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Lesa’s Beef Enchiladas

published: April 22nd 2009
source: Lesa Jackson

Step #1 – The Sauce

1 tablespoon canola oil
1 tablespoon all-purpose flour
A large (28-ounce) can enchilada sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped cilantro

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking one minute. Pour in enchilada sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

Step #2 – The Meat

1 ½ pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
½ teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans green chilies and seasoned salt. Set aside.

Step #3 – Tortillas

10 to 14 corn tortillas
½ cup canola oil

Step #4 – Assembly

Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ fresh chopped cilantro

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp-about 30 seconds per side. Remove to a paper towel lined plate. Repeat until all tortillas have been fried.

Preheat oven to 350 degrees F. Pour ½ cup sauce in bottom of baking pan. Spread to even out. Dip each tortilla into sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in center of each tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle fresh chopped cilantro over enchiladas before serving.