Simple, Perfect Enchiladas

I love these enchiladas. They are so amazing.  I was excited to make them again the other day because I know how much Derek likes them. He was supposed to come home from school at 5 pm so right at 5 it was ready and I had the table set and I waited and waited and waited and he didn’t come home.  So I checked my Google calendar- we each have a calendar we share- and I saw he actually wouldn’t be home until 7 pm.  I was bummed.

When he left school he texted me he was coming home so Levi and I went outside to meet him.  When he came up to me he hugged me and told me that HE GOT A JOB!  He had just received the call a few minutes ago.  I was SO HAPPY!  And it’s the job he wanted.  He graduates from college in 2 weeks and we were worried about not having a job then.  We are so grateful!  Then we came up and ate these amazing enchiladas and celebrated. It turned out to be a great night!

I found this recipe from the amazing Pioneer Woman. When I first came across her blog I was so excited about it I went through all her recipes and book marked the ones I wanted to try.  One of those recipes were these enchiladas.  I was SO excited to try these!  The first time I made these I followed her recipe exactly (except for adding olives…) I was not disappointed. I couldn’t believe how good they were.  But I didn’t like how time consuming it was and it involved frying.

I have changed a few things about the recipe so it is less time consuming and healthier.   I even did an experiment, I made these enchiladas and fried half of the tortillas then baked the other half and with out telling Derek the difference I had him try both and tell me which one he liked better. He said the baked onces were way better. So there you go! Healthy can be great.  I hope you try these because I promise you will love it!

1 tablespoon canola oil
1 tablespoon all-purpose flour
1 can (28 Ounce) Enchilada or Red Sauce
1 cup chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped cilantro
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Meat:
1 pound ground beef
1 whole medium onion, finely diced
1 can (4 ounce) diced green chilies
chopped green onions
1 teaspoon season salt
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Tortillas:
14-18 corn tortillas
Non-stick cooking spray
salt
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To Assemble:
grated sharp cheddar cheese
chopped green onions
½ cup chopped cilantro

Preparation Instructions
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 enchilada sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.*Preheat oven to 400 degrees.