The Pioneer Woman Tasty Kitchen
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Simple, Perfect Enchiladas!

4.85 Mitt(s) 14 Rating(s)14 votes, average: 4.85 out of 514 votes, average: 4.85 out of 514 votes, average: 4.85 out of 514 votes, average: 4.85 out of 514 votes, average: 4.85 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.

6 Comments

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Avatar of Megan (NutMegan)

Megan (NutMegan) on 10.5.2012

Made this a few weeks ago – turned out delicious!

Avatar of diamondgirl28

diamondgirl28 on 7.3.2012

Love these!

Avatar of proverbialpixie

proverbialpixie on 5.9.2010

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

Avatar of ranchgirl88

ranchgirl88 on 2.27.2010

Made these tonight…they were great!!!

Avatar of Lauren

Lauren on 2.18.2010

This is the first enchilada recipe I ever made, and it was great!!!! Takes awhile to get the whole thing assembled, but it was worth it.

14 Reviews

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Avatar of jeninwi

jeninwi on 10.7.2012

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

Avatar of 2manyjs

2manyjs on 9.27.2011

My friends and family cannot get enough of these.

Avatar of terrilw

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.

Avatar of julnewc

julnewc on 1.10.2011

I made these last night and my husband and I both loved them! I used flour tortillas and didn’t fry them before assembly and they were still fantastic. These were a little time consuming but not difficult – will definitely make again.

Avatar of wendiv

wendiv on 11.28.2010

There are not many dishes that I think are worth this much work, but this one is. I usually make a double batch so that we can have lots of leftovers.

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