Ree Drummond’s Cheese Enchiladas | The Pioneer Woman | Food Network

Ree Drummond’s Cheese Enchiladas | The Pioneer Woman | Food Network

Ree has made all kinds of enchiladas over the years, but she thinks this might be her favorite. This version has a homemade taste to it because she makes her own sauce rather than using one from a can.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Cheese Enchiladas
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr
Active: 30 min
Yield: Serves 6 – 8

Ingredients

3 tablespoons olive oil
1 small red bell pepper, diced
1 small white onion, diced
1 tablespoon chipotle chile powder
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
2 cups chicken stock
One 15-ounce can tomato sauce
2 cups grated Oaxaca cheese
1 1/2 cups grated sharp Cheddar
12 corn tortillas, warmed
1 cup sour cream
1/4 cup fresh cilantro leaves

Directions

Special equipment: an immersion blender

Heat the olive oil in a large skillet over medium heat. Add the red bell pepper and onion. Cook for 2 to 3 minutes, then season with the chipotle powder, cumin and a pinch of salt and pepper. Stir and sprinkle over the flour. Cook, stirring, toasting the spices, for 60 to 90 seconds. Continuously stirring, add the chicken stock and then the tomato sauce. Let cook for 5 minutes to thicken.

With an immersion blender, blend the sauce until the desired consistency. Ladle a cup of the sauce into the bottom of a medium baking dish.
Preheat the oven to 375 degrees F.

In a large bowl, combine the cheeses. Take a warm tortilla and add 3 tablespoons of the cheese blend. Roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas. Cover with the remaining sauce. Sprinkle the rest of the cheese over the top and bake to completely melt the cheese, 20 to 22 minutes. Remove and let sit for 5 minutes. Top with dollops of the sour cream and cilantro to serve.

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Ree Drummond’s Cheese Enchiladas | The Pioneer Woman | Food Network