I don't know about you, but EVERY time I watch The Pioneer Woman's TV show on Food Network, I become obsessed with making at least 1 thing from the episode. I have followed Ree's blog for years and made A LOT of her stuff, because let's face it, it is YUMMY! But there is something about watching her make it on the show that makes me CRAVE it. (Yes I realize I have been using a lot of caps!) These enchiladas were sooooo good! I didn't photograph them the first time, because I was too lazy. I had to make them again and quick so I could share with you how much I love this dinner. PS I also tried her Cilantro Lime rice and it was another winner, I will post the recipe for you soon.
Pioneer Woman's Beef and Cheese Enchiladas
1 14 oz can enchilada sauce
1 Tbsp oil
1 Tbsp flour
1 cup chicken broth
1/4 tsp salt and pepper
1 Tbsp olive oil
1/2 pound ground beef
1/2 onion, diced
1/4 tsp salt
1 4oz can green chilis
12 corn tortillas
1 1/2 cups sharp cheddar cheese, freshly grated
cilantro for garnish
Heat oil in a saucepan, add flour and whisk for 1 minute.
Slowly stir in chicken broth.
Stir in enchilada sauce.
Add salt and pepper. Bring to boil then reduce to a simmer, leave it on low while you prep the other ingredients.
Heat 1 Tbsp of olive oil in a separate skillet and cook onion for a few minutes, until tender.
Remove onion from skillet. Add meat to skillet and cook while breaking up until done.
Drain grease from meat. Add onions, green chilis and salt to meat.
Heat a 1/2 a cup of oil to in a skillet. Cook corn tortillas in oil for about 10 second on each side. Carefully transfer tortillas from oil and dunk in the enchilada sauce.
Place on a plate until ready to use.
Repeat with 10-12 tortillas.
Make a station with tortillas, a bowl of shredded cheese, and a bowl of meat. Place 1/2 cup of the sauce in the bottom of a baking dish.
Place some meat and cheese on the tortilla, then roll the tortilla up and place seam side down into the baking dish. Repeat with all the tortillas until you run out of meat.
Pour the remaining sauce over the enchiladas.
Sprinkle the top with the remaining cheese.
Bake for 20 minutes.
Sprinkle with fresh chopped cilantro.
Enjoy with Cilantro Lime Rice, (recipe to come!)