Pioneer Woman Enchiladas

Happy Valentines! Or Single's Awareness Day depending on what side of the fence your on:) Once again I've got another delicious Pioneer Woman Recipe. I have to admit, if it was anyone else I probably would not have ever tried this recipe. First because I've never had a ground beef enchilada I liked, second is I usually always choose flour tortillas over corn, and third I don't love cooked olives. Have I scared you away from this recipe yet? I hope not because all those things a side, I loved these! Even my husband specifically told me he loved them which he doesn't say too often! I have to admit these take a little extra effort to put together, but still they're really not hard. Don't be intimated by the long list of ingredients and instructions I promise it's only a couple extra steps than your usual enchiladas. You gotta try these at least once!!!



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 (I left this out, my husband hates cilantro and it's def. a required taste)

FOR THE MEAT:
1 pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Season 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 (my husband didn't love the green onions, but I was on the fence. I think it would be fine without, but I didn't mind them in either so whatever sounds good to you:)
½ cups 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 (the sauce is delicious so don't be afraid to smother them.) Top with remaining cheddar cheese. Bake enchiladas uncovered for 20 minutes.