Recipe

I think this might be something I start doing, the whole recipe sharing thing.. Don't get excited. I don't cook that much, and if I do it's usually instructions on the side of the box I'm following, not a recipe.

However, I do really want to share this recipe with you. It's "The Pioneer Woman's Enchiladas"

These are SO good! Adam isn't a big fan of Mexican (crazy, I know) so he wasn't too thrilled at me trying the recipe, but once he tried it he said "Wow. I think this might be the best thing you've ever made" Really?! A Mexican dish is your favorite? That shows how good they are! The recipe is fairly easy. It does have a lot of steps, but don't be discouraged. If I can do this recipe while chasing 2 crazy kids around, you can too! (I was going to do step by step with pictures, but I figured you could just look at Pioneer Woman's)

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
* _____
* 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
* _____
* TO ASSEMBLE:
* 3 cups Grated Sharp Cheddar Cheese
* ½ cups Chopped Black Olives
* 1 cup Chopped Green Onions
* ½ cups Chopped Cilantro

Preparation Instructions

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.