A word of warning: the following recipe is extremely messy, extremely time-consuming and will challenge your belief in what is often known as, “the joy of cooking.”
A word of recommendation: I recommend this recipe to anyone who wants to frustrate their husband with dirty dishes, mildly burn themselves with simmering enchilada sauce, or curse repeatedly at an inanimate corn tortilla.
And finally, a word of encouragement: Pioneer Woman isn’t stupid. Pioneer Woman chose this recipe – out of thousands – to share in her only cookbook (thus far) because Pioneer Woman knows a good recipe when she sees it (er, makes it.)
Likewise, Sarah Walbridge isn’t going to share a recipe with you unless its worth everything you put into it. I promise.
Your shirt might be splattered and your temper, on-edge… but your stomach will love you forever.
Pioneer Woman’s Simple, Perfect Enchiladas – Ree Drummond’s 2009 cookbook, “The Pioneer Woman Cooks”
1 TBS canola oil
2 TBS flour
28-oz can enchilada sauce
2 C chicken broth
1/4 C cilantro, chopped
1 lb ground beef or turkey
1 medium onion, chopped
7 oz can green chiles, undrained
10-14 corn tortillas
canola oil for frying
1/2 C chopped black olives
1 C chopped green onion
3 C grated cheddar cheese
1. In a large saucepan over med-high heat, combine the canola oil and flour. Whisk together for 1 minute as it bubbles. Add the enchilada sauce, chicken broth and a bit of salt and pepper. Bring to a boil, then reduce heat to simmer.
2. In a large skillet over med-high heat, brown the meat and chopped onion. When meat is brown and onions translucent, add green chiles. Season with salt and pepper and set aside with heat off.
3. In a small skillet over medium heat, lightly fry each tortilla in canola oil until just barely softened – not more than 10 second per tortilla. Set aside on a paper towel-lined plate. Repeat until all tortillas are fried.
4. Preheat oven to 350. Spread 1/2 C of the sauce on the bottom of a 9×13 pan.
5. Dip each tortilla in the sauce. Set the sauce-soaked tortilla on a cookie sheet and fill with the beef mixture. Add olives, green onions, and cheese. Wrap enchilada as carefully as possible and place seam-side down in pan. Repeat with remaining enchiladas.
6. Sprinkle cilantro over all enchiladas and pour remaining sauce over top. Sprinkle remaining olives, green onion and cheese over the top. Bake for 20 minutes until bubbly.