Enchiladas

I told you I would post the recipe later so here it is. And a recipe for authentic mexican rice as well. Yummy :)!

Ingredients

• FOR THE SAUCE:
• 1 Tablespoon Olive Oil
• 1 Tablespoon All-purpose Flour
• 1 can (28 Ounce) Enchilada Or Red Sauce
• 2 cups Chicken Broth
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2 Tablespoons Chopped Cilantro
• _____
• FOR THE MEAT:
• 2 pounds Ground Beef
• 1 whole Medium Onion, Finely Diced
• 1 can Diced Green Chilies
• 1/2 teaspoon Salt
• _____
• FOR THE TORTILLAS:
• 16 Flour tortillas
• _____
• TO ASSEMBLE:
• 3 cups Grated Sharp Cheddar Cheese
• 1/2 cup Chopped Black Olives
• 1 cup Chopped Green Onions
• 1/2 cup 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 meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – 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. Sprinkle cilantro over enchiladas before serving. This makes for about 16 Enchiladas.