Simple, Perfect Enchiladas! Recipe

Name: Simple, Perfect Enchiladas!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Canola Oil; 1 Tablespoon All-purpose Flour; 1 can (28 Ounce) Enchilada Or Red Sauce; 2 cups Chicken Broth; 1/2 teaspoons Salt; 1/2 teaspoons Ground Black Pepper; 2 Tablespoons Chopped Cilantro; 1- 1/2 pound Ground Beef; 1 whole Medium Onion, Finely Diced; 2 cans (4 Ounce) Diced Green Chilies; 1/2 teaspoons Salt; 10 whole (to 14) Corn Tortillas; 1/2 cups Canola Oil; 3 cups Grated Sharp Cheddar Cheese; 1/2 cups Chopped Black Olives; 1 cup Chopped Green Onions; 1/2 cups Chopped Cilantro

Servings: persons

1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
1/2 teaspoons Salt
1/2 teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
1- 1/2 pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
1/2 teaspoons Salt
10 whole (to 14) Corn Tortillas
1/2 cups Canola Oil
3 cups Grated Sharp Cheddar Cheese
1/2 cups Chopped Black Olives
1 cup Chopped Green Onions
1/2 cups Chopped Cilantro

1
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.
2
Pour in the red sauce, chicken broth, cilantro, salt and pepper.
3
Bring to a boil.
4
Reduce heat and simmer 30-45 minutes.
5
Step #2 The Meat Brown the meat with onions in a skillet.
6
Drain off fat.
7
Stir in 2 cans diced green chilies and seasoned salt.
8
Set aside.
9
Step #3 Tortillas Heat canola oil in a small skillet over medium heat.
10
One by one, using tongs, fry tortillas in oil until soft, not crisp about 30 seconds per side.
11
Remove to a papertowel lined plate.
12
Repeat until all tortillas have been fried.
13
Step #4 Assembly Preheat oven to 350 degrees.
14
Pour 1/2 cup red sauce in bottom of baking pan.
15
Spread to even out.
16
Dip each tortilla into red sauce, then remove to work surface.
17
Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla.
18
Roll up and place, seam down, in baking pan.
19
Repeat until pan is filled.
20
Pour extra red sauce over enchiladas.
21
Top with remaining cheddar cheese.
22
Bake for 20 minutes or until bubbly.
23
Sprinkle cilantro over enchiladas before serving.

1172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tablespoon Canola Oil, 1 Tablespoon All-purpose Flour, 1 can (28 Ounce) Enchilada Or Red Sauce, 2 cups Chicken Broth, and more.

Yes, Simple, Perfect Enchiladas! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Simple, Perfect Enchiladas!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions