Perfect Enchiladas

This is a Pioneer Woman recipe and I must admit I don't usually look through her stuff mainly because there are SO many pictures. But when my friend Kirsten gave these enchiladas a rave review, I couldn't resist...they looked and sounded wonderful! Let me just say that the sauce alone was SOOO good I wanted to drink it! I drenched the enchiladas in it (which made them fall apart a little, but still taste good!) and there was still a little leftover. We poured it on our rice and dipped chips in it. YUM!!! Mike agreed that it was pretty dang tasty! Next time I will just reserve more of the sauce for such fun as that and hopefully get enchiladas that stay in one piece a little better. I'm giving the instructions as they are on her site...

Step 1: The Sauce (the best part!!!)
1 T. canola oil
1 T. flour/cornstarch
1 large (28 oz) can enchilada/red sauce
2 c. chicken broth
1/2 t. salt
1/2 t. ground black pepper
2 T. chopped cilantro

-In a large saucepan over med. heat, add oil and flour and whisk together to make a paste, cooking for 1 min.
-Pour in the red sauce, chicken broth, salt, pepper, and cilantro, and bring to boil.
-Reduce heat and simmer 30-45 min.

Step 2: The Meat
-1 1/2 lbs. ground beef (I used 1/2 that much)
-1 med onion, finely diced
-2 4 oz cans diced green chilies
-1/2 t. salt (I left this out)

-Brown meat with onions in a skillet. Drain off fat.
-Stir in green chilies and salt. Set aside.

Step 3: Tortillas
10-14 corn tortillas
1/2 c. canola oil

-Heat canola oil in a small skillet over med. heat.
-Using tongs fry tortillas in oil until soft, not crisp.

Step 4: Assembly
Sauce
Meat
Tortillas
3 c. grated sharp cheddar cheese
1/2 c. chopped black olives (we don't like olives but I chopped them very finely and I think they definitely added to the dish)
1 c. chopped green onions
1/2 c. chopped cilantro

-Preheat oven to 350 degrees.
-Pour 1/2 . red sauce in bottom of baking dish.
-Dip each tortilla in red sauce, then fill with meat, some grated cheese, black olives and green onions. Roll up and place, seam down in baking pan. Repeat.
-Pour extra red sauce over enchiladas. Top with remaining cheese. Bake for 20 minutes or until bubbling (I broiled a minute at end).
-Sprinkle with cilantro before serving and ENJOY!