Guess what?! I have THE most exciting news! IT'S NOT SNOWING TODAY!!! Do you not find this news thrilling? Oh... you must not live in North Dakota. It is, however, overcast, cool, and rainy. No biggie though! No more snowflakes is enough for me:) I would, however like sunshine....SOON. I have been craving the sun more than chocolate and THAT, my friends, is saying something.
I know that SOME people are probably enjoying themselves in their backyards grilling, but here in the North we need to make due. This weekend I make the most delicious enchiladas, really you must try them. They were slightly more work than many other recipes I have tried but they were oh-so-worth-it. I also made homemade refried beans in the crockpot (recipe coming soon) and Mexican rice with them. YUM. I am also having a tough time fitting into my carpi's for summer and I have NO idea why. I mean, I work out 5 days a week, shouldn't I automatically get to be thin? Life is so unfair.
Here is what you will need...minus the bananas-who-have-seen-better-days, stuffed dog, and pile 'o magazines.
My plate YUM. Make sure you add a dollop of sour cream on top which I remembered to do only after I had started in on these babies. It takes it over the top.
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
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.
Step #4 – Assembly
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. 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 bubbly. Sprinkle cilantro over enchiladas before serving.