Perfect Enchiladas

So yesterday, my idol was in Denver!

The Pioneer Woman!

So I got her new cookbook (of course) the day after it came out, and I went and saw her of course! This is the 2nd time I’ve gotten to meet her! She’s Awesome!
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She looked right at me!
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So in honor of meeting my idol and the person who inspires me to cook the most, I thought I would share with you a Pioneer Woman Recipe:

Recipe

Two Years Ago:

Greek Salad

Sausage Bake

Tiramisu

Garlic Cheese Bread

Best Frosting

One Year Ago:

Chicken seasoned rice casserole

FOR THE SAUCE:
■1 Tablespoon Canola Oil
■1 Tablespoon All-purpose Flour
■1 can (28 Ounce) Enchilada Or Red Sauce
■2 cups Chicken Broth
■1/2 teaspoon Salt
■1/2 teaspoon Ground Black Pepper
■2 Tablespoons Chopped Cilantro
■ _____
■ FOR THE MEAT:
■1-1/2 pound Ground Beef
■1 whole Medium Onion, Finely Diced
■2 cans (4 Ounce) Diced Green Chilies
■1/2 teaspoon Salt
■ _____
■ FOR THE TORTILLAS:
■10 whole (to 14) Corn Tortillas
■1/2 cup Canola Oil
■ _____
■ TO ASSEMBLE:
■3 cups Grated Sharp Cheddar Cheese
■1/2 cup Chopped Black Olives
■1 cup Chopped Green Onions
■1/2 cup Chopped Cilantro

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Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour
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and whisk together
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to make a paste, cooking for one minute. Pour in the red sauce,
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chicken broth,
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cilantro,
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salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat
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with onions in a skillet.
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Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
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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.
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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.
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Bake for 20 minutes or until bubbly.
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Sprinkle cilantro over enchiladas before serving.
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One thought on “Perfect Enchiladas

  1. I make this dish often thanks to my mom but also changed it up to New Mexico style by stacking the tortillas on top of each other layered with allthe fixings.
    Thanks for Sharing your dish

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