I think my favorite ethnic food group is Mexican. It is usually my food of choice when I get to pick where we go out to eat.
One of my favorite food memories growing up are the yummy cheese enchiladas my mom made.
When I was in college I would save up my food money and treat myself to a cheese enchilada in the BYU Cougareat once a week!
And still, when we go out for Mexican food, my choice is always the same – cheese enchiladas!
I am not a huge ground beef fan so I was a little leery of PW’s enchilada recipe but I made a commitment so I knew I was going to give it a try. I was pleasantly surprised. The doctored up enchilada sauce is great – much better than straight out of the can.
One of the problems I have always had when I make enchiladas is that the tortillas crack when I roll them up with the filling inside. PW’s great tip for frying them in some oil first helps make them somewhat crisp so they don’t get all mushy when cooked but soft enough to prevent cracking when rolling up the enchilada.
I like the seasoned beef filling but next time I think I will try it with chicken and I must admit a plain old cheese enchilada is still my favorite!
The recipe doesn’t call for black olives on top (just on the inside) but I love olives in my enchiladas so I added extra. My mom always put olives in her cheese enchiladas but they were always whole olives. As kids we use to love putting an olive on each finger and then eating them off our fingers. I still remember the time I did it with the olives that came out of the hot, gooey cheese enchiladas – OUCH! I use sliced olives in my enchiladas so I’m not tempted!
I can’t eat enchiladas with out rice so I cooked up a batch of my favorite Mexican rice to go along with it.
So next time you have a craving for some good Mexican food be sure and try Pioneer Women’s Simple, Perfect Enchiladas! They live up to their name.
- 1 Tablespoon Canola Oil
- 1 Tablespoon All-purpose Flour
- 1 can (28 Ounce) Enchilada Or Red Sauce
- 2 cups Chicken Broth
- ½ teaspoons Salt
- ½ teaspoons Ground Black Pepper
- 2 Tablespoons Chopped Cilantro
- 1-½ pound Ground Beef
- 1 whole Medium Onion, Finely Diced
- 2 cans (4 Ounce) Diced Green Chilies
- ½ teaspoons Salt
- 10 whole (to 14) Corn Tortillas
- ½ cups Canola Oil
- 3 cups Grated Sharp Cheddar Cheese
- ½ cups Chopped Black Olives
- 1 cup Chopped Green Onions
- ½ cups Chopped Cilantro
- 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
- Brown the meat with onions in a skillet
- Drain off fat
- Stir in 2 cans diced green chilies and seasoned salt
- Set aside
- 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
- 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
- Bake for 20 minutes or until bubbly
- Sprinkle cilantro over enchiladas before serving