My chicken/white sauce enchiladas are admittedly unauthentic. These, however, are pretty spot on if you want *real* Mexican food. I found them thanks to Leigh Anne over at Your Homebased Mom, but the recipe originated from Ree at The Pioneer Woman. They are a little bit of work but it’s worth it! They are great enchiladas & a wonderful addition to your list of things to do with ground beef.
Ingredients
Sauce:
1 Tbsp canola oil
1 Tbsp flour
1 28-oz can red enchilada sauce
2 cups chicken broth
1/2 tsp salt
1/2 tsp pepper
1 Tbsp chopped cilantro
Meat:
1 pound ground beef
1 medium sized onion, finely diced
2 4-oz cans diced green chilies
1/2 tsp seasoned salt
Tortillas:
10 corn tortillas
1/2 cup canola oil
For assembly:
3 cups grated cheddar cheese (I used cheddar/jack)
1 4-oz can sliced black olives
1 cup chopped green onions
1/2 cup chopped cilantro
Preparation
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.
Meat:
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
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 10 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been softened.
Assembly:
Preheat oven to 350 degrees. Pour 1/2 cup red sauce in bottom of 9×13 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.
