Get the fiesta started with these cheesy enchiladas! A real crowd pleaser, these Tex-Mex favorites are packed with loads of flavor and are well worth the multiple steps to assemble them. I like to put them together in the morning, so I can just pop them in the oven at dinnertime, saving me a last minute rush. Substitute the ground beef for ground turkey, or if you prefer, make a vegetarian version with a couple of shredded zucchini and a cup of frozen corn (see Recipe Tip below). Either way, your family will be clamoring for seconds (or thirds).Vegetarian version: Mix 2 grated zucchini, 1 cup of chopped green onions, 1 cup of corn kernels (frozen is fine), and 2 (4 ounce) cans of diced green chiles in a large bowl. Use instead of the meat mixture to fill the enchiladas, along with 1 tablespoon of grated cheese and chopped olives, if desired.
Yields 6 enchiladas
Vegetarian version: Mix 2 grated zucchini, 1 cup of chopped green onions, 1 cup of corn kernels (frozen is fine), and 2 (4 ounce) cans of diced green chiles in a large bowl. Use instead of the meat mixture to fill the enchiladas, along with 1 tablespoon of grated cheese and chopped olives, if desired.
Whisk oil and flour together in a medium saucepan over medium heat until combined. Let it cook for one minute, then whisk in the enchilada sauce and chicken stock and let simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
Meanwhile prep all ingredients. Chop yellow onions, olives, green onions and cilantro. Place the olives and green onions in small bowls near the area where you will assemble the enchiladas.
Heat a large skillet over medium heat. Add the ground beef and chopped yellow onion (not the green onions), and cook until browned. Drain fat if necessary and stir in salt, pepper, and diced green chiles. Remove from heat and set aside.
In another skillet, heat a thin layer of canola oil. Fry each tortilla for 10 seconds per side until soft, do not let them crisp. Set them on a plate lined with paper towels to cool slightly.
Set a large rimmed baking sheet next to the stove. Dip each tortilla in the enchilada sauce mixture and place on the baking sheet. Reserve the remaining sauce.
Preheat the oven to 350° F and begin assembling the enchiladas. Place a scant quarter cup of meat mixture down the middle of a tortilla. Top with 1 tablespoon of grated cheese, 1 tablespoon of the chopped green onion, and 1 tablespoon of the chopped olives. Carefully roll up and place seam down in a greased 9 x 13 inch pan. You may need to squish them together so that they all fit in the pan. Save any leftover meat mixture as a topping for nachos or filling for quesadillas.
Top with remaining enchilada sauce and remaining shredded cheese and bake for 20 minutes, or until cheese is melted and enchiladas are heated through.
Garnish with leftover sliced green onion and the chopped cilantro. Serve immediately.