Thursday, May 27, 2010

Pioneer Woman's Enchiladas

These enchiladas are fabulous! I got the recipe from the Pioneer Woman and changed a couple things to my liking.

Here's what you will need:

1 Tablespoon Canola Oil
1 Tablespoon 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
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
1 can (4 Ounce) Diced Green Chilies
½ teaspoons Salt
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
3 cups Grated Sharp Cheddar Cheese
1 cup Chopped Green Onions
½ cups Chopped Cilantro

First, we're going to make the sauce. Throw 1 tablespoon canola oil into a medium saucepan, followed by 1 tablespoon flour. Whisk it together over medium-low heat.

Continue cooking for about 2-3 minutes, and then pour in your can of red enchilada sauce and chicken broth. Add 1/2 teaspoon of pepper and 1/2 teaspoon of salt. Stir it all in and let simmer on low while you start everything else.

Now, time to make the meat. Chop up 1 onion...
Then throw it in a skillet with a drizzle of canola oil to saute over medium heat for a couple minutes. Now, add your hamburger meat.

Once it's browned, add 1 can of green chilies and a sprinkle of salt. Now, take the meat off the heat and let it hang out until you're ready for it.

In a small skillet over medium heat, add some canola oil and fry individual corn tortillas just until soft....about a minute. Now go back to your sauce and add a generous portion of chopped favorite.
So once all your tortillas are done, dip each one in your pot 'o sauce and lay out on a cookie sheet or just stack them on a plate. Time to assemble! Spoon a spoon (does that make sense?!) of meat on each tortilla, add some grated cheddar cheese and a sprinkle of green onions, and then roll up and place seam side down in your baking dish.
Once they're all in the dish, pour your remaining sauce on top and then add your grated cheddar. Don't be stingy with the cheddar guys. Trust me. I also added some chopped chives on top...mainly because I now look for any excuse to use my fresh herbs I'm growing ;)

Bake at 350 for about 20 minutes, or until the cheese is all nice and melted. Once you're ready to serve 'em up, sprinkle some fresh chopped cilantro on top and enjoy!

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