NOTES
- Recipe modified from The Food Network - The Pioneer Woman
- Double this and freeze a pan for later!
INGREDIENTS
Sauce:
- 2 tbsp canola oil
- 2 tbsp all-purpose flour
- 28-oz can enchilada or Mexican red sauce
- 2 c. chicken broth
- 1/2 tsp salt (or more, to taste)
- 1/2 tsp black pepper (or more, to taste)
Meat:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 1/2 tsp salt
Other:
- Canola oil, for frying
- 10-14 corn tortillas
- Two 4-oz cans diced green chilies
- 1 c. chopped green onions
- 3 c. grated sharp cheddar cheese
- Cilantro, for garnish
DIRECTIONS
For the sauce:
1. In a saucepan over medium-low heat, combine the canola oil and flour. Whisk and let simmer 1 minute.
2. Pour in the red sauce, chicken broth, salt and pepper and bring to a boil.
3. Reduce the heat and simmer while you prepare the other ingredients.
For the meat:
1. Brown the ground beef and onions in a large skillet over medium-high heat.
2. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
For the rest:
1. In a small skillet over medium heat, heat a layer of canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat with all tortillas. Do not skip this step. It really makes a difference!
2. Preheat the oven to 350 degrees F.
3. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
4. Dipping the tortillas one at a time into the pan with the rest of the sauce, coating both sides and set the sauce-soaked tortillas in a pile on a plate.
5. Working your way down the pile of tortillas one at a time, place on some of the meat mixture, chilies, & green onions. Top with a generous portion of cheddar. Roll up the tortilla to contain the filling inside.
6. 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 you have left over from the filling.
7. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve with rice, chopped lettuce and tomato, sour cream, avocado slices, etc.
1. In a saucepan over medium-low heat, combine the canola oil and flour. Whisk and let simmer 1 minute.
2. Pour in the red sauce, chicken broth, salt and pepper and bring to a boil.
3. Reduce the heat and simmer while you prepare the other ingredients.
For the meat:
1. Brown the ground beef and onions in a large skillet over medium-high heat.
2. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
For the rest:
1. In a small skillet over medium heat, heat a layer of canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat with all tortillas. Do not skip this step. It really makes a difference!
2. Preheat the oven to 350 degrees F.
3. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
4. Dipping the tortillas one at a time into the pan with the rest of the sauce, coating both sides and set the sauce-soaked tortillas in a pile on a plate.
5. Working your way down the pile of tortillas one at a time, place on some of the meat mixture, chilies, & green onions. Top with a generous portion of cheddar. Roll up the tortilla to contain the filling inside.
6. 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 you have left over from the filling.
7. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve with rice, chopped lettuce and tomato, sour cream, avocado slices, etc.
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