Prep 20 mins
Cook 1 hr
YUM! Another one courtesy of Pioneer Woman. These look delicious and I can't wait to try them!
- 1 tablespoon canola oil
- 1 tablespoon all-purpose flour
- 1 (28 ounce) can enchilada sauce or 1 (28 ounce) can pasta sauce
- 2 cups chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons chopped cilantro
- 1 1⁄2 lbs ground beef
- 1 medium onion, finely diced
- 2 (4 ounce) cans diced green chilies
- 1⁄2 teaspoon salt
- 10 -14 corn tortillas
- 1⁄2 cup canola oil
- 3 cups grated sharp cheddar cheese
- 1⁄2 cup chopped black olives
- 1 cup chopped green onion
- 1⁄2 cup chopped cilantro
- Make the sauce first - In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
- Meat- Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
- Preheat oven to 350.
- Tortillas - Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
- Assembly - 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 bubble. Sprinkle chopped cilantro over enchiladas before serving.
This was the BEST enchiladas I have ever had! My husband and I had a ball making them too. It was so much fun and they turned out sooo good!! I only made a couple changes. We didn't have burger laid out, we had steak so we just cut it up into thin slices and made it with that! Seasoned up with steak with beer and taco seasoning. Otherwise meat was the same. Additionally, I didn't want to use the small corn tortillas so I found a medium size but it was half corn half flour. They actually worked great! We didn't fry them ahead of time because we didn't want the grease from it but I think the flour in them made them malleable enough to be able to dip it in the sauce and still fold it around without breakage. <br/><br/>I think the only thing we will change next time is make it with shredded meat rather than sliced. The sliced tasted great but it wasn't as tender as I wanted for them. This was an AMAZING recipe and will definitely be making this again! Thank you for posting it!
This recipe was the bomb. Made as written. Had leftover roast so ran it through food processor and used instead of hamburger. Used mild enchilada sauce.
Thanks for posting Lakerdog2. I found this in Ree's cookbook but glad you already posted it. The only difference is it it one pound beef only not one and a half. I made as directed. My husband insisted that this get 5 stars. He loved it and raved about the dish having eaten it both on day one and for leftovers. The other family members gave it mixed reviews. Their main complaint being it was too spicy. I used a Mexican enchilada sauce that had kick when mixed with the green chilies. The sauce makes a big difference as do choosing mild or medium chiles. The tortillas fell apart when I filled after dipping in sauce, so I instead put sauce on the bottom of the pan then filled the oil dipped tortillas then covered with more sauce, cheese etc. Be aware this recipe uses a lot of dishes, lots of space and a good bit of time. It is delicious but best made on the weekend so you have more time to work making them. Enjoy! ChefDLH