Arriba Enchiladas Food

SIMPLE PERFECT ENCHILADAS

Steps:

• 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 the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

ARRIBA ENCHILADAS

Steps:

• Preheat oven to 400 degrees. Grease 9x13 baking pan, set aside.
• In saucepan, blend chicken broth and flour. Cook, stirring, until broth thickens.
• Add salsa, chilies, onion, garlic, sugar and seasonings, mix well.
• Soften tortillas by dipping them into the hot mixture.
• Place a spoonful of chicken and a slice of cheese in each tortilla. Roll and place in the greased 9x13 baking pan. Repeat with remaing tortillas.
• Add sour cream to hot mixture, mix well. Pour over enchiladas. Top with grated cheese.
• Bake for 15 minutes.