Easy Layered Beef Enchiladas Recipe | Authentic Flavor

INGREDIENTS

Red Chili Sauce (recipe) 1 pound ground beef 3/4 cup plus 1 tablespoon vegetable oil, divided 1 cup finely chopped white onion 1 clove garlic, minced 1/2 teaspoon salt 12 corn tortillas (6-inch diameter) 2 cups (8 ounces) shredded Cheddar cheese 2/3 cup chopped pitted black olives 1‑1/2 cups shredded iceberg lettuce and chopped fresh cilantro for garnish

PREPARATION:

1. Prepare Red Chili Sauce.
2. Brown beef in 1 tablespoon hot oil in large skillet over medium-high heat 6 to 8 minutes, stirring to separate meat. Add onion; cook and stir 4 minutes or until onion is softened; discard fat.
3. Stir garlic, salt and 1 cup Red Chili Sauce into skillet; mix well. Bring to a boil over medium heat. Reduce heat to low. Simmer, uncovered, 5 minutes or until most of liquid has evaporated and meat is moistly coated with sauce, stirring frequently.
4. Heat remaining 3/4 cup oil in medium skillet over medium heat until hot. Fry tortillas, 1 at a time, 10 to 20 seconds or until just limp and blistered, turning once. Drain on paper towels. Remove and discard oil.
5. Heat remaining 1-1/2 cups Red Chili Sauce in medium skillet over medium heat until hot; remove from heat.
6. Dip 1 tortilla into sauce with tongs to coat. Remove, draining off excess sauce. Place on broiler-proof individual plate. Spread about 1/4 cup meat filling on tortilla; sprinkle with 2 tablespoons cheese and 1 tablespoon olives. Repeat, making two more layers. Repeat with remaining tortillas
7. Place enchiladas in broiler 4 inches from heat. Broil 3 minutes or until cheese is melted. Sprinkle with remaining olives. Garnish, if desired.

This recipe appears in: Mexican