Perfect Enchiladas Ree Drummond (Pioneer Woman)
1 Tbsp Canola Oil
1 Tbsp Flour
1 can or bottle of Enchilada Sauce
2 cups of Beef Stock
1lb Ground Beef
1 Medium Onion (finely chopped)
2 4oz cans Diced Green Chilies
Small bunch of Cilantro (finely chopped)
10 Corn Tortillas (or 8 flour)
3 cups Shredded Sharp Cheddar Cheese
More Chopped Cilantro
First you'll wanna get your sauce ready. Grab a sauce pan and get the oil hot. Then whisk in the flour to make it nice and thick. Add the Enchilada sauce, stock, S&P. Bring it to a boil and then simmer for 20-30 min.
While that sauce is thickening, grab a skillet and get your onions in a bit of oil over medium heat. Cook for about 5 minutes, then add the beef and get it browned. Then toss in the green chilies and season with S&P. When it's done, stir in the Cilantro.
Now, PW fries up her Tortillas in a little Canola Oil before assembling these babies... but for the sake of our waistlines, I just wrap 'em in foil and put 'em in the oven at 350 while I'm cooking the sauce and meat mixture.
When you're ready to assemble, make sure your oven's at 350. Grab your casserole dish and pour about a 1/2 cup of the sauce in the bottom. Dip each tortilla in sauce and then add some meat, and a whole lot of cheese. Roll it up and put it seam side down in the casserole. When you're finished with all the enchiladas, pour the remaining sauce over them and sprinkle plenty of cheese and cilantro on top. Bake for 15-20 minutes.