddar Cheese

1/2 c. Chopped Black Olives

1 c. Chopped Green Onions

1/2 c. Chopped Cilantro

Directions

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.

Nutrition

• Calories: 887
• Total Fat: 69 g
• Saturated Fat: 23 g
• Trans Fat: 1 g
• Cholesterol: 148 mg
• Sodium: 908 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 40 g