• Cooking Time:
  • Servings: 6-8
  • Preparation Time:


  • 1 tablespoon canola oil
  • 1 tablespoons all-purpose flour
  • 1 large (28-ounce) can enchilada or red sauce
  • 2 cups chicken broth
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons chopped Cilantro
  • 1 1/2 pounds ground beef
  • 1 medium onion, finely diced
  • 2 4-ounce cans diced green chilies
  • 1/2 teaspoon salt
  • 10 to 14 corn tortillas
  • ½ cup canola oil
  • 3 cups grated sharp cheddar cheese
  • ½ cup chopped black olives
  • 1 cup chopped green onions
  • ½ cup chopped cilantro


  • 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.
  • Brown 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, 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.


This came from & it is so delish, I just wanted to share...

Categories: Casserole 

Author Credit: The Pioneer Woman

Website Credit:

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