REAL MEXICAN ENCHILADAS RECIPES

Name: Enchiladas
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: FOR THE SAUCE:; 1 tbsp. Canola Oil; 1 tbsp. All-purpose Flour; 1 can (28 Ounce) Enchilada Or Red Sauce; 2 c. Chicken Broth; 1/2 tsp. Salt; 1/2 tsp. Ground Black Pepper; 2 tbsp. Chopped Cilantro; _____; FOR THE MEAT:; 1 1/2 lb. Ground Beef; 1 whole Medium Onion, Finely Diced; 2 cans (4 Ounce) Diced Green Chilies; 1/2 tsp. Salt; _____; FOR THE TORTILLAS:; 10 whole (to 14) Corn Tortillas; 1/2 c. Canola Oil; _____; TO ASSEMBLE:; 3 c. Grated Sharp Cheddar Cheese; 1/2 c. Chopped Black Olives; 1 c. Chopped Green Onions; 1/2 c. Chopped Cilantro

ENCHILADAS - THE PIONEER WOMAN – RECIPES, COUNTRY LIFE ...

Enchiladas - The Pioneer Woman – Recipes, Country Life ... image

Okay, people. Let’s get down to business here.

Provided by Ree Drummond

Categories main dish meat

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 24

Ingredients

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

Steps:

Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 – TortillasHeat 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 – AssemblyPreheat 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. 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 bubbly. Sprinkle cilantro over enchiladas before serving.

ENCHILADAS - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…

Enchiladas - The Pioneer Woman – Recipes, Country Lif… image

Okay, people. Let’s get down to business here.

Provided by Ree Drummond

Categories main dish meat

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 24

Ingredients

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

Steps:

Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 – TortillasHeat 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 – AssemblyPreheat 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. 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 bubbly. Sprinkle cilantro over enchiladas before serving.

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