June 23, 2010

Simple Perfect Enchiladas

(photo from The Pioneer Woman)

I love going through all my favorite recipe blogs looking for new things to make. I have my favorites that I always go to first and one on them is The Pioneer Woman. She is awesome and very funny. Her name is Ree and you should really check out her website. Anyway, I found a recipe titled "Simple Perfect Enchiladas." These are WONDERFUL! Click HERE for Ree's recipe, or see below, I changed it a little. You should definitely try these:

  • Sauce:
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon All-purpose Flour
  • 1 (10 oz.) can green enchilada sauce
  • 1 (10 oz.) can red enchilada sauce
  • 1 ½ cups Chicken Broth
  • ½ teaspoons Salt
  • ½ teaspoons Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro

  • Meat:
  • 1-½ - 2 pounds Ground Beef
  • 1 whole Medium Onion, Finely Diced
  • 2 cans (4 Ounce) Diced Green Chilies
  • ½ teaspoons Salt

  • extras to put in while assembling:
  • 3 cups Grated Sharp Cheddar Cheese
  • ½ cups Chopped Black Olives

Start by making 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 and green sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

While the sauce is simmering, start 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.

Then assemble them:

Preheat oven to 350 degrees. Pour ½ cup sauce in bottom of baking pan. Spread to even out. Spoon meat, a little grated cheese, a little black olives, and spoonful of sauce in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra sauce over enchiladas. Top with shredded cheddar cheese.

Bake for 20 minutes or until bubbly.

*My family LOVES rice, so I make Cilantro Lime Rice and put it inside the enchiladas as well.

No comments:

Post a Comment


Related Posts with Thumbnails