Simple Perfect Enchiladas
I got this recipe from the Pioneer Woman cooking show. Looked good so am planning on trying it soon.
I got this recipe from the Pioneer Woman cooking show. Looked good so am planning on trying it soon.
- Carbohydrate 6.3467689102125 g
- Cholesterol 0.399 mg
- Fat 0.523765838208125 g
- Fiber 0.675092331993044 g
- Protein 2.743820568555 g
- Saturated Fat 0.14239754988825 g
- Serving Size 1 1 Serving (78g)
- Sodium 411.537028772688 mg
- Sugar 5.67167657821946 g
- Trans Fat 0.0483815568555 g
- Calories 41 calories
Step-by-step
- In med. Fry pan put 1 T. Canola oil in pan, add the diced onion, then the ground beef or turkey. Fry till done. Drain off fat. Add salt and pepper to taste . Set aside.
- SAUCE: in pan put in the 2 T. Oil and the 2 T. flour. Mix together until thick and a little pasty. Add in 2 C. Chicken broth, mix some then add in the whole can of red enchilada sauce. Salt and pepper. Mix until thickened.
- In 9 × 13" pan spoon in some of the sauce about 1/2 C. Just to coat the bottom. Take tortilla and dip in sauce, place the meat, onion, chopped olives, chilies on tortilla with cheese. Roll up and place seam side down in dish. Keep doing this until pan is filled. Pour rest of sauce over the enchiladas then top with cheese.
- Bake in 350 degree oven. Bake until bubbly and slightly brown.
Low-sodium chicken broth does the heavy lifting in this sauce by providing a clean base that absorbs the concentrated flavors of canned red enchilada sauce without pushing the sodium levels past comfortable limits. Creating a proper roux with canola oil and flour requires patience over medium heat; whisk continuously until the mixture forms a smooth paste that smells lightly toasted before introducing any liquid. This starch thickener prevents the broth and canned sauce from separating during the baking process. Standard metal or glass 9x13-inch baking dishes accommodate the rolled tortillas efficiently, though glass retains heat longer and requires pulling the pan from the 350-degree oven a few minutes early to prevent the bottom edges from over-browning. Dipping each tortilla directly into the sauce softens the corn or flour properly for rolling, yet working quickly keeps the structural integrity intact so they do not tear during assembly. Brown the ground beef or turkey completely and drain excess fat into a disposable container rather than the plumbing to keep the filling from turning greasy. Sequencing the kitchen prep demands that the meat cooks and cools slightly while the sauce simmers on a separate burner, utilizing two distinct heat sources simultaneously to shorten total kitchen time. Bake uncovered until the shredded cheese melts entirely and the visible edges bubble aggressively, signaling that the interior has reached a uniform temperature throughout.
