PIONEER WOMAN’S PERFECT ENCHILADAS

PIONEER WOMAN’S PERFECT ENCHILADAS

Ingredients

Sauce:

2 tablespoons of rapeseed oil

2 tablespoons all-purpose flour

One 28 oz. Can of enchilada or mexican red sauce

2 cups chicken stock

1/2 teaspoon of salt

1/2 teaspoon black pepper

Meat:

1 pound ground beef

1 chopped onion

1/2 teaspoon of salt

Rest:

Rapeseed oil for frying

10 to 14 corn tortillas

2 cans of 4 ounces diced green chilli

1 cup chopped green onion

1/2 cup chopped olives

3 cups grated spicy cheddar cheese

Cilantro for a side dish

Instructions

For the sauce:

1. In a saucepan over medium heat, mix canola oil and flour.
2. Beat together and let bubble for 1 minute.
3. Pour into red sauce
4. chicken stock, salt and pepper. Boil.
5. Reduce heat and simmer while you cook other ingredients.

For meat:

1. While the sauce is boiling, fry ground beef with onions in a large frying pan over medium heat.
2. Drain the fat, add salt and mix.
3. Turn off the heat and set aside.

For others:

1. In a small skillet over medium-high heat, heat some canola oil.
2. Lightly fry the cakes until soft. Not crispy.
3. Drain the water on a paper lining.
4. Repeat until all the tortillas are fried.
5. Preheat oven to 350 degrees Fahrenheit
6. Place 1/2 cup of sauce on the bottom of a 9 by 13 inch baking dish.
7. Then, one at a time, dip each tortilla into the sauce.
8. Put the cake soaked in the sauce on a plate.
9. Put on a little meat mixture, chili peppers, green onions and black olives.
10. Top with a generous portion of grated Cheddar.
11. Roll the cake so that the filling is inside.
12. Place the tortilla seam with the baking side.
13. Repeat with the remaining tortillas and pour the remaining sauce on top.
14. Finish with a generous sprinkle of cheese and any other slices of chili, green onions or olives that you left after filling.
15. Bake enchiladas for 20 minutes or until bubbles form.
16. Sprinkle chopped cilantro on top and serve.

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