I got Pioneer Woman's cookbook for Christmas. I read the whole thing on our trip back home for the holidays. I even read the recipes. Turns out, I have pretty much already made everything in the cookbook. Turns out, I am not that disappointed because I still thoroughly enjoyed reading it.
It also turns out that when I was trying to find something new to try, I just could not make a decision. That cookbook is a death sentence to anyone on a diet. Dangerous.
I finally decided by process of elimination to try her enchilada recipe. The rest of the recipes I have left to try are going to have to wait until I become a marathon runner.
Anyways, this is a family recipe for Pioneer Woman. I thought it looked interesting because of the addition of olives and green chilies. And also the fresh green onions and cilantro sounded like a great idea. Plus, I am a firm believer that the only way to make enchiladas is to fry the tortillas first, and PW agrees!
I have to say, these were a pain in the A to make. So messy. I am a freak about washing my hands in the kitchen. And I had to control my OCD between rolling every enchilada in order to keep myself from running my hands under water. Yikes.
I have to say, these were pretty good considering they used a canned red sauce and all the other ingredients are really easy to find. I don't recall ever making enchiladas with a red sauce before and these were definitely delicious. I guess I am not jumping out of my pants about them, but I would surely make them again.
Sorry, I am no salesman. :|
|I feel like I can brag about my dog bc he doesn't have my genes.|
Here are some of the other enchilada recipes that I have tried:
Summer Squash Enchiladas - a nice summer, vegetarian version
Green Chile Chicken Enchiladas - love these
PW’s Simple, Perfect Enchiladas
For the sauce:
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 can (28 ounce) enchilada or red sauce
2 cups chicken broth
1/2 teaspoons salt
1/2 teaspoons ground black pepper
2 tablespoons chopped cilantro
For the meat:
1-1/2 pound ground beef
1 whole medium onion, finely diced
2 cans (4 ounce) diced green chilies
1/2 teaspoons salt
For the tortillas:
10 whole (to 14) corn tortillas
1/2 cups canola oil
3 cups grated sharp cheddar cheese
1/2 cups chopped black olives
1 cup chopped green onions
1/2 cups chopped cilantro
Prepare 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.
Prepare 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.
Prepare the 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.
Assemble the enchiladas: Preheat oven to 350 degrees. Pour 1/2 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.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
(Servings: 6-8, Prep Time: 2 hours, Cook time: 30 min., Difficulty: Easy)
Taste (Shanon): 6/10
Taste (Scot): 7/10
Dishwashing Effort: 5/5