- 1 T canola oil
- 2 T flour
- l lg can (28 oz) red enchilada sauce
- 2 C chicken broth
- 1/2 t salt
- 1/2 t pepper
- 1 lb ground beef
- 1 med onion (dehydrated minced)
- 1/2 of a 4 oz can of diced green chilies
- 1/2 t salt
- 10-14 corn totillas
- Canola oil for frying
- 1/2 C chopped black olives
- 1 C chopped green onions
- 3 C grated sharp cheddar cheese
Sauce: In saucepan, over med-low heat, combine canola oil and flour. Whisk together and let bubble x 1 min. Pour in the red sauce, chicken broth, salt, and pepper. Bring to boil. Reduce heat and simmer while preparing other ingredients.
Meat: Brown the ground beef with the onion. Drain fat, then add chilies. Add salt and stir to combine. Turn off heat and set aside.
Tortillas: In small skillet over med heat, lightly fry tortillas in oil just until soft. Do not crisp. Drain on paper towel. Do all.
Assemble: Preheat oven to 350. Spread 1/2 C of sauce in bottom of 9/13 baking dish. Dip each tortilla in sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives, and green onions. Top with generous portion of cheddar. Roll up tortilla to contain filling inside. Place tortilla seam side down in baking dish. Repeat with rest of the tortillas. Stir any remnants of filling into sauce and pour over the top. End with a generous sprinkling of cheese. Bake x 20 min, or til bubbly.
Serve with beans and rice.