In the midst of the snow and sleet in lovely Princeton this past week, hubs and I decided to play pretend. And in pretend land, we were on a tropical island sipping Mai Tais and eating our weight in guacamole. And our roaring fire in the fireplace was actually tiki torches burning at the local luau.
And it was amazing.
So of course we got a hankering for Mexican food - I mean, that's actually a daily occurrence for me - and we ended up with this dish of deliciousness.
The Pioneer Woman's Simple Delicious Enchiladas :)
1 Tbsp Canola Oil
1 Tbsp Flour
1 (28oz) Can Enchilada or Red Sauce
2 Cups Chicken Broth
1/2 tsp Salt
1/2 tsp Ground Pepper
2 Tbsp Chopped Cilantro
1 1/2 pound Ground Beef
1/2 Medium Onion - diced
2 (4oz) Cans Diced Green Chilies
1/2 tsp Salt
10 whole Corn Tortillas
1/2 Cup Canola Oil
3 Cups Grated Sharp Cheddar Cheese
1/2 Chopped Black Olives (optional)
1 Cup Chopped Green Onions
1/2 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, while you finish preparing dish.
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.