Monday, May 26, 2014
Saturday, May 24, 2014
Oh goodness. Where has this year gone? I can't believe it's gotten away from me.
Recently I made Enchiladas. Not just any Enchiladas. Amazing Enchiladas.
My family devoured the 9x13 pan in one sitting. Yeah, that's how amazing they were. :)
These will definitely be a staple around here from now on. You must make these too.
1 tablespoon canola oil
2 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teasoon black pepper
2 tablespoons chopped cilantro
1 pound ground beef
1 medium onion
Two- (4-ounce cans) diced-green chilies
1/2 teaspoon salt
10 to 14 corn tortillas
Canola oil for frying
1/2 cup chopped black olives
1 cup chopped green onions
3 cups grated sharp cheddar cheese
1) First, make the sauce. combine canola oil and flour.
2) Whisk together and allow to bubble over medium heat for one minute.
3) Then pour in the red sauce, chicken broth, salt and pepper. Bring to a boil.
4) Reduce the heat and simmer while you prepare the other ingredients.
5) While the sauce is simmering, prepare the meat. Finely chop the onion.
6) In a large skillet over medium-high heat, brown the ground beef with the onion. drain the fat, then add the green chilies. ( I always use high-quality beef. Bonus, there's less fat to drain).
7) In a skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel lined plate. Repeat until all the tortillas have been fried.
8) Preheat oven to 350*. Spread 1/2 of the sauce in the bottom of a 9x13-inch baking dish.
9) Next, dip each tortilla into the sauce.
10) Set the sauce-soaked tortilla on a cookie sheet. Onto each tortilla place some of the meat mixture, black olives, and green onions.
11) Top with a generous portion of grated cheddar.
12) Roll up the tortilla to contain the filling inside.
13) Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and pour the remaining sauce over the top.
14) End with a generous sprinkling of cheese.
15) Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle extra chopped cilantro over the top. (I also sprinkled green onions).
Can be served with beans, rice and a salad.
Makes 6 to 8 Servings.
Recipe: The Pioneer Woman Cooks - Ree Drummond