Easy, Breezy, Beefy Enchiladas

Hola amigos! Who’s ready for a Mexican treat? These enchiladas are out of this world!! I have to admit, before I saw The Pioneer Woman’s beef enchiladas, I would have lived the rest of my life only ever consuming chicken enchiladas. However, this woman makes her adventures in the kitchen sound SO fun, that I just couldn’t help but be tempted by this classic Mexican dish!

While I normally almost never consume red meat, this past weekend Brandon and I were at our local grocer and picked up some of Laura’s Lean Ground Beef. The difference from regular meat? No antibiotics or hormones and the animals are raised in a humane way! I’m all about it!

I have to give Brandon all the credit for making this dish though. I wanted to squeeze in a workout before we started dinner, but he was too impatient to wait. So, while he was the mastermind in the kitchen, I toned and tightened my derrière.  I finished just in time to help him in the assembly line; dip the tortilla, sprinkle cheese, add a little meat, roll up, place in prepared pan. We make a great team, if I do say so myself!

Straight off the website: "Laura's Lean Beef cattle are raised on family farms, on all natural grains and grasses with no animal by-products, without the use of antibiotics or growth hormones.

Sautéed onions are my favorite!!

Check out the finished product! Do these make your mouth water??

Well, they SHOULD!!

Oooey, gooey, cheezy...a medley of flavors in my mouth!

Easy, Breezy, Beefy Enchiladas by The Pioneer Woman

Ingredients: with only a few MINOR changes to make them slightly healthier

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 Parsley OR Cilantro

FOR THE MEAT:

• 1-½ pound LEAN 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 or flour Tortillas (I prefer flour…)

TO ASSEMBLE:

• 3 cups Grated Sharp Cheddar Cheese
• ½ cups Chopped Black Olives
• 1 cup Chopped Green Onions
• ½ cups Chopped Cilantro

Preparation Instructions

For The Sauce
Add oil and flour in a large skillet and whisk together until you make a paste, cooking for about one minute. Pour in the enchilada sauce (or red sauce), chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes. WARNING: This will make your kitchen smell amazing!!

On To the Meat
Sauté the onions in a skillet, add meat and cook until browned. If you use lean meat, there won’t really be any fat to drain (yay!). Stir in 2 cans diced green chilies and season with salt. Set aside.

Assembly Line Time!!
Preheat oven to 350 degrees. Have your partner lather about a ½ cup of red sauce in bottom of a baking pan that has been sprayed with cooking spray. Have them spread the sauce out evenly. Then it’s your job to dip the tortillas in the red sauce and then remove to the pan. Have your partner add meat, a little grated cheese, a few black olives, and green onions in the center of each tortilla. Now you roll them up and place in the baking pan. Repeat until you use all the tortillas! Pour the extra red sauce over the enchiladas and sprinkle with remaining cheddar cheese (make your partner do it…you deserve a break).

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving. Add salsa and sour cream as you like! Oh and…DIG IN!!

sizzling!

SUNSCREEN CHALLENGE: It’s going to be a bright sunny day!! Lots of SPF for me!! Have you taken the challenge yet??

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