Wednesday, October 1, 2008

Enchiladas de carne (Beef Enchiladas)

For some time we were trying to find a good recipe for Enchiladas that wouldn't involve make them like a casserole (I mean without cream of chicken or mushroom). After searching and searching online, one of my very favorite's food blog ( The Pioneer Woman Cooks!), posted this really good recipe. They were delicious but I have to confess that I liked them even better as left overs, so what I would do next time is make them a day ahead and bake them the next one.

This recipe looks way to long and too much work, but actually when you make it, it's really easy and doesn't consume a lot of time. Trust me, you won't have to spend six hours in the kitchen, but one for sure!

I am sorry I don't have pictures of how I made them step by step, but I promise it is not hard to follow her instructions.

PW’s Favorite Enchiladas

1 tablespoon canola oil
2 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro

In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in the red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes. Toss the cilantro on top and stir.

While the sauce is simmering, you can start working with the meat.

1 pound ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet (I did spray the pan with Pam before browning the meat). Drain off fat. Stir in 2 cans diced green chilies and season with salt. Set aside and let it cool.

While the meat is cooling, you can work now with the tortillas.

10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.


Sauce (above)
Meat (above)
Tortillas (above)

3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro


Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.

Dip each tortilla into red sauce, then remove to work surface (I used a plate). Make sure to dip them to coat but not leave them there long, otherwise they will tear.

Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled.

Pour extra red sauce over enchiladas.

Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving

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