Beef Enchihladas

There's a few types of cuisine that I will make at home, but never really try to make it as good as actually going to the restaurant. Mexican, Italian, and Chinese are a few that come to mind. I just figure I will never get it as good as they can and that's fine with me. My new go to recipe website is thepioneerwoman.com. One night I was searching for a new enchilada recipe when I decided to try one from her blog. Let's just say I have never been more satisfied. We actually used venison instead of beef and it was oh so wonderful!!! I added and took away a few things from the original recipe. Here it is...

FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro

FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Tomatoes and Diced Green Chilies
½ teaspoons Salt
Sour Cream

FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola

TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Step #1 – The Sauce

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans of tomatoes and diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro