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The Eastern Echo Thursday, May 30, 2024 | Print Archive
The Eastern Echo




2 cups canola oil

2 tbsp all-purpose flour

One 28 oz. Can enchilada or Mexican red sauce

2 cups chicken broth

1⁄2 tsp salt

1⁄2 tsp black pepper


1 lb ground beef

1 medium onion, finely chopped

1⁄2 tsp salt

The Rest:

Canola oil, for frying

10 to 14 corn tortillas

Two 4 oz. cans diced green chilies

1 cup chopped green onions

1⁄2 cup chopped black onions

3 cups grated sharp Cheddar cheese

Cilantro, for garnish


1. In a sauce pan over medium heat combine the canola oil(for sauce) and flour. Whisk together and allow to bubble for one minute. Pour in red sauce, chicken broth, salt, and pepper. Bring to a boil, and reduce heat. Let simmer while preparing other ingredients.

2. In a separate skillet brown the ground beef with the onions over medium heat. Drain, then add salt and stir to combine. Turn off heat and set aside.

3. In a small skillet over medium heat, pour in some canola oil. Lightly fry the tortillas until soft, place on paper-towel lines plate to dry, repeat for all tortillas.

4. Preheat oven to 350 degrees.

5. Spread 1⁄2 cup of sauce in the bottom of a 9 by 13 inch baking dish. Next, one at a time, dip each tortilla into the sauce and place onto a plate. Put on some of the Meat mixture, chilies, green onions, and black olives. Top with cheese and roll up tortilla.

6. Place the tortillas seam side down back into the baking dish, cover with the rest of the sauce, and sprinkle a generous portion of cheese on top. Add any extra bit of chilies, green onions, or black olives.

7. Bake Enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro on top and serve.