1 Video | Photo: Simple Perfect Enchiladas Recipe
Ingredients
Sauce:
- 2 tablespoons 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 pound ground beef
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
The Rest:
- Canola oil, for frying
- 10 to 14 corn tortillas
- Two 4-ounce cans diced green chilies
- 1 cup chopped green onions
- 1/2 cup chopped black olives
- 3 cups grated sharp Cheddar cheese
- Cilantro, for garnish
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:
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
For the rest:
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas 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. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. 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 and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
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By xfagan_11103108
Harper Woods, MI
on May 17, 2013
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Tasty recipe. Reminded me of Mexican cuisine I used to get back in California. Only quibble I would have is that I had problems with the corn tortillas breaking apart after I dipped them in the sauce. Cure: Hold back a little more sauce (at least 1/2 -3/4 of a cup and layer the dish like you would a lasagna (sauce and cheese finishing each layer. I added more cheese than the recipe called for but the product came out great and tastes even better when the left overs stay in the fridge a day or so allowing the tortillas to soak up all the spice and sauce! (This also gets rid of most of the corn flour after taste if your family doesn't care for it!
By FOODLOVA 1O1
GREENVILLE,SC
on May 16, 2013
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These really are just what there name is. SIMPLE! PERFECT! ENCHILADAS! Sauce was delicious. The star ingredient was the green chiles.
By tlbcgood_2825139
Canton, CT
on May 11, 2013
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My family loves this recipe. I can never find a 28 oz can of enchilada sauce, so I use two 10 oz. cans of of hot enchilada sauce with a small can of tomato sauce to get the 28 oz. I buy corn tortillas that are fresh and almost like homemade (thicker than the usual brands and I feel they make a big difference in texture and are worth it. I do not fry the tortillas. I put two in the microwave at a time, cook for 30 seconds and pile them up on a dish. This makes them pliable enough to work with. I cannot seem to keep one hand clean while I dip the tortillas in the sauce and it makes things a bit messy when you are trying to gather the chopped ingredients to add to the tortilla, but this is ok with me. The meat mixture is a bit bland, but why would that need to be spicy with 28 oz. of enchilada sauce? I give the recipe a thumbs up and make it frequently.
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