Pioneer Woman Beef Enchiladas

Pioneer Woman Beef Enchiladas is made with lean ground beef, enchilada sauce, flour tortillas, shredded cheddar cheese, green chiles, onion, garlic, and a blend of spices. This easy beef enchiladas recipe creates a delicious dinner that takes about 50 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 2 (10-oz.) cans enchilada sauce (about 2 cups)
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1 Tbsp olive oil
• 1 small white onion, chopped
• 4 garlic cloves, minced
• 1 1/2 lb lean ground beef (90% beef, 10% fat)
• 1 (4-oz.) can diced green chiles, drained
• 8 (8-inch) flour tortillas
• 2 cups shredded sharp cheddar cheese
• Thinly sliced red onion, for garnish
• Chopped fresh cilantro, for garnish
• Sour cream, for serving

How To Make Beef Enchiladas:

1. Prepare the enchilada sauce: In a small saucepan, add the enchilada sauce. Combine salt, cumin, chili powder, smoked paprika, and pepper in a bowl. Add 1/2 teaspoon of the spice mixture to the enchilada sauce, saving the rest for the beef. Simmer the sauce over medium heat, then remove from heat and set aside.
2. Cook the beef filling: In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking for about 5 minutes until softened. Add ground beef and the remaining spice blend. Cook, stirring often, until the beef is browned and crumbly, about 8 minutes. Stir in the green chiles and 1/2 cup of the warmed enchilada sauce, cooking for another 2 minutes. Remove from heat and let cool slightly.
3. Soften the tortillas: Place tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 30 seconds to soften them, keeping the paper towel over the tortillas to maintain moisture.
4. Assemble the enchiladas: Preheat oven to 375°F (190°C). Spread 1/2 cup of the warmed enchilada sauce in the bottom of a 13×9-inch baking dish. Fill each tortilla with 1/2 cup of the beef mixture and sprinkle with 2 tablespoons of cheese. Roll the tortilla and place it seam-side down in the dish. Repeat for all tortillas. Spoon the remaining enchilada sauce over the top and sprinkle with the remaining 1 cup of cheese.
5. Bake and serve: Bake for 20-25 minutes, until the cheese is bubbly and the tortillas are golden. Let the enchiladas cool for 10 minutes before garnishing them with red onion, and cilantro, and serving with sour cream if desired.

Recipe Tips

• Warm the tortillas before rolling: This will prevent them from cracking and make it easier to roll the enchiladas.
• Use lean ground beef: Using 90% lean beef means less grease, and you won’t need to drain the fat after cooking.
• Don’t skip the spices: The spice blend gives the beef filling extra flavor, so make sure to season the meat well.
• Spread sauce on the bottom of the dish: This prevents the enchiladas from sticking and keeps them moist while baking.
• Let the enchiladas cool before serving: Giving them 10 minutes to rest after baking helps the flavors settle and makes them easier to serve.

How To Store & Reheat Leftovers

Storing: Place any leftover enchiladas in an airtight container and store them in the refrigerator for up to 3 days. Make sure they are completely cooled before storing.

Freezing: You can freeze the enchiladas for up to 3 months. Wrap them tightly in foil or place them in a freezer-safe container. To thaw, transfer them to the fridge and let them defrost overnight.

Reheating: To reheat, place the enchiladas in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.

Nutrition Facts

• Calories: 550
• Fat: 34g
• Saturated Fat: 14g
• Trans Fat: 1g
• Cholesterol: 94mg
• Sodium: 1224mg
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 6g
• Protein: 28g

Try More Pioneer Woman Recipes:

• Beef Burgundy
• Beef Stew With Mashed Potatoes
• Beef Noodle Skillet
• Drip Beef Meatballs