Enchiladas recipe

Enchiladas recipe


2 tablespoons canola oil

two tablespoons all-objective flour

One particular 28-ounce can enchilada or Mexican crimson sauce

2 cups chicken broth

1/2 teaspoon salt

one/2 teaspoon black pepper

1 pound floor beef

one medium onion, finely chopped

1/2 teaspoon salt

Canola oil, for frying

10 to 14 corn tortillas

Two four-ounce cans diced environmentally friendly chilies

one cup chopped eco-friendly onions

1/2 cup chopped black olives

3 cups grated sharp Cheddar cheese

Cilantro, for garnish


  1. For the sauce:
  2. In a saucepan over medium-low warmth, mix the canola oil and flour. Whisk together and enable to bubble for one minute. Pour in the red sauce, hen broth, salt and pepper. Provide to a boil. Lessen the heat and simmer although you put together the other substances.
  3. For the meat:
  4. While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, incorporate the salt and stir to mix. Flip off the heat and set aside.
  5. For the rest:
  6. In a modest skillet above medium heat, warmth some canola oil. Flippantly fry the tortillas just until comfortable. Do not crisp. Drain on a paper towel-lined plate. Repeat until finally all the tortillas have been fried.
  7. Preheat the oven to 350 levels F.
  8. Distribute one/two cup of the sauce in the bottom of a 9- by thirteen-inch baking dish. Next, a single at a time, dip every single tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Location on some of the meat mixture, chilies, eco-friendly onions and black olives. Prime with a generous portion of grated Cheddar. Roll up the tortilla to incorporate the filling inside of.
  9. Location the tortilla seam side down in the baking dish. Repeat with the relaxation of the tortillas and pour the remaining sauce in excess of the prime. Conclude with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left above from the filling.
  10. Bake the enchiladas for twenty minutes, or until bubbly. Sprinkle chopped cilantro more than the best and serve.

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