Monday, March 18, 2013

Ground Beef Enchiladas

 Everyone knows how much I LOVE Mexican food.  What is not to love, all the gooey cheese, the sauce, the tomatoes, lettuce, onions and the cilantro. I absolutely love cilantro.  I think it is one of those foods you either love it or you don't. I happen to totally be in love with cilantro. How can you not have Mexican food with cilantro. 
I recently made these delicious ground beef enchiladas for some special friends. Friends that I don't get to see very often so when I do I want to make them something that I think they will love. 
They are really pretty easy to make. Once they are assembled they bake up pretty fast or you can throw them into the fridge and heat them up the next day. They also reheat well, I had one for lunch the next day and it was just as delicious as the first day.

Ground Beef Enchiladas
Adapted from The Pioneer Woman

 Ingredients

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

Preparation Instructions

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.

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