thepioneerwoman4.0
Enchiladas
Okay, people. Let’s get down to business here.
👥 6 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h 30m🔥 Cook: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●skillet
- ●pan
- ●oven
📝 Preparation Steps
1
Step #1 – The Sauce
2
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.
3
Step #2 – The Meat
4
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
5
Step #3 – Tortillas
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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.
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Step #4 – Assembly
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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.
9
Bake for ⏱️ 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
Nutrition Facts
calories
887 Calories
fat Content
69 g
fiber Content
4 g
sugar Content
3 g
sodium Content
908 mg
protein Content
40 g
trans Fat Content
1 g
cholesterol Content
148 mg
carbohydrate Content
25 g
saturated Fat Content
23 g
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