The Pioneer Woman Tasty Kitchen
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Simple, Perfect Enchiladas!

4.88 Mitt(s) 16 Rating(s)16 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 5

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Level: Easy

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Description

Enchiladas from my real, live Mexican great uncle. It’s true! (So what if it was only by marriage, and so what if I have absolutely no interesting ethnicity in my bloodstream?) My mom has made these enchiladas for decades, and I feel I have been commissioned to pass them on to you.

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

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.

7 Comments

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Stacey S on 1.3.2015

Made these for dinner tonight. They were really yummy!

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Megan (NutMegan) on 10.5.2012

Made this a few weeks ago – turned out delicious!

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diamondgirl28 on 7.3.2012

Love these!

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proverbialpixie on 5.9.2010

We had theses tonight and loved not only the taste, but getting our hands goopy putting them all together!

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ranchgirl88 on 2.27.2010

Made these tonight…they were great!!!

16 Reviews

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Susan on 4.11.2015

Delicious!!!!!

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Stacey S on 1.3.2015

These were a hit for dinner tonight! They took a ltitle bit to prep but we’re totally worth it!

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jeninwi on 10.7.2012

Love this recipe – takes a bit of time but totally worth it!

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2manyjs on 9.27.2011

My friends and family cannot get enough of these.

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terrilw on 4.16.2011

These were time consuming (not hard, just takes time) but thankfully it made plenty so i have another meal in the freezer. Everyone in the family loved them.

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