EnchiladasPosted: November 6, 2008
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.
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.]
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.
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.]
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.