These enchiladas, while delicious, redefine the term stick to your ribs.
Proceed with caution.
Pioneer Woman's Simple Perfect Enchiladas
Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons Chopped Cilantro
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FOR THE MEAT:
1-1/2 pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
1/2 teaspoon Salt
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FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
1/2 cup Canola Oil
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TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
1/2 cup Chopped Black Olives
1 cup Chopped Green Onions
1/2 cup Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one 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 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
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 bubbly. Sprinkle cilantro over enchiladas before serving.
5 comments:
yo dude lady,
this is just spit-balling, but knowing that you have a green egg, could you take the sauce and use it as a marinade (tossing in the onions and stuff form the "for the meat" section and replacing the enchilada sauce with chipotle peppers in adobo sauce or something), marinate some big piece of pork with it, then green egg that situation (basting with the left over sauce)and serve it up with a bunch of cheese and tortillas and beans? i'm basically asking you to try this so i know if i should do it.
chris v.
I've had this exact recipe sitting in my "must try" folder for like over a year now... every time I go to make it, I talk myself out of it... why? I do not know.. but I mean to rectify that soon!!
wow this looks so comforting and mouthwatering!Great clicks,
Goodpunk - that there's a damn good idea. And I LOVE to roast me some pork. It's my favorite thing next to ribs and brisket...and chicken. As it happens, I bought way to many cans of enchilada sauce so you just might get your wish. I'll report back.
Jenn - it is a great recipe but a time sucker. Saving grace is you can make it a day or two ahead and reheat no problem. I was too lazy to fry up the tortillas, so risked it by wrapping them in paper towels and nuking them to soften. Worked really well - only one of them tore. Just don't let them sit in the sauce too long or they turn to mush.
Angie - thanks, luv! I hope my blog grows up to look like yours one day.
I am not a huge enchilada lover, but saw an episode of her show and decided to try these. THESE ARE GREAT! I was so pleasantly surprised, and everyone raved. They were good right out of the oven as well as re-heated for leftovers. Will definitely make again and often. They are good just as written and do not need to be tweaked.
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