Beef Enchiladas

Preparation time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Yield: 8 Enchiladas

Ingredients:

• 8 flour tortillas, warmed
• 1 4 oz. can diced green chilies
• 1/2 cup chopped green onion
• 3 cups shredded cheddar cheese
• Cilantro, for garnish

Sauce:

• 1 Tbsp. Vegetable Oil
• 1 Tbsp. Flour
• 1 8 oz. pouch of red enchilada sauce
• 1 cup chicken broth
• 1/2 tsp. salt
• 1/4 tsp. pepper

Meat:

• 1 lb. ground beef
• 1 yellow onion, diced
• 1/2 tsp. salt

Directions:

1. For the sauce, in a saucepan over medium-low heat, combine the 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 a boil. Reduce the heat and simmer while you prepare the other ingredients.
2. For the 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 stir to combine. Turn off the heat and set aside.
3. Preheat the oven to 350°F.
4. Spread 1/2 cup of the sauce in the bottom of a 9x9"inch baking dish. 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, chilies and green onion. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
5. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chilies, green onions or olives you have left over from the filling.
6. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

*Recipe adapted from "Simple Perfect Enchiladas" from foodnetwork.com