Saturday, December 3, 2011

Simple, Perfect Enchiladas!

This is a really good enchilada recipe.  When I made my grocery list for the week, I forgot to put Enchilada red sauce.  I bought green sauce. It was delecious. I can't imagine the red being any better, but I will try it next time to see which I like better.  Jud was the tortilla chef. He cooked them in oil and dipped them in sauce and then I wrapped them and put them in the baking dish.  Delecious. But then, I have never made anything bad that the Pioneer Woman cooked.  This is from August 2009 - Ree Drummond- The Pioneer Woman
Printable Version:

Ingredients for the Sauce:
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 can (28 oz) enchilada or red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped cilantro
For the Meat:
1-1/2 pound ground beef- I only used 1 lb. and I had some left-over for something else another night.
1 whole medium onion, finely diced I used 1/2 onion
2 can (4oz) diced green chilies I didn't use this since I used green enchilada sauce
1/2 teaspoon salt
For the Tortillas:
10 whole corn tortillas-Since is just Jud and me I used 8.
1/2 cups canola oil
To Assemble:
3 cups grated sharp cheddar cheese
1/2 cup chopped black olives
1 cup chopped green onions I didn't have any green onions. I used them all last night
1/2 cups chopped cilantro
Step #1 - The Sauce
In a large saucepan over medium heat, add oil and flour. Whisk together to make a rough, cooking for 1 minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 - The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 - Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 10 seconds on each side. Remove to a paper towel lined plate. Repeat until all tortillas have been fried.
Step #4 - Assembly
Preheat oven to 350 degrees. Pour 1/2 cup of red sauce in the bottom of a baking dish. 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 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
Since Jud was my sou chef, I had him fry and dip the tortillas, and then I filled and wrapped them. They were a little hot to work with so frying and dipping them all like Pioneer Woman says is probably a good idea.

1 comment:

Sherry said...

I tried it with the red sauce tonight and it was equally delicious.