Enchiladas

We eat Mexican once a week at our house. It's something we all like. These are a family favorite. I tweaked the Pioneer Woman version. This makes 12 enchiladas. You can either cut the recipe in half or freeze half of them before you cook them and eat half now. I like to go ahead and make all 12 and freeze half for dinner on a night I have to work. Then all I have to do is put them in the oven. I forgot to take a picture because everyone was hungry and ready to eat. I'll try to remember next time.

Ingredients:
FOR THE SAUCE:
1 T olive oil
1 T flour (if gluten free, use a gf flour or tapioca starch)
1 can (28 Ounce) Enchilada Sauce (any kind will do)
2 cups chicken broth
1/2 t salt
1/2 t ground black pepper
2 T chopped fresh cilantro or 1 T dried cilantro

FOR THE MEAT: (to use a roast and make the meat in the crock pot, click HERE)
1-1/2 pound ground beef
1 whole medium onion, finely diced
2 cans (4 Ounce) diced green chilies
1/2 t salt

12 medium flour or corn tortillas (I will use 6 now and then use the other six the next time I make it, or if we are having company, make all 12 now)
*(If you are gluten free, then get some gf tortillas. If you are dairy free, then leave out the cheese)

Directions:
FOR SAUCE
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes. (This makes a lot of sauce. I use half of the sauce now and freeze the other half for the next time.)

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

ASSEMBLY
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce with tongs, then remove to work surface. Spoon meat and add a little grated cheese to 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 bubbly. 
Serve with Mexican Rice and Lindsey's Queso Dip for a complete meal.