Time for another recipe swap! I love these swaps, it gives me a chance to make something I might not normally choose to make on my own, or something new that I’ve never had before. I absolutely love enchiladas, so I was excited when the recipe I received was the Pioneer Woman’s Enchiladas from the blog Cheese Curd in Paradise.
On a side note, I think its funny I get the blog with that title. If you know that I used to work at The Citadel, you know that every year we had to plan a huge Jimmy Buffet themed party called Cheeseburger in Paradise. Now that I don’t work there anymore, I’m finally at the point where I can look at flamingos or hear a Jimmy Buffet song with out cringing.
Anyway, these were delicious, and I’ll definitely make them again. I didn’t use chilis because I don’t really like them, and next time I might cut back a tad on the chicken broth. I highly suggest giving these a try!
1 tablespoon canola oil
1 tablespoon flour
1 can (28 oz) red enchilada sauce
1 and 1/2 cups chicken stock (original recipe calls for 2 cups)
1/2 teaspoon salt
1/2 tsp pepper
2 tablespoons chopped cilantro
1 lb ground beef
1 small onion, diced small
1/2 teaspoon salt
12 corn tortillas
1/2 cup canola oil
3 cups shredded cheddar cheese
1 cup chopped scallions
1/2 cup chopped cilantro
1. In a large saucepan over medium heat, add oil and flour and whisk together to make a paste. Cook about 1 minute. Pour in enchilada sauce, chicken stock, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. While the sauce simmers, brown the meat with onions and salt in a skillet. Drain fat.
2. Heat canola oil in a small skillet over medium heat. One at a time fry tortillas in oil until soft about 30 seconds per side. Remove to a paper towel lined plate. .
3. Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking dish. Spoon meat, some enchilada sauce, shredded cheese and green onions in the center of a tortilla. Roll up and place with seam down in the baking dish. Repeat until dish is filled and pour the remaining enchilada sauce over top and sprinkle with remaining cheddar cheese and green onions.
4. Bake for 25 minutes. Sprinkle cilantro over enchiladas and serve with sour cream.
Source: Cheese Curd in Paradise
Swaps hosted by http://tasteofhomecooking.blogspot.com