Pioneer Woman Enchiladas

PW’s Favorite Enchiladas
THE SAUCE1 tablespoon canola oil1 tablespoons all-purpose flour1 large (28-ounce) can enchilada or red sauce2 cups chicken broth½ teaspoon salt½ teaspoon ground black pepper2 tablespoons chopped CilantroIn a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
THE MEAT1 1/2 pounds ground beef1 medium onion, finely diced2 4-ounce cans diced green chilies1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
TORTILLAS10 to 14 corn tortillas½ cup canola oil
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
ASSEMBLYSauce (above)Meat (above)Tortillas (above)3 cups grated sharp cheddar cheese½ cup chopped black olives1 cup chopped green onions½ cup chopped cilantro
Preheat oven to 350 degrees.
Pour ½ cup red sauce in bottom of baking pan. Spread to even out.Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.