Cooking . . . It's a Family Thing!

This recipe is straight from my "The Pioneer Woman Cooks" cookbook. It was very good and pretty quick to put together however, it takes several pans so I tried to clean as I went along! I got home from work about 3:30 and had everything put together and ready to bake by 4:30 at which time I left for Katie's soccer game. When we got back home I popped it in the oven for 20 minutes, opened a can of refried beans and we had dinner! There was enough left over for Katie & I both to take for lunch tomorrow.


SIMPLE, PERFECT ENCHILADAS

Ingredients
The Sauce
1 T canola oil
2 T all-purpose flour
1 large (28 oz ) can enchilada sauce
2 cups chicken broth
1/2 t salt
1/2 t black pepper
2 T chopped cilantro, plus extra for serving (you can omit this but why would you want to?)

The Meat
1 lb ground beef
1 medium onion
Two 4-ounce cans diced green chilies
1/2 t salt

The Rest
10-14 corn tortillas
Canola oil for frying
1/2 cup chopped black olives (I left these out, Katie doesn't like them)
1 cup chopped green onions
3 cups grated sharp cheddar cheese
Cilantro

Directions

1. First the sauce: In a saucepan over medium-low heat, combine the canola oil and flour
2. Whisk together and allow to bubble for 1 minute
3. Pour in the red sauce (enchilada sauce), chicken broth, salt & pepper; bring to a boil
4. Reduce the heat & simmer while you prepare the other ingredients
5. While the sauce is simmering prepare the meat: Finely chop the onion
6. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain the fat, then add the green chilies. Add the salt & stir to combine. Turn off the heat & set aside.
7. In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried. Now you're ready to assemble!
8. Preheat the oven to 350 degrees. Spread 1/2 cup of the sauce in the bottom of a 9 x 13" baking dish.
9. Next, dip each tortilla into the sauce (use tongs & be careful not to tear)
10. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives, and green onions.
11. Top with a generous portion of grated cheese.
12. Roll up the tortilla to contain the filling inside.
13. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce & pour the remaining sauce over the top.
14. End with a generous sprinkling of cheese.
15. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle extra chopped cilantro over the top.

Serve with beans and/or rice!