Simple Beef Enchiladas

Step 1 -In a saucepan over medium-low heat, combine the canola oil and flour.

Step 2 -Whisk together and allow to bubble for 1 minute.

Step 3 -Pour in the red sauce, chicken broth, salt and pepper.

Step 4 -Bring the sauce to a boil.

Step 5 -Reduce the heat and simmer.

Step 6 -While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat, about 6-8 minutes.

Step 7 -Drain the fat.

Step 8 -Add the salt and stir to combine.

Step 9 -Turn off the heat and set aside.

Step 10 -In a small skillet over medium heat, heat a thin layer of canola oil.

Step 11 -Lightly fry the tortillas just until soft. Do not crisp.

Step 12 -Drain the tortillas on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Step 13 -Preheat the oven to 350 degrees F.

Step 14 -Spread 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish.

Step 15 -One at a time, dip each fried tortilla into the sauce.

Step 16 -Set the sauce-soaked tortillas on a plate.

Step 17 -Add about 1/3 cup of the meat mixture, chilies, as well as 2 teaspoons of the green onions and black olives.

Step 18 -Top with the cheddar, making sure to evenly divide it so every tortilla will get some cheese.

Step 19 -Roll up the tortilla to contain the filling inside.

Step 20 -Place the tortilla seam side down in the baking dish and repeat with the rest of the tortillas.

Step 21 -Pour the remaining sauce over the top of the enchiladas.

Step 22 -Add a generous sprinkling of the cheese and any other bits of the chiles, green onions, or olives you have left over from the filling on top of the enchiladas.

Step 23 -Bake the enchiladas until bubbly, about 20 minutes.

Step 24 -Sprinkle the chopped cilantro over the top and serve.