Time: 45 minutes prep + 20 minutes baking
Yield: 7 servings
Recipe adapted from The Pioneer Woman
1 T canola oil
1 T flour
1 28 ounce can enchilada sauce (I used mild)
2 C chicken broth
1/2 t salt
1/2 t pepper
2 T fresh cilantro, chopped
MEAT and FILLING:
1 1/2 pounds ground beef
1 medium onion, chopped
2 4 ounce cans green chilies
1/2 t salt
12-14 white corn tortillas
3 C cheddar cheese, grated
1/2 C black olives, chopped
1 C green onions, chopped
1/2 C cilantro, chopped
1. Heat up a large, deep skillet over medium high heat. Pour the oil in followed by the flour. Whisk them together.
2. Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper. Whisk it all together to combine.
3. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.
4. Heat up a separate skillet and toss in your ground beef, onion and the salt. Brown the meat over medium high heat, stirring occasionally.
5. When your meat is brown and the onions are transparent remove your pan from the heat and pour in your green chilies.
6. Chop up your green onions, olives and cilantro. Spray a 9x13 pan with cooking spray. Pour about 3/4 C of your red sauce into the pan.
7. Heat up a large griddle and spray it with cooking spray. Cook the tortillas until each side is just a bit crisp and golden, about 2 minutes per side. This will make it easier to fill them, you shouldn't have any trouble with them cracking.
8. Take your tortillas one at a time dip it into your red sauce, making sure that the sauce covers both sides.
9. Lay the smothered tortilla onto a cookie sheet and cover it with meat, green onions, olives, cilantro and cheese.
10. Roll the tortillas up and lay them seam side down into the pan. Pour the rest of the sauce over the top of the enchiladas. Sprinkle cheddar cheese over the top of the sauce. Top with any leftover green onions and olives. Bake at 350 degrees for 20 minutes, or until bubbly.
11. Remove the pan from the oven, sprinkle with chopped cilantro and serve.