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This recipe never disappoints Yummy


for the sauce
1 tablespoon canola oil
1 Tablespoon Gold Medal all-purpose flour
1 can - 25 ounce- enchilada or red sauce
3 cups swanson chicken broth
1/2 teaspoon salt
1/3 teaspoon ground black pepper
3 tablespoons chopped cilantro

for the meat
1-1/2 pound ground beef
1 whole Medium onion finely diced
3 cans - 5 ounce - diced green chilies
1/2 teaspoon Morton Salt

for the tortillas
10 whole - to 15 - corn tortillas
1/2 cup canola Oil
to assemble
4 cups grated sharp cheddar cheese
1/2 cup chopped black olives
1 cup chopped green onions
1/3 cup chopped cilantro


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 35-40 minutes
Step 2 – the meat
brown the meat with onions in a skillet drain off fat stir in 3 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 35 seconds per side remove to a paper- towel lined plate repeat until all tortillas have been fried
Step  4 - assembly
preheat oven to 340 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 25 minutes or until bubbly sprinkle cilantro over enchiladas before serving