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December 14, 2011

Enchiladas

We had a bunch of canned enchilada sauce around the house, so I gathered up the ingredients to make enchiladas. You may remember I made white chicken enchiladas previously, which I think I liked better than these. I made this recipe with ground beef, but I think the white sauce makes for a more flavorful enchilada, but these would have been better with maybe rice or something else.


Recipe adapted from The Pioneer Woman

Ingredients:
For The Sauce:
1 Tbsp Canola Oil
1 Tbsp All-Purpose Flour
1 Can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ tsp Salt
½ tsp Ground Black Pepper
2 Tbsp Chopped Cilantro
For The Meat:
1-½ pounds Ground Beef
1 Whole Medium OnionFinely Diced
2 Cans (4 Ounce) Diced Green Chilies
½ tsp Salt
For The Tortillas:
10 Whole (To 14) Corn Tortillas
½ cup Canola Oil
To Assemble:
3 cups Grated Sharp Cheddar Cheese
½ cup Chopped Black Olives
1 cup Chopped Green Onions
½ cup Chopped Cilantro


Directions:
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.

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