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