Pioneer Woman Beef Enchiladas is made with ground beef, diced onions, green chilies, cheddar cheese, black olives, corn tortillas, and red enchilada sauce. This easy beef enchiladas recipe creates a delicious dinner that takes about 1 hour 30 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
For The Sauce:
- 1 Tbsp. Canola Oil
- 1 Tbsp. All-purpose Flour
- 1 Can (28 Oz) Enchilada Or Red Sauce
- 2 Cups Chicken Broth
- 1/2 Tsp. Salt
- 1/2 Tsp. Ground Black Pepper
- 2 Tbsp. Chopped Cilantro
For The Meat:
- 1 1/2 Lb. Ground Beef
- 1 Medium Onion, Finely Diced
- 2 Cans (4 Oz Each) Diced Green Chilies
- 1/2 Tsp. Salt
For The Tortillas:
- 10-14 Corn Tortillas
- 1/2 Cup Canola Oil
To Assemble:
- 3 Cups Grated Sharp Cheddar Cheese
- 1/2 Cup Chopped Black Olives
- 1 Cup Chopped Green Onions
- 1/2 Cup Chopped Cilantro
How To Make Beef Enchiladas With Red Sauce:
- Make the sauce: In a large saucepan, heat oil and flour over medium heat, whisking to make a paste. Cook for 1 minute. Add red sauce, chicken broth, cilantro, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-45 minutes.
- Cook the meat: Brown the ground beef with the diced onions in a skillet. Drain the fat and stir in the green chilies and salt. Set aside.
- Prepare the tortillas: Heat canola oil in a small skillet over medium heat. Fry each tortilla for about 30 seconds on each side until soft. Drain them on a paper towel-lined plate.
- Assemble the enchiladas: Preheat oven to 350°F (175°C). Pour ½ cup of red sauce into the bottom of a baking dish. Dip each tortilla into the sauce, then fill with the beef mixture, cheese, olives, and green onions. Roll up and place seam-side down in the baking dish.
- Bake the enchiladas: Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 20 minutes until bubbly. Sprinkle with cilantro before serving.
Recipe Tips
- Fry tortillas lightly: Make sure to fry the tortillas briefly to soften them. This keeps them from becoming soggy when you roll them with the filling.
- Simmer the sauce long enough: Let the red sauce simmer for at least 30 minutes to deepen its flavor and ensure the perfect texture.
- Don’t overfill the tortillas: When assembling, don’t overfill the tortillas. This makes rolling them easier and keeps the filling from spilling out.
- Use sharp cheddar cheese: Sharp cheddar adds a stronger flavor to the dish, making the enchiladas taste richer and more satisfying.
- Cover with extra sauce: Pour extra sauce on top of the enchiladas before baking to keep them moist and ensure every bite is packed with flavor.
How To Store & Reheat Leftovers
Storing in the Fridge: Place the leftover enchiladas in an airtight container and store them in the fridge for up to 3 days.
Freezing: To freeze, wrap individual enchiladas in plastic wrap or aluminum foil, then place them in a freezer-safe container. Freeze for up to 3 months.
Reheating: To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until heated through.
Nutrition Facts
- Calories: 887
- Fat: 69 g
- Saturated Fat: 23 g
- Trans Fat: 1 g
- Cholesterol: 148 mg
- Sodium: 908 mg
- Carbohydrates: 25 g
- Fiber: 4 g
- Sugar: 3 g
- Protein: 40 g
Try More Pioneer Woman Recipes:
- Shepherd’s Pie
- Slow Cooker Drip Beef Sandwiches
- French Beef Dip Sandwiches
- Instant Pot Beef Stew And Cheesy Grits
Pioneer Woman Beef Enchiladas With Red Sauce
Description
Pioneer Woman Beef Enchiladas is made with ground beef, diced onions, green chilies, cheddar cheese, black olives, corn tortillas, and red enchilada sauce. This easy beef enchiladas recipe creates a delicious dinner that takes about 1 hour 30 minutes to prepare and can serve up to 8 people.
Ingredients
For The Sauce:
For The Meat:
For The Tortillas:
To Assemble:
Instructions
- Make the sauce: In a large saucepan, heat oil and flour over medium heat, whisking to make a paste. Cook for 1 minute. Add red sauce, chicken broth, cilantro, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-45 minutes.
- Cook the meat: Brown the ground beef with the diced onions in a skillet. Drain the fat and stir in the green chilies and salt. Set aside.
- Prepare the tortillas: Heat canola oil in a small skillet over medium heat. Fry each tortilla for about 30 seconds on each side until soft. Drain them on a paper towel-lined plate.
- Assemble the enchiladas: Preheat oven to 350°F (175°C). Pour ½ cup of red sauce into the bottom of a baking dish. Dip each tortilla into the sauce, then fill with the beef mixture, cheese, olives, and green onions. Roll up and place seam-side down in the baking dish.
- Bake the enchiladas: Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 20 minutes until bubbly. Sprinkle with cilantro before serving.
Notes
- Fry tortillas lightly: Make sure to fry the tortillas briefly to soften them. This keeps them from becoming soggy when you roll them with the filling.
- Simmer the sauce long enough: Let the red sauce simmer for at least 30 minutes to deepen its flavor and ensure the perfect texture.
- Don’t overfill the tortillas: When assembling, don’t overfill the tortillas. This makes rolling them easier and keeps the filling from spilling out.
- Use sharp cheddar cheese: Sharp cheddar adds a stronger flavor to the dish, making the enchiladas taste richer and more satisfying.
- Cover with extra sauce: Pour extra sauce on top of the enchiladas before baking to keep them moist and ensure every bite is packed with flavor.
Pioneer Woman Beef Enchiladas With Red Sauce