One of my favorite blogs to get recipes from is The Pioneer Woman Cooks! Ree, the Pioneer Woman (PW), does an amazing job of taking pictures of her process when she makes her recipes. If only I had that kind of time on my hands!
I have had issues with making enchiladas in the past - they always turned out too rich and made me sick. So I decided to give one last try to making homemade enchiladas. Well, it turns out that we have a winner! I loved that it didn't have an overpowering cheese flavor but a great combination of green chilies, green onions, cilantro, olives, and enchilada sauce. I definitely recommend this dish for all you Mexican-food lovers out there!
- 1 tablespoon canola oil
- 1 tablespoons all-purpose flour
- 1 large (28-ounce) can enchilada or red sauce
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
- 1 1/2 pounds ground beef
- 1 medium onion, finely diced
- 2 4-ounce cans diced green chilies
- 1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
- 10 to 14 corn tortillas
- ½ cup canola oil
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
- Sauce (above)
- Meat (above)
- Tortillas (above)
- 3 cups grated sharp cheddar cheese
- ½ cup chopped black olives
- 1 cup chopped green onions
- ½ cup chopped cilantro
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, a little black olives, 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.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.