Enchiladas are among the most well-known of Mexican foods. The practice of rolling a tortilla around a filling is said to have begun way back in the time of the Mayans. Today, there are many different kinds of enchiladas with different fillings. Here is an enchilada recipe from Ree Drummond on FoodNetwork.com.
Here’s what you will need.
For the sauce:
- Two tablespoons of canola oil
- Two tablespoons of all-purpose flour
- One 28-ounce can of Mexican or enchilada red sauce
- Two cups of chicken broth
- One-half teaspoon of salt
- One-half teaspoon of black pepper
For the meat:
- One pound of ground beef
- One medium onion, finely chopped
- One-half teaspoon of salt
For the rest:
- Canola oil for frying
- 10 to 14 corn tortillas
- Two four-ounce cans of diced green chilies
- One cup of chopped green onions
- One-half cup of chopped black olives
- Three cups of grated sharp cheddar cheese
And here is what you do:
- To make the sauce, first combine the canola oil and flour in a saucepan over medium-low heat. Whisk it together and let it simmer for one minute. Then, pour in the red sauce, chicken broth, salt and pepper. Bring the mixture to a boil. Reduce the heat and allow it to simmer.
- To prepare the meat, brown the ground beef with the onions in a large skillet over medium-high heat. Drain off the fat, add salt and then stir. Set the skillet aside.
- For the rest, heat a little canola oil in a small skillet over medium heat. Fry the tortillas in the skillet until they are just a little soft. Don’t make them crisp. Drain them on a plate covered with a paper towel. Do this until you have fried all of the tortillas.
- Then, preheat the oven to 350 degrees. Spread one-half cup of the sauce in the bottom of a 9- by 13-inch baking dish. Dip each tortilla into the sauce. Put a tortilla on a plate, then spoon on top some of the meat, chilies, green onions and black olives. Top this with a big portion of the cheddar cheese. Roll up the tortilla. After filling each of the tortillas, put them into the baking dish with the seam on the bottom. Pour the remaining sauce over all of the tortillas. Sprinkle more cheese on top.
- Bake the enchiladas for 20 minutes or until the sauce starts to bubble. Sprinkle chopped cilantro on them, and serve.
If you don’t have the time or desire to make enchiladas yourself, head over to a Mattito’s near you and we’ll get a hot plate of them to you quickly!