Simple Perfect Enchiladas

This recipe and lovely picture comes courtesy of the Pioneer Women.  As promised here is the recipe I told you about earlier this week.  For me, this comes as a surprise to actually like a recipe where red enchilada sauce is used.  I am NOT a fan of it and have tried many recipes to force myself into liking it, yet no success!  Well, that has all changed with this recipe from the Pioneer Women.  The red sauce combined with the chicken broth is out of this world, at least my world. The filling is simple, yet tasty.  There are a few steps to this recipe which some people might think makes this a hard recipe, but don't let that scare you away from giving this a try.  I can safely say, this has become my new favorite Mexican dish!  Like many of you know, I never make something just like the recipe, so we did serve this with diced fresh tomatoes, diced avocado and a dollop of sour cream.  Also, I added the green chilies to the meat mixture which worked out great. Well, now I am hungry and will need to make this next week!  Give it a try, you will be amazed!




Simple Perfect Enchiladas
www.foodnetwork.com

Ingredients

Sauce:
2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
Meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
The Rest:
Canola oil, for frying
10 to 14 corn tortillas (I used white corn)
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish
Directions

For the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat:

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.

For the rest:

In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.

Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.