March 29, 2013Beef, Main Dishes, Mexican, Recipe Swap .
It’s Recipe Swap again-and this time it is Blogger’s Choice. I was assigned Cheese Curd In Paradise, the same blog that gave me the recipe for those delicious Mini Chocolate Caramel Cheesecakes. While I was tempted to make those little yummy desserts again, this recipe for Beef Enchiladas caught my eye. I love Mexican food, and love enchiladas so of course I would love these enchiladas.
The recipe calls for corn tortillas and when I went to the grocery store for the ingredients, I missed that so I used flour tortillas because that’s what I had. I know traditionally enchiladas are made with corn tortillas, but honestly, I usually use flour because we like them better. They came out perfect and I would make them again using flour, so go ahead and use what you like and prefer.
This was the first time I actually dipped an entire tortilla in enchilada sauce before assembling it-it got messy but that extra step was definitely worth it! I also don’t think I’ve ever made beef enchiladas before, and this was a nice change of pace for us. Thank you Ashley for this wonderful recipe and thanks to A Taste of Home Cooking for hosting another great Recipe Swap!
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 can (28 oz) red enchilada sauce (I used 2 smaller cans-one mild and one medium)
2 cups chicken stock
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons chopped cilantro
For the Meat:
1 pound ground beef
1 medium onion, diced
2 cans (4 ounces) diced green chilies (I used one)
1/2 teaspoon salt
For the Tortillas:
12-14 corn or flour tortillas
1/2 cup canola oil
3 cups grated sharp cheddar cheese
1 cup chopped green onions
1/2 cup chopped cilantro
Sour cream, for serving
In a large saucepan over medium heat, combine oil and flour; whisk together to make a paste, cook for one minute. Add in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes, while you prepare the rest of the enchiladas.
Meanwhile, brown the meat with onions in a skillet. Drain off fat. Stir in diced green chilies and salt. Set aside.
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried. *I skipped this step and simply heated the flour tortillas in the microwave*
Preheat the oven to 350 degrees and . Evenly spread ½ cup red sauce in bottom of 9×13 inch baking dish. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, some grated cheese, 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, olives and green onions.
Bake for 25 minutes or until bubbly. Sprinkle cilantro over enchiladas and serve with sour cream.