Saturday, October 4, 2008

Did someone say "Enchiladas"?

Yes. Yes, someone said it. It was me. I said "enchiladas." And then I made them. And they were good. (Check out the original recipe @

You will need:
Canola oil
Large can of enchilada sauce (20 ounces or so)
A cup of chicken broth
One onion, diced
Ground beef
Diced green chiles
Salt and pepper
Green onion
Okay. Toss a tablespoon of canola oil in a pan with a tablespoon of flour and whisk together. Betty Crocker calls this a "roux." It just mean "base" as far as I can tell. Let it cook over medium-low for about three minutes, and keep whisking it. Burned flour is gross.

Next, dump in your enchilada sauce and broth, and about half a teaspoon of ground black pepper. (I didn't have black, so I used white.) Let the sauce simmer over low heat while you get everything else ready.

Dice an onion. Saute it in a pan for a minute or two (with canola oil). Toss in the beef and brown it. Drain the fat, then toss in the green chiles. Stir well, and turn off the heat.

In another pan, heat half a cup of canola oil over medium heat, and brown the tortillas in it. Just 30 seconds each side, no more. (I didn't actually do this. I decided I was too good to do it.) Add some cilantro to the sauce, then dip the tortillas in it.

Lay your tortillas flat and assemble them. Meat, minced olives, diced green onions, cheese. Repeat.
Roll the tortillas up and place them seam down in a baking dish. Preheat your oven to 350F.

Coat with the rest of the sauce and top with cheese. Bake for about 20 minutes, until bubbly (and you're so hungry you can't even think straight anymore).

Yum. Yum yum yum.

Makes 6-10.
Difficulty: 3.
Takes about 40 minutes of prep, plus 20 minutes of bake time.

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