Pioneer Woman I am not!!!!
But I am sure trying to cook more, and this week I tackled one of Pioneer Woman's recipe.
I made her Simple, Perfect, Enchiladas. In my jazzy new zebra apron!!
I sure did make a mess of things but it turned out fabulous!!!!! I made two pans and decided to freeze the other for next week or the week after.
I feel so Julia Child like.....except that this is Mexican food and not French LOL!
Speaking of which I did watch Julie and Julia and fell in love!!!
I have now decided to tackle something French in the near future. I am not sure why I seem to burn even grilled cheese but I figure I need to at least try!
I am cheap so I am hoping to run across her cookbook Mastering the Art of French Cooking (and the Joy of Cooking too) at Goodwill, but we will see how long I can hold out before I pay full price LOL!
Simple, Perfect, Enchiladas.
- FOR THE SAUCE:
- 1 Tablespoon Canola Oil
- 1 Tablespoon All-purpose Flour
- 1 can (28 Ounce) Enchilada Or Red Sauce
- 2 cups Chicken Broth
- ½ teaspoons Salt
- ½ teaspoons Ground Black Pepper
- 2 Tablespoons Chopped Cilantro
- FOR THE MEAT:
- 1-½ pound Ground Beef
- 1 whole Medium Onion, Finely Diced
- 2 cans (4 Ounce) Diced Green Chilies
- ½ teaspoons Salt
- FOR THE TORTILLAS:
- 10 whole (to 14) Corn Tortillas
- ½ cups Canola Oil
- TO ASSEMBLE:
- 3 cups Grated Sharp Cheddar Cheese
- ½ cups Chopped Black Olives
- 1 cup Chopped Green Onions
- ½ cups Chopped Cilantro
Step #1 – The Sauce
In 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 Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
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. 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.