Tuesday, March 5, 2013

The Pioneer Woman's Perfect Enchiladas

I love her cooking. These are really satisfying. A little spicy for kids, but Brandon and I loved them.
2 T oil
2 T flour
28oz red enchilada sauce
2 cups chicken stock
1/2 tsp salt
1/4 tsp pepper
Meat filling:
1 1/2 lbs ground beef
1 onion, chopped fine
1/2 tsp salt
Other stuff:
14 corn tortillas
2 cans chopped green chilies
1 cup chopped green onion
1 cup chopped olives
shredded cheddar, about 3 cups
oil for frying
Cook meat, onion, salt till done, drain if needed and set aside in a bowl. In same skillet, cook flour and oil, whisking till bubbly 1 minute. Add enchilada sauce, stock, salt and pepper. Bring to boil, reduce heat, simmer till reduced, about 15 mins. Meanwhile, fry tortillas is a little oil to soften, about 10 seconds per side. Do not let get crispy. Heat oven to 350. Spread 1/2 cup sauce in bottom of 9x13(may need an 8x8 as well) Take each tortilla, dip in sauce then fill with meat, green chili, green onion, olives and a pinch of cheese. Roll up and put in pan. When all tortillas are filled, pour remaining sauce over top, sprinkle with any remaining olives, chilies, onion, and cheese. Bake 20 mins till hot. serve with fresh cilantro on top.

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