This is the Pioneer Woman's favorite enchiladas. I decided to give them a try for a couple reasons. 1- everything she makes is good, 2- cilantro!, 3- I've never made beef enchiladas before. These were very tasty! They do take some time to make as it is a three step process, but it's worth it.
The Pioneer Woman recently started another website called Tasty Kitchen. It's filled with wonderful recipes and has already become one of my favorite sites. Be sure and check it out!
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In 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.
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
10 to 14 corn tortillas
½ 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.
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ 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.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.