Beef Enchiladas

By Dottiejk

Ingredients

• SAUCE
• 2 tablespoon canola oil; thawed
• 2 tablespoon flour
• 28 ounces enchilada red sauce
• 2 cup 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
• REST
• 2 4 ounce cans diced green chilies
• 1 cup green onion; chopped
• 3 cup sharp cheddar cheese, grated
• tortillas

Preparation

Step 1

For the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk
together and allow to bubble for one 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:

Preheat the oven to 350°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 some of the meat mixture, chilies,
green onions. 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
you have left over from the filling.

Bake the enchiladas for 20 minutes or until bubbly.