Sauce:
2-3 tablespoons of oil.
2 tablespoons of All Purpose Flour
1 28 oz. can Enchilada Red Sauce
2 Cups Chicken Broth
Salt & Pepper to taste
Cilantro (Optional)
Meat:
1 -1/2 lb Ground beef, turkey, deer meat (your choice)
1 medium onion (chopped)
Salt to taste
Tortillas:
10-12 whole corn tortillas (We prefer flour)
Oil
Items needed to put together:
2-3 cups of shredded cheese
1/2 cup black olives
1 small can of mild chilis
Directions:
The Sauce:
In Saucepan, add oil and flour to make a roux. Whisk togeteher. Heat until thickened but don't burn. Pour in chicken broth, enchilada sauce, salt, Pepper and cilantro (Optional). Bring to a boil. Reduce heat and simmer around 20-30 minutes stirring every so often.
The Meat:
Brown the onions and meat in a skillet. Drain.
Tortillas:
Heat oil in small skillet over medium heat. One at a time, heat through but not crisp maybe 15-20 seconds each turning. Remove and drain on paper towels.
Putting together:
Pour sauce in to bottom of baking dish.
Dip each tortilla in to sauce. Add meat and cheese and mild chilis. Roll up, seam side down. Place in to baking dish in to sauce. Fill up baking dish. Sprinkle with cheese covering enchiladas. Add any meat or chilis on top along with sliced black olives.
Bake in a 350 preheated oven for 20-25 minutes or until bubbly hot and cheese melted.
Enjoy!!!
Y'all go cook something!!!
