Pioneer Womans Favorite Enchiladas Recipes

PIONEER WOMAN'S PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour.
• Whisk together and allow to bubble for 1 minute.
• Pour in the red sauce,
• chicken broth, salt and pepper. Bring to a boil.
• Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat.
• Drain the fat, add the salt and stir to combine.
• Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil.
• Lightly fry the tortillas just until soft. Do not crisp.
• Drain on a paper towel-lined plate.
• Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
• Next, one at a time, dip each tortilla into the sauce.
• Set the sauce-soaked tortilla on a plate.
• Place on some of the meat mixture, chilies, green onions and black olives.
• Top with a generous portion of grated Cheddar.
• Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish.
• Repeat with the rest of the tortillas and pour the remaining sauce over the top.
• End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly.
• Sprinkle chopped cilantro over the top and serve.

ENCHILADAS

Steps:

• Step #1 - The SauceIn 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 MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 - TortillasHeat 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 - AssemblyPreheat 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.

PIONEER WOMAN'S FAVORITE ENCHILADAS

Steps:

• 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.
• Meat- Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
• Preheat oven to 350.
• 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.
• 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.
• Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

COPYCAT PIONEER WOMAN WHITE CHICKEN ENCHILADAS

Steps:

• Cook your chicken. If your meat is not cooked, rinse it and then place it into a large pot. Cover with water and boil for about 30 minutes or until the internal temperature of the meat reaches 165°F. Remove and allow to cool.
• In a skillet, heat canola oil and add onions and peppers, over medium heat, sauté for 1 minute. Add cooked chicken, paprika, and half of your diced chilies (or green peppers) if desired. Stir until combined and continue cooking over medium heat. Add chicken broth and stir until combined. Add heavy cream. Stir and allow to boil once all ingredients are added to your filling. Remove from heat and set aside.
• To make sauce, in a deep skillet or pan, melt butter over medium-low heat. Sprinkle flour into the butter and whisk vigorously. Boil for 1 minute, while whisking. Add 1 ½ cup chicken broth and whisk together. Cook for 1 to 2 minutes while whisking. The mixture will begin to thicken. If desired, you can add the remaining chilies to the sauce at this point. Turn your heat as low as it will go, then add sour cream and whisk in. Add 1 ½ cups shredded cheese, and whisk until melted. Add paprika, salt, and pepper to taste. Remove sauce from heat.
• Now that all your components are made, it is time to assemble your enchiladas. Begin by preparing another skillet over medium heat with a drizzle of canola oil. Now there are two ways you can proceed from here. The first way is to place your tortilla shells into the canola oil for about 20 seconds on each side, and then fill them. The other way is to fill them first and then place them into the canola oil. This will help to make the shells crispy and to seal them. One note, if you choose to fill the shells first, you may want to place your tortilla shells into the microwave, covered with a wet paper towel for 30 seconds first. This will allow your shells to become soft and not rip as easily.
• Once your shells are full, place the rolled enchiladas into a greased 9x13 baking pan. Once all your shells have been filled, pour cheese sauce over the top. Sprinkle additional cheese on top of the cheese sauce-covered tortillas. Bake at 350°F for 30 minutes, until the top of the cheese has just started to turn golden brown. Remove from oven and sprinkle cilantro on top. If desired serve with Picante sauce. Enjoy!