My Mexican Feast ~ again :)

RED CHICKEN ENCHILADAS 
Ingredients

FOR THE SAUCE:
•1 Tablespoon Canola Oil
•1 Tablespoon All-purpose Flour
•1 can (28 Ounce) Enchilada Or Red Sauce (I used 2 10oz. cans and along with homemade sauce)
•2 cups Chicken Broth
•½ teaspoons Salt
•½ teaspoons Ground Black Pepper
•2 Tablespoons Chopped Cilantro

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•FOR THE MEAT: 

•1-½ pound Ground Beef (I used Chicken instead)
•1 whole Medium Onion, Finely Diced
•2 cans (4 Ounce) Diced Green Chilies

•½ teaspoons Salt

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•FOR THE TORTILLAS:

•10 whole (to 14) Corn Tortillas

•½ cups Canola Oil

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•TO ASSEMBLE: 

•3 cups Grated Sharp Cheddar Cheese

•1 cup Chopped Green Onions

•½ cups 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 red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat

Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Line a platter or cookie tray with paper towels.  Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 7-10 seconds per side. Remove to paper—towel lined platter/tray. Repeat until all tortillas have been fried.

Step #4 – Assembly

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Optional:  Sprinkle cilantro over enchiladas before serving.

Pinto Beans and Mexican Rice
The beans should be the first item since it takes at least 2-3 hours for them to simmer.  So, start at least 1 hr. before you start on the Enchiladas.  The Mexican Rice should be the last step since it probably only takes about 20 minutes to cook.

PINTO BEANS
1 small bag of pinto beans
4 qts. of water in large pot
1 tsp. onion powder
1 tsp. garlic powder
2 1/2 tsps. cumin powder
1 -2 tsps. chili powder
Salt and pepper

Rinse the beans thoroughly in a strainer.  Pour beans in water pot.  Bring to a boil on high then turn the heat down to simmer and pour in all the spices.  Simmer on low for 3 hrs.  Stir occasionally and do not allow the water to go beneath the beans.  Always have the water level at least one inch over the beans.

MEXICAN RICE
2 tbsps. Canola oil

1 cup rice

1/4 cup green onions (borrow some from the Enchilada recipe above)

1 8oz. can tomato sauce

2 cups water

1 tsp. garllic powder

1 tsp. cumin powder

Salt and pepper

Heat oil in pan, add the rice and brown for 8-10 minutes.  Add the green onions and stir for another two  minutes.  Carefully add the whole can of tomato sauce and carefully add the water and mix.  Add the garlic and cumin powders and salt and pepper to taste.  Cover and simmer for 15-20 minutes until all the water has evaporated and the rice is not pasty tasting but very tender.  Let the rice set until ready to serve but first stir it around to get an even color.  See results on top picture.

Don, Grandma and I ate this meal.  I have to say these were THE BEST Enchiladas by far!! WOW!!!  They were so good.  I finally found the best Red Enchilada recipe thanks to once again, The Pioneer Woman.  I tweeked in several areas but basically the same exact recipe and gotta say, this one's a keeper and would make my Mama proud!! :)  Both Don and GMa enjoyed it too ~ no complaints although I personally would like to have it a bit more picoso (spicy hot) so next time I'll make sure to make it picoso :)