Beef Enchiladas

This was my first time to make enchiladas with corn tortillas rather than flour tortillas, and I loved them. This dish was so good. There are a few steps involved, but it is worth the effort. After I stuffed and rolled all of the enchiladas, I realized I was going to need 2 pans to bake, so I baked one pan with 6 enchiladas and I assembled and froze the remaining 6 in a foil pan with a lid for another weeknight meal.

Ingredients: 

For the sauce:

1 tbsp canola oil

1 tbsp all-purpose flour

1 can (28 oz.) enchilada  sauce

2 cups chicken broth

1/2 tsp salt

1/2 tsp black pepper

2 tbsp chopped cilantro 

For the meat:

1.5 lb. ground beef

1  medium onion, finely diced

2 cans (4 oz. each) diced green chilies

1/2 tsp salt 

For the tortillas:

12 corn tortillas

1/2 cup canola oil

To assemble:

3 cups grated sharp cheddar cheese

1 cup chopped black olives

1 cup chopped green onions

1/2 cup chopped cilantro 

Directions:

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 to medium low and simmer for 30 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and the 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, 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.

Source: Pioneer Woman