You know I love a good Mexican feast, which is why I was so excited to make these enchiladas from my Pioneer Women cookbook. Pdubs calls them "simple and perfect" and I really can't disagree. They're easy to make and full of cheesy, Mexican goodness. The recipe is in the Pioneer Women's first cookbook and posted online
here. She splits it up into three sections, the sauce, meat and the rest.
INGREDIENTS
Sauce:
1 tbs canola oil
1 tbs flour
1 can (28 oz) enchilada sauce
2 cups chicken broth
2 tbs chopped cilantro
1/2 tsp each slat & pepper
Meat:
1 and 1/2 lbs ground beef
1 medium onion, diced
2 cans (4 oz) diced green chilies
1/2 tsp salt
The Rest:
10-14 corn tortillas
3 cups grated sharp cheddar cheese (I've gone the PW way on cheese, shredding it yourself somehow tastes so much better than the store bought shredded, it's cheaper too!)
1/2 cup chopped black olives
1 cup chopped green onions
1/2 cup chopped cilantro
PREPARATION
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.
Meanwhile, brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. I like a little kick so I used one can of hot jalapenos instead of the second can of green chilies. Set aside.
Preheat the over to 350 and pour enough red sauce into your baking dish to cover the bottom. To keep this a little bit healthier, I didn't fry the tortillas, to soften before filling I just dipped each one into the sauce using tongs. Once all the tortillas are ready use a cookie sheet for the assembly. Spoon a little meat, grated cheese, black olives and green onions in the tortilla and roll up, placing seam side down in a baking dish.
Pour extra red sauce over the tortillas and top with remaining cheese.
Bake for 20 minutes or until bubbly. And really, is there anything better than bubbling cheese?! Sprinkle cilantro and green onions for garnish. The recipe is also perfect for freezing. I always have enough to make a few containers for the freezer. Right before the step of putting everything in the oven, freeze a few portions with sauce and cheese and you'll have a super easy meal for another week.
If you're an enchilada lover like me, check out my other recipes:
Spicy Chicken Enchiladas
Bean Enchiladas a la Ali
Linking up to
Tasty Tuesday's on my Sister's blog today, lots of good recipes posted over there!
