This past weekend I tried a recipe for Beef Enchiladas that made the absolute best enchiladas I have ever had (we had six thumbs up at the table). My guys really like the recipe for Beef Enchiladas that uses chipotle peppers, but they are really a bit too spicy for little ol' me (and little ol' Faith). So when I saw this recipe for Pioneer Woman's Beef Enchiladas (modified) at Katy's Kitchen I made a note to try them. When I made them I actually went back to PW's site to get her recipe, and then, of course, I modified it.
Because my guys like it spicy I was afraid they would not like the original version because my grocer does not stock spicy enchilada sauce, so I spiced up the sauce and then I toned down the filling. They were probably, all said and done, pretty close to Ree's, but I made note of the changes I made and I will most definitely make them that way the next time (and the next time...).
I will warn you ahead of time -- these enchiladas are a pain in the tokus to make (but they are worth it). So before you get started, pour a big glass of sangria to fortify you. Also, because the sauce cooks for 30 minutes, you 'll have some hang time (so maybe you should make a pitcher).
Best Beef Enchiladas
1 T. canola or corn oil
1 T. flour
(2) 10 ounce cans enchilada sauce
(1) 8 ounce can spicy tomato sauce
2 cups chicken broth
½ t. salt
½ t. pepper
2 T. chopped fresh cilantro
1½ pound ground beef
medium onion, in a small dice
1 can diced green chilies
½ t. salt (or Goya Adobo with pepper)
12 to 14 (6-inch) corn tortillas
½ cups canola or corn oil
3 cups grated sharp cheddar
½ cups sliced black olives
1 cup chopped green onions
1/4 cup chopped cilantro
Heat oil in a preheated pan over medium heat. Add flour and whisk to make a paste, cooking for one minute. Pour in the enchilada sauce and tomato sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes (enjoy your sangria).
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 a spatula to flip, 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 (a good time to sip sangria).
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 and a little grated cheese ( you can add black olives in the step, but I left them out and just sprinkled them on each serving to spare those who reeeeallly hate black olives) 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 and green onions (and black olives if desired) over enchiladas before serving.
Source: Modified from Pioneer Woman Cooks