Friday, January 15, 2010

Simple, Perfect Enchiladas

That's what the Pioneer Woman calls them. And I'm pretty sure I agree with her. Well, about the perfect part anyway. They are not quite as simple as enchiladas I've made in the past (can you really get more simple than a can of enchilada sauce, some cheese, ground beef, and tortillas?), but the additions she makes are all for the better. They're so tasty that I had them for lunch the next day and then for dinner again, too!

I served ours with refried beans, but I probably should have also made some Mexican rice to round out the meal.

Simple, Perfect Enchiladas (from The Pioneer Woman's cookbook)


1 T. canola oil
2 T. flour
1 large can (28 oz) red enchilada sauce
2 c. chicken broth
1/2 t. salt
1/2 t. pepper
2 T. cilantro, chopped

1 lb. ground beef
1 medium onion, diced
2 cans (4 oz) diced green chilies
1/2 t. salt

10-14 corn tortillas
canola oil (for frying)
1/2 c. chopped black olives
1 c. chopped green onions
3 c. grated sharp cheddar cheese
cilantro, chopped

First, prepare the sauce by whisking together the flour and canola oil in a medium saucepan over medium-low heat. Allow to bubble for about a minute. Add the enchilada sauce, chicken broth, slat, and pepper. Bring to a boil. Reduce heat and simmer until ready to assemble.

Meanwhile, brown the beef with the onion in a large skillet over medium-high heat. Drain the grease. Add the green chilies and salt. Stir to combine, turn off the heat, and set aside.

In a small skillet, heat oil over medium heat. Lightly fry each tortilla just until soft. This only takes a few seconds if your oil is hot. Drain on a paper towel lined plate.

Preheat oven to 350 degrees. Spread 1/2 cup of the sauce in the bottom of a 9x13 baking dish.

Next, dip each tortilla in the sauce carefully using tongs (I had a couple of mine tear, so be gentle ;) ). Set the sauce soaked tortillas on a cookie sheet. Then, assemble enchiladas by placing some of the meat mixture, some olives, some green onions, and a generous amount of cheese on each tortilla. Roll up each one and place in the baking sheet seam side down. (Maybe it's because I'm pregnant and clumsy, but this ended up being a rather messy process. ;) I recommend having all the assembly ingredients readily accessible because your hands will get very messy.)

Once you've assembled all the enchiladas, add the chopped cilantro to the remaining sauce and pour over enchiladas. Top with a generous amount of grated cheese. Bake for 20 minutes, or until bubbly. Sprinkle extra cilantro on top before serving.

I'm pretty sure I could eat the whole pan full of these on my own if I let myself. They're addictive!

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