Time 1h20m Yield 14 enchiladas, 6 serving(s) Number Of Ingredients 17 Steps:
Make the sauce first - In 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. Meat- Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside. Preheat oven to 350. Tortillas - 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. Assembly - 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.
Time 55m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated. In a medium bowl, mix together yogurt, condensed soup, and cheese. Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas. Bake in preheated oven for 20 to 30 minutes.
Time 50m Yield 14 enchillads, 8 serving(s) Number Of Ingredients 16 Steps:
For the sauce. In sauce pan over medium heat combine canola oil and flour. Whisk together and allow to bubble for 1 minute. pour in the red sauce, chicken broth, salt and pepper. bring to boil. reduce the heat while you prepare the other ingredients. Meat. While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium high heat. Drain the fat. Add the salt and combine. turn off the heat and set aside. For the rest. In a small skillet over medium high heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. drain on paper towel. repeat until all tortillas are fried. Preheat oven to 350 degrees. Spread 1/2 cup of the sauce on the bottom of a 9 by 13 inch baking pan. next, one at a time, dip each tortilla into the sauce. set the sauce soaked tortilla on a plate. place on some of the meat mixture, , chillies, green onions and black olives. top with a generous portion of cheddar cheese. roll up the tortilla to contain the filling. place tortilla seem side down in the baking dish. repeat with the rest of the tortillas. pour the remaining sauce over the top. end with the generous sprinkling of cheese and any of the chillies, onions and olives you have left from the filling. bake for 20 minutes or until bubbly. sprinkle chopped cilantro on top and serve.
Time 2h15m Yield 10 Number Of Ingredients 13 Steps:
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
