Pioneer Woman'S Favorite Enchiladas Recipe

Name: Pioneer Woman'S Favorite Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAUCE; 1 tablespoon canola oil; 1 tablespoon all-purpose flour; 1 (28 ounce) can enchilada sauce or (28 ounce) can pasta sauce; 2 cups chicken broth; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons chopped cilantro; MEAT; 1 1/2 lbs ground beef; 1 medium onion, finely diced; 2 (4 ounce) cans diced green chilies; 1/2 teaspoon salt; TORTILLAS; 10 -14 corn tortillas; 1/2 cup canola oil; FILLING; 3 cups grated sharp cheddar cheese; 1/2 cup chopped black olives; 1 cup chopped green onion; 1/2 cup chopped cilantro

Servings: persons

SAUCE
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 (28 ounce) can enchilada sauce or (28 ounce) can pasta sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped cilantro
MEAT
1 1/2 lbs ground beef
1 medium onion, finely diced
2 (4 ounce) cans diced green chilies
1/2 teaspoon salt
TORTILLAS
10 -14 corn tortillas
1/2 cup canola oil
FILLING
3 cups grated sharp cheddar cheese
1/2 cup chopped black olives
1 cup chopped green onion
1/2 cup chopped cilantro

1
Make the sauce first - In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
2
Meat- Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
3
Preheat oven to 350.
4
Tortillas - Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp-about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
5
Assembly - 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.
6
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

1631

kcal

Calories

104

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: SAUCE, 1 tablespoon canola oil, 1 tablespoon all-purpose flour, 1 (28 ounce) can enchilada sauce or (28 ounce) can pasta sauce, and more.

Yes, Pioneer Woman'S Favorite Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pioneer Woman'S Favorite Enchiladas

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