Beef Enchiladas

I like Mexican food. I really like Mexican food. Problem is that most Mexican food isn’t all that healthy. Which is probably why it tastes so good.

Mr. Chaos doesn’t like Mexican food so I never really tell him when we’re having Mexican food for dinner. Mr. Chaos not liking Mexican food has also forced me to find recipes to satisfy my craving. So when I stumble on recipes like Simple, Perfect Enchiladas from Pioneer Woman…I kinda get really really happy and usually do a happy dance.

These enchiladas take a little work but are totally worth it in the end. And please please please do as the recipe says and grate your own cheese. It makes such a difference. I did make a couple of changes for our taste preferences. I left out the olives, used mild cheddar, and left out the cilantro. They were amazing. I’ve made these a couple of times and this was my first with beef. The previous times I used shredded chicken and OMG they are good!

Simple, Perfect Enchiladas

From: The Pioneer Woman

Ingredients

  • FOR THE SAUCE:
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Chicken Broth
  • ½ teaspoons Salt
  • ½ teaspoons Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro
  • _____
  • FOR THE MEAT:
  • 1-½ pound Ground Beef
  • 1 whole Medium Onion, Finely Diced
  • 2 cans (4 Ounce) Diced Green Chilies
  • ½ teaspoons Salt
  • _____
  • FOR THE TORTILLAS:
  • 10 whole (to 14) Corn Tortillas
  • ½ cups Canola Oil
  • _____
  • TO ASSEMBLE:
  • 3 cups Grated Sharp Cheddar Cheese
  • ½ cups Chopped Black Olives
  • 1 cup Chopped Green Onions
  • ½ cups Chopped Cilantro

Preparation Instructions

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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