SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
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.
PHEASANT ENCHILADAS
Make and share this Pheasant Enchiladas recipe from Food.com.
Provided by Iowahorse
Categories Pheasant
Time 50m
Yield 1 pan
Number Of Ingredients 9
Steps:
- Cover pheasant with water and simmer for 30 minutes.
- Cool, bone,and cut into strips,set aside.
- Mix tomatoes, soup, chilies, cumin, and garlic powder.
- Dip tortillas into broth left from boiling pheasant, place one on a plate,add 2 Tb.
- of mixture and 1 Tb.
- of cheese.
- Roll up and place seam side down in baking pan.
- After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
- Bake at 350 until cheese is melted (about 20 minutes).
Nutrition Facts : Calories 2966.9, Fat 124.9, SaturatedFat 61.8, Cholesterol 682.2, Sodium 3669.9, Carbohydrate 198.6, Fiber 27.9, Sugar 30.3, Protein 265.2
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