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