Ok so I did this meal on Sunday but it was so good that I thought I would share it with you tonight. We had our BFF's over or as I like to call them my guinea pigs.. I love to make new dishes and then make them and DH eat them. So these enchiliadas are something that I saw over at Pioneer Woman oh I just love her Blog she is a hoot. So enjoy because they are really great!
THE SAUCE1 tablespoon canola oil1 tablespoons all-purpose flour1 large (28-ounce) can enchilada or red sauce2 cups chicken broth½ teaspoon salt½ teaspoon ground black pepper2 tablespoons chopped CilantroIn a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
THE MEAT1 1/2 pounds ground beef1 medium onion, finely diced2 4-ounce cans diced green chilies1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
TORTILLAS10 to 14 corn tortillas½ cup canola oil
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
ASSEMBLYSauce (above)Meat (above)Tortillas (above)3 cups grated sharp cheddar cheese½ cup chopped black olives1 cup chopped green onions½ cup chopped cilantro
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.
THE MEAT1 1/2 pounds ground beef1 medium onion, finely diced2 4-ounce cans diced green chilies1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
TORTILLAS10 to 14 corn tortillas½ cup canola oil
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
ASSEMBLYSauce (above)Meat (above)Tortillas (above)3 cups grated sharp cheddar cheese½ cup chopped black olives1 cup chopped green onions½ cup chopped cilantro
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.
XOXO
~Victoria~
they were sooooo yummy. The picture is fabulous if I do say so myself. :)
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