A hearty and happy Mexican entree!
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
FOR THE MEAT:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Step #1 – The Sauce
In 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 Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat 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 – Assembly
Preheat 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.
Recipe courtesy of The Pioneer Woman Cooks, www.thepioneerwoman.com/cooking
Prosciutto and Apricot Quesadillas
Serves 6 as an appetizer
4 large flour tortillas
4 T. apricot jam
8 thin slices prosciutto
Mozzarella or Brie cheese
Extra virgin olive oil
Heat griddler or large non-stick pan over medium heat.
To assemble quesadillas spread one tablespoon apricot jam on each tortilla. Top two tortillas with prosciutto and cheese and cover with additional tortillas. Brush olive oil on outer tortillas and grill for 2-3 minutes per side until lightly browned and cheese is melted.
Sweet Onion Corn Bread
Makes 16 muffins
1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed
Black Bean Salsa
1 chopped tomato
1 can black beans
1/4 cup red onions, diced
1/2 large fresh jalapeno, seeded and diced
1/4 cup loosely packed chopped fresh cilantro leaves
1 chopped garlic clove
Salt, to taste
Freshly ground black pepper
Juice from 1 lime
1 tsp. extra-virgin olive oil
Crispy corn tortilla chips