PW?s Simple. Perfect. Enchiladas!

Time for another PW Wednesday!  This time I decided to try out her Simple. Perfect. Enchiladas!, and let me just tell you she was right on when she picked that name.  They are fabulous!  I didn’t take alot of pictures for a couple of reasons.  First off, she has so many beautiful pictures of this recipe on her blog and in her cookbook, I didn’t want to take away from them.  Not to mention, its a messy dish to make, so I kept my camera far from the action! 

I have made basic quick and easy enchiladas before that are good, but these…these are heavenly.  These are true authentic mexican enchiladas.  I felt like I was eating lunch at my great aunt Juanita’s house – oh wait, I don’t have a great aunt Juanita!  Anyway, if you like mexican dishes, you are gonna love this one!  Its well worth the mess!

Simple, Perfect Enchiladas!



Prep Time: 1 Hour30 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6



Ingredients

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
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FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
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FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
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TO ASSEMBLE:
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 while you work on the rest.

Step #2 ? The Meat

Saute the onions in a little bit of canola oil for 2-3 minutes.  Add the meat and brown.  Drain off fat.  Stir in 2 cans diced green chilies and seasoned salt.  Set aside.

Note – I am kind of a whimp when it comes to heat so I only used one can of diced green chilies and it tasted fabulous to me.

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.

Note – I found out I need to buy some tongs!  I didn’t have any so I used a fork, which worked but tongs would have been so much better!  Also, I laid four tortillas on a papertowel and then laid another paper towel on top of them and laid four more tortillas on it.  That was my way of keeping them warm!  It worked just fine! 

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.

Note – There was a blurb on the recipe version posted on PW’s website about the black olives.  She said even if you don’t like black olives, just trust her and use them.  I love black olives, but my husband does not.  I decided to use them and not say anything!  As he was inhaling his fourth enchilada I asked him what he thought and told him about the black olives.  He said, I know I saw them in it!  But he also said he thought they were great in it, since they were chopped so small they weren’t very noticeable at all.  So, I would say PW is right, throw them in there even if you aren’t sure! 

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

Enjoy!

~ Valerie