 | | Directions |
- In a large saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute. Add enchilada sauce and chicken broth. Season with salt and pepper and bring to a boil. Reduce heat and simmer 30-40 minutes.
- In a large skillet, brown the ground beef and onion. Drain. Stir in chilies and seasoned salt. Set aside.
- In a small skillet, heat oil over medium heat. Fry tortillas individually in oil until soft, approximately 30 seconds per side. Drain on paper towels.
- Preheat oven to 350 degrees. Spread 1 cup of the sauce onto te bottom of a 9x13 baking dish. Dip each tortilla into the sauce. Spoon meat, grated cheese, green onions and cilantro into the tortilla. Carefully rollup and place seam-side down in baking pan. Repeat with all tortillas. Pour remaining sauce over enchiladas and top with cheddar cheese. Bake for 20-30 minutes.
- Serve with sour cream and cilantro.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 12
|  | | Ingredients | | - | | 1 tablespoon butter |
| - | | 1 tablespoon flour |
| - | | 28 ounces enchilada sauce |
| - | | 2 cups chicken broth |
| - | | 2 pounds ground beef |
| - | | 1 onion - diced |
| - | | 8 ounces green chiles - diced |
| - | | 1 teaspoon seasoning salt |
| - | | 12 corn tortillas |
| - | | 1/2 cup vegetable oil |
| - | | 3 cups Colby and Monterey Jack cheese |
| - | | 1 cup green onion - sliced |
| - | | 1/2 cup cilantro - chopped, more for garnish |
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