Elise's Red Enchiladas

 (Elise doubled this recipe as she made both beef and chicken enchiladas)



•1 Tablespoon Canola Oil

•1 Tablespoon All-purpose Flour

•1 can (28 Ounce) Enchilada Sauce

•2 cups Chicken Broth

•½ teaspoons Salt

•½ teaspoons Ground Black Pepper

•2 Tablespoons Chopped Cilantro



•1-½ pound Ground Beef

•1 whole Medium Onion, Finely Diced

•2 cans (4 Ounce) Diced Green Chilies

•½ teaspoons Salt

With Chicken:

4 chicken breasts

1tbsp, cumin

2 tsps. chili powder

Salt & pepper to taste

1/4 cup oil



•10 whole (to 14) Corn Tortillas

•½ cups Canola Oil



•3 cups Grated Sharp Cheddar Cheese

•1 cup Chopped Green Onions

•½ cups Chopped Cilantro

Preparation 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 beef with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.  

Elise seasoned four chicken breasts with salt, pepper, cumin, chili powder and a 1/4 cup oil,  and cooked it in the crock pot all day.  When it's cool enough to handle, shred all the pieces, cover and set aside. (You can also flatten and fry them, or grill them).

Step #3 – Tortillas

Line a platter or cookie tray with paper towels.  Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 7-10 seconds per side. Remove to paper—towel lined platter/tray. 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. Optional:  Sprinkle cilantro over enchiladas before serving.