There is one reason in particular why this is my favorite recipe to use when making one of my favorite dishes of all time and that is the directions are so super easy to follow. Everything is laid out perfectly so that it’s easy to follow and understand. It’s almost like an “Enchiladas for Dummies” and I appreciate that. After making it a few times, I have it down pat now, but in the beginning, I was happy that it was so nice and easy to go from one step to the next. Check out what they are saying about this recipe over at The Pioneer Woman:
“My most tummy rumbling like Pooh winner of the best recipe of the year/all of existence award. The one I want to eat right now.”
After trying this the first time, you are going to want to have it on your table regularly.
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon Gold Medal All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Swanson Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons Chopped Cilantro
FOR THE MEAT:
1-1/2 pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
1/2 teaspoon Morton Salt
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
1/2 cup Canola Oil
3 cups Grated Sharp Cheddar Cheese
1/2 cup Chopped Black Olives
1 cup Chopped Green Onions
1/2 cup Chopped Cilantro
Step #1 – 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 sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – 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.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
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 cilantro over enchiladas before serving.
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Quick Tip: Parsley can be used in place of the cilantro.
Thanks again to The Pioneer Woman for this authentic and simple recipe.