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    You are in: Home / Mexican / Pioneer Woman's Favorite Enchiladas Recipe
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    Pioneer Woman's Favorite Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Lakerdog2's Note:

    YUM! Another one courtesy of Pioneer Woman. These look delicious and I can't wait to try them!

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    Ingredients:

    Serves: 6

    Yield:

    enchila ...

    Units: US | Metric

    SAUCE

    MEAT

    TORTILLAS

    FILLING

    Directions:

    1. 1
      Make the sauce first - In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
    2. 2
      Meat- Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
    3. 3
      Preheat oven to 350.
    4. 4
      Tortillas - Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
    5. 5
      Assembly - 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.
    6. 6
      Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

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    Ratings & Reviews:

    • on January 27, 2014

      55

      Thanks for posting Lakerdog2. I found this in Ree's cookbook but glad you already posted it. The only difference is it it one pound beef only not one and a half. I made as directed. My husband insisted that this get 5 stars. He loved it and raved about the dish having eaten it both on day one and for leftovers. The other family members gave it mixed reviews. Their main complaint being it was too spicy. I used a Mexican enchilada sauce that had kick when mixed with the green chilies. The sauce makes a big difference as do choosing mild or medium chiles. The tortillas fell apart when I filled after dipping in sauce, so I instead put sauce on the bottom of the pan then filled the oil dipped tortillas then covered with more sauce, cheese etc. Be aware this recipe uses a lot of dishes, lots of space and a good bit of time. It is delicious but best made on the weekend so you have more time to work making them. Enjoy! ChefDLH

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2012

      55

      i made this recipe and everyone loves it.. very tasty. will make again and again yummy

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2009

      55

      These were so good... I could only get my hands on one can of enchilada sauce at the grocery store, so I settled on a bottle of taco sauce. I seasoned the beef with a little black pepper and and cumin. I could only fit 8 of these into a 9x13 inch glass pan so I had a few tortillas left over. The green onion flavor was a bit strong, I might have used too much. I left out the olives -will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pioneer Woman's Favorite Enchiladas

    Serving Size: 1 (532 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 844.8
     
    Calories from Fat 532
    63%
    Total Fat 59.1 g
    91%
    Saturated Fat 20.5 g
    102%
    Cholesterol 136.4 mg
    45%
    Sodium 2760.6 mg
    115%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 6.5 g
    26%
    Sugars 12.0 g
    48%
    Protein 42.4 g
    84%

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