Preheat oven to 350 degrees.
In a sauce pan over medium heat combine butter and flour and whisk together for 1 minute. Add red enchilada sauce, chicken broth, salt and pepper. Bring to a boil. Reduce heat and let simmer on low.
Meanwhile, in a skillet, melt 1 TBS of butter with 1 TBS of oil. Add onion and saute until softened. Add ground beef, salt and pepper, and brown over medium high heat. Drain the grease. Add 1 cup of the sauce made earlier and the can of diced green chilis. Salt & pepper if needed.
Heat tortillas in a frying pan 3 at a time just until they bubble up. You want them pliable and soft. (You can also wrap 4-5 tortillas at a time in paper towels and microwave for 45 seconds.)
In a 13x9 baking dish add 1/2 cup of the sauce to cover the bottom of baking dish and half way up the sides.
Dip a tortilla into remaining sauce on both sides and shake off excess.
Place onto a plate, and put 2 TBS meat mixture and a sprinkle of cheese onto center of each tortilla. Roll up, putting seam side up into baking dish. Repeat.
Spoon sauce of the enchiladas. Place remaining cheese on top.
Bake for 20 minutes, until bubbly.
Serve with green onions, cilantro, and pico if you like.
Enjoy.
Hi Catherine. I made these and they were so good. Thanks for clear and simple directions!!
Becky’s Life
Hi Becky, I’m so glad the beef enchiladas turned out great for you. Hope you get to check out more of my recipes here.