Pioneer Woman Enchiladas

Pioneer Woman Enchiladas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 14

    flour tortillas (The original recipe calls for corn tortillas, but they were still good with flour ones)

  • ½

    cup chopped cilantro

  • 1

    tbsp canola oil

  • 1

    tbsp all-purpose flour

  • 1

    can (28 oz) enchilada sauce

  • 2

    cups chicken broth

  • ½

    tsp salt

  • ½

    tsp ground black pepper

  • 2

    tbsp chopped cilantro

  • lbs ground beef

  • 1

    medium onion, finely diced

  • 2

    cans (4 oz) diced green chiles

  • ½

    tsp salt

  • 3

    cups grated sharp cheddar cheese

  • ½

    cup chopped black olives

  • 1

    cup chopped green onions

Directions

Sauce: In a large saucepan over medium heat, whisk together oil and flour to make a paste, cooking for 1 minute. Add the rest of the sauce ingredients, and bring to a boil. Reduce heat and simmer 30-45 minutes. Meat: Brown the meat with onions in a skillet. Drain. Stir in chiles and season with salt. Set aside. Assembly: Preheat oven to 350 degrees. Pour 1/2 cup of the sauce into the bottom of the baking pan. Spread to even out. Dip each tortilla into sauce, then place on work surface. Spoon meat, shredded cheese, olives, and onions into the center of each tortilla. Roll tortilla and place, seam down, in baking pan. Pour extra sauce over enchiladas. Top with remaining cheese. Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.


Nutrition

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