BEEF ENCHILADAS SUPREME

                          
I always tell Justin the hardest part of cooking is deciding what to make. Almost every time I ask him for a suggestion he either says enchiladas or lasagna.  I don't usually comply with either of those, and when I do make the enchiladas he likes they are simply canned red enchilada sauce, ground beef, and sharp cheddar cheese in a corn tortilla and baked. His mama did this simple recipe but instead of enchilada sauce she used Wolf brand chili, so that is why he frequently requests them.  This time I went online and found Ree Drummond's recipe for "Simple Perfect Enchiladas".  They have a few extra ingredients so I decided they were Supreme, kinda like a Supreme pizza.  Justin loved them, but there again, he likes enchiladas pretty much any way he can get them.  They aren't fancy, but they are tasty and easy for a quick dinner.

2 TB canola oil + more for frying
2 TB flour
One 28 oz can enchilada or Mexican red sauce (I used Hatch.)
2 c. chicken broth
1 t. salt, divided
1/2 t. black pepper
1 lb. ground beef
1 medium onion, finely chopped
12 corn tortillas
Two 4 oz. cans diced green chiles
1 c. chopped green onions
1/2 c. chopped black olives
3 c. grated Sharp Cheddar or Colby Jack cheese

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

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat.  Drain the fat; add 1/2 t. salt and stir to combine.  Turn off the heat and set aside.

In a small skillet over medium heat, heat a small amount of canola oil.  Lightly fry each tortilla just until soft.  Do not crisp.  Drain on a paper towel-lined plate.  Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees.  Spray a 9x13" baking dish with Pam.

Spread 1/2 cup of the sauce in the bottom of the baking dish.  One at a time, dip each tortilla into the pan with the sauce.  Set the sauce-soaked tortilla in the dish and spoon some of the meat mixture, chiles, green onions and black olives into it.  Top with a generous portion of cheese.  Roll up the tortilla to contain the filling inside and turn the tortilla seam-side down.  Repeat with the rest of the tortillas and pour the remaining sauce over the top.  End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.

Bake the enchiladas for 20 minutes or until bubbly.  Using a metal spatula separate the enchiladas and serve 2-3 per person.