Enchiladas

Beef Enchiladas

Last weekend we made The Pioneer Woman’s Favorite Enchiladas, and wow, they were good. Really really good. They are somewhat time-consuming to make, but Hubby and I thought they were well worth the effort. This is an excellent cold-weather/comfort food dish! I have posted Ree’s recipe below, with my notes in brackets, but if you intend to make them you should check out Ree’s website with the photo tutorial of this recipe.

THE SAUCE
1 tablespoon canola oil [I used olive oil because that’s what I have]
1 tablespoon all-purpose flour
1 large (28-ounce) can enchilada or red sauce [I used Las Palmas enchilada sauce]
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper [omitted the pepper, because I bought picante/hot enchilada sauce and there was plenty of heat in it for me]
2 tablespoons chopped Cilantro [omitted from the sauce]

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for 2-3 minutes. Pour in the enchilada sauce, chicken broth, salt, and pepper [if using], and bring to a boil. Reduce heat and simmer 30 to 45 minutes. [If using cilantro in the sauce, add it right before you are about to use the sauce in the “Assembly” part of the instructions.]

THE MEAT
1 1/2 pounds ground beef [I think 1 1/4 pounds would be enough]
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and season with salt. Set aside.

TORTILLAS
10 to 14 corn tortillas [I bought 20 tortillas that were each about 5 inches in diameter. I used 19 tortillas, and would have certainly used the last one if I could have fit it in the pans! So, I recommend buying extra tortillas.]
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried. [I’m not a fan of frying tortillas in oil. So I heated them in a non-stick skillet with no oil. For the second batch, I skipped this step entirely. Next time, I may just heat them in the microwave with a wet paper towel over them.]

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese [We bought a Mexican grated cheese mixture with cheddar jack and jalapenos. We only used 2 cups.]
½ cup chopped black olives
1 cup chopped green onions [didn’t measure; just chopped the whole bunch]
½ cup chopped cilantro [again, just chopped the whole bunch. We love cilantro so we used it all here.]

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 chopped cilantro over enchiladas before serving.

Beef Enchiladas

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7 Comments on “Enchiladas”

  1. Oiyi says:

    Oh yummy!!! Thanks for the recipe. I just made chicken enchiladas for the first time on Monday. The recipe is from the current issue of Everday Food. They called it lighter or healthier. It was something that I could whip together quickly, but I would love to try something more elaborate like yours.

  2. ruth says:

    ooo!! i love enchiladas. definitely keeping this one in the records to try out!
    (p.s. GREAT photos!) 🙂

  3. Beth says:

    We’ve been buying enchilada kits lately but these look so much yummier!!! Great photography, too.

  4. Lisa says:

    those look so good!

  5. Nell says:

    Yum! These look delicious!

  6. joyce says:

    Looks really good. I must try! Your pictures are very appetizing.
    My sister-in-law prepares enchiladas a different way. Instead of rolling into individual enchiladas, she tears the tortiallas, and layers like a lasagna with the filling inbetween the layers. You can cut like a lasagna too but with the enchilada taste and flavor.

  7. isabel says:

    This looks great! Don’t give up on frying the tortillas. You can add a little oil to a pan and a spoonful of sauce. Sauté the tortillas on each side in the sauce/oil mixture. It really adds to the flavour!