Beef Enchiladas...

Enchilada Sauce

1 TB canola oil
2 TBs flour
1 large (28 ounce) can of red enchilada sauce (I prefer Rosarita brand)
2 cups chicken broth
1/2 tsp. salt
2 TBs chopped cilantro (optional)

In a large saucepan, combine oil and flour and whisk together till bubbly. Cook
for 1 minute. Pour in the red sauce, chicken broth, and salt and bring to a boil.
Reduce the heat and simmer for 20 minutes.

Ground Beef

1 1/2 pounds ground beef
1 onion, finely diced (optional)
2 --- 4 ounce cans of diced green chiles
1/2 tsp. salt

Brown the meat with the onions. Partway through browning add the cans of chiles and
salt. Continue to brown the meat till cooked and set aside.

Shredded Beef
Cook frozen roast in crock pot with a little water over night and in the afternoon shred meat. Put meat back in crock pot with the green chilies. Cook for one hour on low and then assemble enchiladas.

Pour 1 1/2 cups of the enchilada sauce on the bottom of a greased 9 X 11 baking dish.

Put meat mixture and shredded cheese in the center of a flour tortilla and roll the enchilada and place the tortilla seam side
down in the pan. This recipe makes about 10 or 12 enchiladas. After using all the meat mixture, cover the enchiladas
with red sauce. I usually don't use the entire rest of the sauce because it can make the tortillas become soggy. Put shredded cheddar or mexican
cheese over the enchiladas and cover with foil.

Bake on 350 degrees for 30 minutes or until all are bubbling.

Black olives, cilantro, and green onions might be available for those who like to have those ingredients on top of the enchiladas.

**I think the shredded beef makes the enchiladas taste more like a Mexican restaurant style enchilada.