Homemade enchiladas can be made with cooked ground beef, tortillas, cheese and seasonings. A recipe calling for 1 pound of cooked ground beef makes about eight servings.
Whisk together 2 tablespoons each of canola oil and flour in a saucepan on medium low. Let bubble for a minute then pour in a 28-ounce can of enchilada sauce, 2 cups chicken broth and ½ teaspoon each of salt and black pepper. Bring to a boil then let simmer.
Brown 1 pound ground beef and one finely chopped medium onion. Drain the grease and stir in ½ teaspoon of salt. Set it aside. Fry 10 to 14 corn tortillas in a little canola oil over medium heat until they are soft. Drain on a plate with a paper towel.
Preheat oven to 350 degrees Fahrenheit and spread ½ cup of the sauce made earlier in a 9-by-13 inch baking dish. Dip the tortillas in the sauce and evenly distribute the browned meat, 8 ounces of diced chillies, 1 cup chopped green onion, ½ cup chopped black olives and grated sharp cheddar cheese into the tortillas. Place the filled tortillas with the seam on the bottom in the baking dish.
Cover the enchiladas with the remaining sauce and more grated cheddar cheese. Bake at 350 degrees Fahrenheit until bubbly, about 20 minutes. Garnish with chopped cilantro and serve.