With only 30 minutes of prep time and Elijahs Xtreme Regret Hot Sauce to give this recipe the kick we all need, you can have an easy meal that the whole family will love!
Enchiladas Recipe | Elijah's Xtreme
2 Tbsp canola oil
2 Tbsp flour
1 28oz can enchilada or Mexican red sauce
Elijah's Xtreme Regret Hot Sauce
2 cups chicken broth
1/2 tsp salt
1/2 tsp black pepper
1 lb ground beef
1 medium onion, finely chopped
1/2 tsp salt
Canola oil, for frying
10 to 14 tortillas
2 4oz cans diced green chiles
1 cup chopped green onions
1/3 cup chopped black olives
3 cups grated sharp cheddar cheese
Cilantro, for garnish
Ingredients for Sauce:
Ingredients for Meat:
Ingredients for the Rest:
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, Elijah's Xtreme Regret Hot 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, add some canola oil. Lightly fry each tortilla just until soft, do not crisp. Drain on a paper towel lined plate. Repeat until all tortillas have been fried.
Preheat the oven to 350F.
Spread 1/2 cup of the sauce in the bottom of a baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce soaked tortilla on a plate. Place on some meat mixture, chiles, green onions and black olives. Top with grated cheddar. Roll up the tortilla to contain the filling inside.
Place the tortillas seam side down in the baking dish. Pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other ingredients you have left from the filling.
Bake the enchiladas for 20 minutes. Sprinkle chopped cilantro on top, serve and enjoy!