Simple Perfect Enchiladas

Directions

1. 1
   For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour.
2. 2
   Whisk together and allow to bubble for 1 minute.
3. 3
   Pour in the red sauce, chicken broth, salt and pepper.
4. 4
   Bring to a boil.
5. 5
   Reduce the heat and simmer while you prepare the other ingredients.
6. 6
   For the meat: In a large skillet over medium-high heat, add the oil.
7. 7
   Brown the ground beef with the onions.
8. 8
   Drain the fat, and then add the green chiles.
9. 9
   Add the salt and stir to combine.
10. 10
    Turn off the heat and set aside.
11. 11
    In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft.
12. 12
    Do not crisp.
13. 13
    Drain on a paper towel-lined plate.
14. 14
    Repeat until all the tortillas have been fried.
15. 15
    Preheat the oven to 350 degrees F.
16. 16
    Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish.
17. 17
    Dip each tortilla into the sauce.
18. 18
    Set the sauce-soaked tortillas on a cookie sheet.
19. 19
    Onto each tortilla, place some of the meat mixture, black olives and green onions.
20. 20
    Top with a generous portion of grated Cheddar.
21. 21
    Roll up the tortilla to contain the filling inside.
22. 22
    Place the tortilla seam-side down in the baking dish.
23. 23
    Repeat with the rest of the tortillas.
24. 24
    Stir the cilantro into the sauce and ladle a little sauce over the top.
25. 25
    End with a generous sprinkling of cheese.
26. 26
    Bake the enchiladas until bubbly, about 20 minutes.
27. 27
    Sprinkle extra chopped cilantro over the top.
28. 28
    Serve with beans and/or rice.