Serve with Spanish rice, beans, sour cream, guacamole and margaritas to feed a crowd. Any leftovers will freeze well for a fiesta later.
Yield: 24 enchiladas
Preheat oven to 350 degrees F
In a medium saucepan (large enough to dip a tortilla into), combine the enchilada sauce and beef stock. Bring to a boil and turn down to a low simmer.
Saute the ground beef, onion and chiles in 3 tablespoons of olive oil. When the beef is done, add 1 cup of the enchilada sauce to the beef mixture. Remove with slotted spoon to bowl and set aside.
Add oil to the pan you cooked the beef in (enough to allow a tortilla to float freely, about 1/8-inch). Dip tortilla in enchilada sauce, then fry in oil a count of "ten" on each side. Remove with a spatula (as tongs will tear the tortilla). Stack on a plate.
Fill the center of each tortilla with meat, then cover with cheese and roll up. Place on a baking sheet greased with cooking spray.
Bake covered for 20 minutes until cheese melts.
Garnish with avocado slices and sour cream, and serve with Spanish rice and beans.
Please note that some ingredients and brands may not be available in every store.