Beef Enchiladas 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    These enchiladas are sure to hit the spot for a little mexican flare. Not too spicy but can be modified for any one.	1

	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.	2