Check out what my friends at Food Network had to say about these classic enchiladas:
I love this recipe. Dipping the tortillas in the sauce is a bit tedious, but makes all the difference. In yesterday’s batch, I used shredded chicken and some refried beans. Best batch yet!
Excellent! Made these for the first time on Cinco de Mayo. They came out excellent. My family loved them. This is a simple and tasty (messy) recipe, but well worth it!
Ingredients
2 tablespoons Wesson canola oil
2 tablespoons Gold Medal all-purpose flour
One 28-ounce can Old El Paso enchilada or Mexican red sauce
2 cups College Inn chicken broth
1/2 teaspoon Morton salt
1/2 teaspoon black pepper
Meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon Morton salt
The Rest:
Wesson Canola oil, for frying
10 to 14 Mission corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated Kraft sharp Cheddar cheese
Cilantro, for garnish
Instructions:
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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Quick Tip: If you find the meat a bit bland, feel free to spice it up a bit more.
Thank you to Food Network for this awesome recipe!
