For the sauce
1 Tablespoon canola oil
1 Tablespoon flour
1 can (28 oz) enchilada or red sauce
2 cups chicken broth
1/2 teaspoon salt (I omitted this)
1/2 teaspoon ground black pepper
2 Tablespoons chopped cilantro
For the meat
1 1/2 lb ground sirloin
1 whole medium onion, diced
2 cans (4 oz each) diced green chiles
1/2 tsp salt (I omitted this)
For the tortillas
10-15 whole corn tortillas
1/2 cup canola oil
3 cups shredded cheddar cheese
1/2 cup black olives (I omitted these)
1 cup chopped green onion
Step 1 - The 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.
Step 2 - The Meat:
Brown meat with onions in a skillet. Drain off fat. Stir in green chiles and salt. Set aside.
Step 3 - The Tortillas:
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft (not crisp) - about 30 seconds per side (I found it only took about 10 seconds per side). Remove to a paper towel lined plate. Repeat until all tortillas have been fried.
Step 4 - Assembly:
Pour 1/2 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 olives, and a little green onion in the center of tortilla. Roll up and place, seam side down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheese. Cover with plastic wrap, then foil. Label & freeze
Thaw completely. Remove foil and plastic wrap, bake 20 minutes at 350 degrees until cheese is bubbly. Top with cilantro, chopped tomato or sour cream if desired.
Note: This recipe says it serves 6, but I was able to get 15 enchiladas from a single batch, which seems closer to 8 servings. :)
Adapted from a recipe found here: http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/