The Perfect Enchilada

Ingredients:

Sauce

• 2 tbsp. l. rapeseed oil
• 2 tbsp. premium flour
• 1 jar (800 g) Mexican red enchilada sauce
• 2 cups chicken broth
• 0.5 tsp salt
• 0.5 tsp black pepper

Meat

• 450 g of ground beef
• 1 medium onion, finely chopped
• 0.5 tsp salt

Topping

• 10 - 14 corn tortillas
• 2 x 110g cans of chopped green chili peppers
• 1 cup chopped green onions
• 0.5 cups chopped black olives
• 3 cups grated sharp cheddar
• Rapeseed oil, for frying
• Cilantro, for serving

Preparation:

1. Sauce:
   
   In a saucepan, heat the canola oil and flour over medium heat. Stir and cook for 1 minute. Pour in red enchilada sauce, chicken broth, salt, and black pepper. Bring to a boil. Reduce heat and simmer while preparing the remaining ingredients.
2. Meat:
   
   While the sauce is simmering, fry the ground beef and onion in a large skillet over medium heat. Drain the fat, add salt, and stir. Turn off the heat and set the skillet aside.
   
   Tortillas:
   
   Heat a little canola oil in a small skillet over medium heat. Lightly fry the tortillas until soft. They shouldn't be crispy. Transfer to a plate lined with paper towels. Fry all the tortillas.
3. Preheat oven to 175°C.
4. Spoon 1/2 cup of sauce into the bottom of a 9 x 13-inch baking dish and spread it out. Then, dip each tortilla into the sauce, one at a time. Place the sauce-soaked tortilla on a plate. Top it with some of the meat mixture, chili, green onions, and black olives. Sprinkle with a generous amount of grated cheddar. Roll the tortilla into a tube, sealing the filling inside.
5. Place the tube seam-side down in a baking dish. Repeat with the remaining flatbreads and top with the remaining sauce. Sprinkle generously with cheese and the remaining chili pieces, green onions, or olives.
6. Bake the enchiladas for 20 minutes or until bubbly. Sprinkle with chopped cilantro and serve.