Hunk of Meat Monday: PW's Simple, Perfect Enchiladas

Ok one more day I’m putting off the Hawaii recaps so that I can bring you another Hunk of Meat Monday recipe :).  This one is courtesy of the Pioneer Woman.  By doing this… I’m also accomplishing another 101 list item… make all the recipes in her cookbook.  And with her new one being released in March of 2012 (yes mine is pre-ordered thanks to my wonderful husband), I better get my butt in gear!

So without further ado, Simple, Perfect Enchiladas

For the sauce:
1 tbsp Canola Oil
2 tbsp flour
1 large (28-oz) can enchilada sauce
2 cups chicken broth
1/2 tsp salt
1/2 tsp pepper
2 tbsp cilantro, plus extra for serving

1.  In a saucepan over medium-low heat combine the oil & flour
2.  Whisk together and allow to bubble for 1 minute
3.  Pour in the red sauce, chicken broth, salt & pepper.  Bring to a boil

4.  Reduce the heat and simmer while you prepare the other ingredients.

For the Meat:
1lb ground beef
1 medium onion
Two 4-oz cans diced green chilies
1/2 tsp salt

5.  While the sauce is simmering, prepare the meat.  Finely chop the onion.
6.  In a large skillet over medium-high heat, brown the ground beef with the onion.  Drain the fat, then add the green chilies.  Add the salt and stir to combine.  Turn off the heat and set aside.

For the Rest:
10-14 corn tortillas
canola oil for frying
1/2 cup chopped black olives
1 cup chopped green onions
3 cups grated sharp cheddar cheese
Cilantro

7.  In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft.  Do not crisp.  Drain on a paper towel lined plate.  Repeat until all the tortillas have been fried.
8.  Preheat the oven to 350 degrees.  Spread 1/2 cup of the sauce in the bottom of a 9×13 baking dish.
9.  Next dip each tortilla into the sauce

10.  Set the sauce-soaked tortillas on a cookie sheet.  Onto each tortilla, place some of the meat mixture, black olives & green onions.

11.  Top with a generous portion of grated cheddar.
12.  Roll up the tortilla to contain the filing inside.

13.  Place the tortilla seam side down in the baking dish.  Repeat with the rest of the tortillas.  Stir in the cilantro into the sauce, and pour the remaining sauce over the top.

14.  End with a generous sprinkling of cheese.

15.  Bake the enchiladas for 20 minutes or until bubbly.  Sprinkle extra chopped cilantro over the top.