Beef Enchiladas

148

Recipe adapted from Pioneer Woman’s “Simple Perfect Enchiladas” at http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe/index.html

Jeff loves these enchiladas. They are really flavorful. I adapted the recipe to make it easier to make. I use corn tortillas and always struggle to get them to roll without breaking, if they are warmed and dips in sauce. So, this recipe is more of an enchilada lasagna, as I layer the tortillas and ingredients. This is a great one-dish meal. I often serve it with a green salad, fruit or plantains.

Ingredients
Sauce:
2 T. olive oil
2 T. flour
1 can red enchilada sauce
1 1/2 cups chicken broth
salt and pepper

Filling:
ground beef
1/2 onion, chopped
2 cloves garlic, coarsely chopped
salt and pepper
1/4 cup salsa verde or a can of dice green chilies

Other:
6-8 corn tortillas
1/2 cup green onions, chopped
cheddar cheese, shredded (desired amount)

Toppings: sour cream, black olives, avocado and cilantro

Directions
Preheat oven to 350 degrees.

To make the sauce, heat olive oil on medium  heat. Add flour and stir till combine. Slowly whisk in enchilada sauce, salt, and pepper. Simmer on low until ready to use.

To make the filling, brown onions and meat in a medium sauce pan. Once the onions are tender and the meat is browned, add the garlic. Cook for 1 minute or until fragrant. Add chilies or salsa verde. (If you like heat in your enchiladas, you may want to add some jalapenos here)

To assemble, place about 1/4 cup enchilada sauce on the bottom of a 9X13 pan. You could also use a 8 X8  pan and just add layers. Dip one corn tortilla into the enchilada sauce at a time. Place soaked tortillas at the bottom of the pan for the first layer. Top the tortillas with the meat filling. Add desired amount of cheese and green onions evenly over the meat filling. Repeat each layer 1-2 more times ending with the filling topped with cheese and onions. Pour remaining enchilada sauce over the whole dish. Bake in the oven for 20 minutes of until bubbling. When it is done, let the enchiladas cool for 5 minutes to set. Cut with a sharp knife and serve like lasagna. Top with black olives, cilantro, sour cream and avocados.

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