1 tablespoon canola oil
2 tablespoons flour
1 can (28 ounces) red enchilada sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped cilantro, plus extra for serving
1 pound ground beef (or I actually used leftover brisket I had in the fridge)
1 medium onion, chopped
2 cans (4 ounces each) diced green chiles
1/2 teaspoon salt
10 to 14 corn tortillas
canola oil for frying
1/2 cup black olives, chopped
1 cup chopped green onions
3 cups grated sharp cheddar cheese
cilantro, for serving
sour cream, for serving
Make the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt, and pepper. Bring to a boil. Reduce heat and simmer 15 minutes.
Prepare the meat: In a large skillet over medium-high heat, brown the ground beef with the onion (if using leftover brisket, then saute the onion and add meat to warm after onion is soft and translucent). Drain the fat then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper-towel lined plate.
Preheat the oven to 350 degrees. Spread 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish. Working with one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a work surface. Onto each tortilla, place some of the meat mixture, black olives, and green onions. Sprinkle with a generous amount of cheddar cheese. Roll up the tortilla and place seam-side-down into the baking dish, Repeat with remaining tortillas.
Stir the cilantro into the sauce, and pour the remaining sauce over the top. Finish with a generous sprinkling of cheese. Bake for 20 minutes, or until bubbly. Sprinkle extra chopped cilantro over the top.