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- 1/2 cup cilantro - chopped, more for garnish
These enchiladas are sure to hit the spot for a little mexican flare. Not too spicy but can be
modified for any one.
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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