Enchiladas are my favorite entree to order when we go out for Mexican food. I think my all time favorite is chicken with mole sauce, but beef with red sauce is a close second! I saw Pioneer Woman making this enchilada recipe on her show and it looked delicious! Ron does not like enchiladas as much as I do, but it never hurts to try a new recipe. I find enchiladas to be a bit messy and time intensive, but totally worth it in the end. This recipe takes a little while, but the flavors are delicious! Ron loved this recipe which was shocking to me. I left out the olives originally used in the filling because I prefer to top mine after they cook…..and eat all the olives out of the can….sigh… The method of cooking the sauce is great because it does not taste so “pre-prepared” and has more richness in flavor. This recipe is rich, delicious and worth the extra time to put together!
We are planning a trip to the Zoo Boo this weekend and a Halloween themed dinner on Sunday! Hope everyone is having a great week!
1 Tbl Canola Oil
1 Tbl All-purpose Flour
1 can (28 oz) Red Enchilada Sauce
2 cups Chicken Stock
1/2 tsp Salt
1/2 tsp Ground Black Pepper
2 Tbl Chopped Cilantro
1 lb Ground Beef
1 Medium Onion, Finely Diced
2 cans (4 oz) Diced Green Chilies
12-14 Corn Tortillas
1/2 cup Canola Oil
3 cups Grated Sharp Cheddar Cheese
1 cup Chopped Green Onions
1/2 cup Chopped Cilantro
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 the sauce simmers, brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
When the sauce is done simmering 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.
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 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 and green onions.
Bake for 25 minutes or until bubbly. Sprinkle cilantro over enchiladas and serve with sour cream.