A delightful take on classic enchiladas, featuring a rich homemade sauce and a cheesy, savory filling.
Heat the oil in a saucepan over medium heat. Add the flour and whisk until smooth, cooking for 1 minute.
Ensure the roux is smooth and lump-free for a creamy sauce.
Gradually whisk in the chicken broth, salt, pepper, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir occasionally to prevent the sauce from sticking to the pan.
In a skillet, cook the ground beef and onion over medium heat until browned. Drain excess fat.
Use lean ground beef to reduce the amount of fat to drain.
Stir in the diced green chilies and salt. Cook for an additional 5 minutes.
Taste the filling and adjust seasoning if necessary.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Heat a small amount of oil in a skillet. Fry each tortilla briefly on both sides until pliable.
Drain the tortillas on paper towels to remove excess oil.
Spread a small amount of sauce in the bottom of a baking dish. Dip each tortilla in the sauce, then fill with beef mixture, cheese, olives, and green onions. Roll up and place seam-side down in the dish.
Don't overfill the tortillas to prevent them from tearing.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Ensure the enchiladas are evenly coated with sauce for maximum flavor.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Let the enchiladas rest for a few minutes before serving to set the filling.
Garnish with chopped cilantro before serving.
Serve with a side of sour cream or guacamole for added flavor.
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