Simple, Perfect Enchiladas

Adapted from The Pioneer Woman Cooks cookbook

THE SAUCE
1 T canola oil
2 T AP flour
1 large (28 oz) can red enchilada sauce (no meat chunks please)
2 cups chicken broth
1/2 t salt
1/2 t black pepper
2 T chopped cilantro, plus extra for serving

THE MEAT
1 pound extra lean ground turkey (or beef, whatever you prefer)
1/2 medium onion
2 (4 oz) cans diced green chilies
1/2 t salt

THE REST
10-14 corn tortillas
1/2 cup chopped black olives, optional
2 cups grated cheddar cheese
cilantro

THE SAUCE
1. In a saucepan over medium heat, combine the canola oil and flour.
2. Whisk together and allow to bubble for 1 minute.
3. Pour in the red sauce, chicken broth, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer while you prepare the other ingredients.

THE MEAT
1. Finely chop the onion.
2. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain the fat, then add the green chilies. Add the salt and stir to combine. Turn off the heat and set aside.

THE REST
1. Heat the tortillas in the microwave. Wrap them in a damp paper towel or dish towel to keep them moist.
2. Preheat the oven to 350 degrees. Spread 1/2 cup of the sauce in the bottom of a 9x13 baking dish.
3. Dip each tortilla into the sauce. I tried using tongs at first but my tortillas kept ripping so I had better luck with my hands. This step is messy, be prepared. Have paper towels and/or towels handy.
4. Set the sauce-soaked tortilla on a cookie sheet lined with foil. Place some of the meat mixture, black olives, and grated cheese.
5. Roll and place seam side down into the baking dish. Repeat with the rest of the tortillas.
6. Stir the cilantro into the remaining sauce and pour over the top. (You dont have to use all the sauce if you dont like your enchiladas swimming)
7. Sprinkle with cheese and bake for 20 minutes or until bubbly.

Serve topped with shredded lettuce, tomato, and a fried egg! I promise...its yummy!