Pioneer Woman Enchilada Recipe

Enchiladas are a delicious and easy-to-make Mexican dish that is perfect for any occasion. Whether you're cooking for your family, hosting a dinner party, or just craving some warm and flavorful comfort food, enchiladas always hit the spot. And with this simple and perfect recipe, courtesy of The Pioneer Woman Cooks, you can impress your guests and satisfy your taste buds without breaking a sweat. To make about 10-14 enchiladas, you'll need the following ingredients: Sauce: - 2 tablespoons canola oil - 2 tablespoons all-purpose flour - One 28-ounce can of diced tomatoes, undrained - Two 4-ounce cans of diced green chilies, drained - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 1 teaspoon salt - 2 cloves garlic, minced Enchiladas: - Canola oil, for frying - 12 to 14 yellow corn tortillas - 3 cups shredded Cheddar or Monterrey Jack cheese - One 15-ounce can of black beans, drained and rinsed - 1/2 cup chopped fresh cilantro, plus more for serving - 1/2 cup chopped green onions, plus more for serving - Sour cream, for serving Now let's get to the recipe! To make the sauce, heat the canola oil in a large saucepan over medium heat. Add the flour and whisk until smooth, about 1 minute. Add the tomatoes with their juice, the green chilies, cumin, oregano, salt, and garlic. Bring the sauce to a boil, then reduce the heat and simmer for 20 to 30 minutes, stirring occasionally, until it thickens and the flavors meld. To make the enchiladas, heat the canola oil in a large skillet over medium-high heat. Using tongs, dip each tortilla in the oil for a few seconds on each side, until softened and heated through. Drain on paper towels. Preheat the oven to 350 degrees F. Spread a spoonful of the sauce in the bottom of a 9-by-13-inch baking dish. Fill each tortilla with a handful of the cheese, a spoonful of the black beans, some cilantro and green onions, and a drizzle of the sauce. Roll up the tortillas and place them seam-side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas for 20 to 25 minutes, until bubbly and golden brown. Serve with sour cream, more cilantro and green onions, and any other toppings you like. And there you have it, folks! Simple, perfect enchiladas that will make your taste buds dance with joy. So grab some tortillas, cheese, and sauce, and get cooking! Your family and friends will thank you.

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Gluten Free White Chicken Enchiladas Recipe - Sweet Ali's Gluten Free

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Ingredients: Makes 10-14 Enchiladas Sauce: 2 Tablespoons Canola Oil 2

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