Hip Chicks Cook: Beef Enchiladas

Those of you who know me, may know of my obsession with enchiladas... specifically enchilada sauce. Normally, I don't make enchiladas because it's labor intensive. I typically make a burrito and drench it in enchilada sauce... ta da! However, I found this recipe in my new Pioneer Woman Cookbook and decided it was time to do it... the whole enchilada!

This is a bit labor intensive and messy, but worth it! I was so thrilled with the results. And the bonus, it made lots of sauce and filling so I froze it and can now throw together enchiladas at my hearts desire!

Beef Enchiladas

Adapted from Pioneer Woman Cookbook

Ingredients

Sauce:

1 tbsp canola oil

2 tbsp all purpose flour

1 28oz can enchilada sauce

2 c chicken broth

1/2 tsp salt

1/2 tsp pepper

2 tbsp cilantro, chopped (plus more for garnish)

Meat:

1 lb ground beef (if you don't dig ground beef, sub your fav)

1 medium onion, diced

2 4oz cans diced green chiles

1/2 tsp salt

Rest:

10-14 corn tortillas

1/2 c chopped black olives

1 c chopped green onions

3 c grated cheddar cheese

Directions

Preheat the oven to 350 degrees.

In a saucepan over medium heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

While the sauce is simmering, prepare the meat. In a large skillet over medium heat, brown the ground beef with the onions. Drain the fat, then add the green chiles. Add the salt and stir to combine. Turn off heat and set aside.

Heat the tortillas in the oven or microwave (whatever your style is) so they are pliable. Spread 1/2 c of enchilada sauce on the bottom of a 9x13 baking dish. Dip each tortilla into the sauce. Set the sauce soaked tortilla on a cookie sheet.