3cupsGrated Sharp Cheddar Cheese, divided between filling and topping
Sour Cream and Chopped Green Onion, for topping
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Add the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and lightly simmer for 20 minutes while you prepare the rest of the recipe.
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and salt. Set aside.
When the sauce is done simmering heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 20 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese (about a 1/2 tbsp) and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese and green onions.
Bake for 25 minutes or until bubbly. Serve with sour cream and additional chopped green onion.