I love Mexican food. I could eat it twice a week or more. For some reason I don't make it very often and it's probably because I think it's not going to be as good as the restaurant's.
When will I learn?
This dish has several steps to accomplish but they are easy, and when your end result tastes as delicious as anything you would order at a restaurant, I'd say it's worth it. Plus, the leftovers are just good and it made lunches a lot easier for me for several days after I made it.
You can make this hot or mild depending on the enchilada sauce you use and of course you could also add you favorite spices afterward if you like it really hot. The flavor is so delicious, the corn tortillas get a little crispy right on the edges and the gooey cheese and yummy filling is so comforting. I love cilantro and it gives every bite a little added freshness. So good!
PW's Beef Enchiladas
Recipe from The Pioneer Woman
- 1 Tbsp canola oil
- 1 Tbsp all-purpose flour
- 1 can (28 ounce) enchilada sauce or red sauce
- 2 cups chicken broth
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 Tbsp fresh cilantro, chopped
- 1 1/2 pounds ground beef
- 1 whole medium onion, chopped
- 2 cans (4 ounces each) diced green chili's
- 1/2 tsp salt
- 10-14 whole corn tortillas
- 1/2 cup canola oil
- 3 cups sharp cheddar cheese, grated
- 1/2 cup chopped black olives
- 1 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped
- For the Sauce: In a large saucepan add the oil and flour and heat over medium heat. Use a whisk to combine and let cook for 1 minute. Add the enchilada sauce, chicken broth, salt, pepper and cilantro. Set aside.
- For the Meat: In a large skillet add the meat and onions and cook until the meat is no longer pink and the onion has softened. Drain any fat. Add the green chili's and the salt and set aside.
- For the Tortillas: Use a small fry pan to heat the canola oil. Set up your workstation so that you have a dish with some paper towels on it for draining the oil off the tortillas after cooking and a cookie sheet so you can place the tortillas there after you've dipped them in red sauce and are ready to fill them. Get a baking dish ready as well, 9x13 is perfect. Pour 1/2 cup of red sauce into the bottom of that dish and set aside.
- To assemble: Fry each tortilla for just a minute or so to soften them up, you don't want them crispy. Place them on the paper towels to drain while you cook the rest.
- After they are all cooked, dip them individually into the prepared red sauce and then place them on the cookie sheet. Place some meat in the middle, then the olives and cheese and green onions (or whatever fill ins you choose). Roll them and place them in the 9x13 inch dish, seam side down. Continue until they are all filled and rolled and in the dish.
- Pour the remaining red sauce over the top and sprinkle with more cheese. Bake at 350º for 20 minutes or until bubbly. Serve hot, garnish with more cilantro if desired.