Pioneer Woman's Beef Enchiladas

Pioneer Woman's Beef Enchiladas are the ultimate meaty enchilada coated with flavorful red red sauce and baked with cheese.

Oh man. You guys these are my favorite enchiladas. I actually have two favorite types. Chicken with mole and beef with a red sauce, and it would be a struggle to choose but these may tip the scale.

These enchiladas are from Pioneer Woman, and she had a great method that I follow with a few adaptations.

I have used flour tortillas for enchiladas because they are easier to work with than corn, but, let me tell you, corn is where the flavor is at. I think corn tortillas have the best flavor for enchiladas, but they do take little more work to get them to be easy to work with. I am sure you have purchased them before and tried to use from from the package and they split and break on you- frustrating. This recipe uses a method to lightly fry and dip in the sauce resulting is a tortilla that is easy to work with and bakes really well. It is a few additional steps, but I promise you that it is worth it!

The filling for these enchiladas couldn't be easier- ground beef, green chili, and cheese. So simple. You could easily sub in shredded or diced chicken, or shredded pork, but I love the ease of the ground beef in this recipe.

The topping is also super simple- cheese and a few green onion. When I serve these I opt to add a little sour cream, green onion, and cilantro. Other yummy toppings could include tomatoes, hot sauce, avocado, guacamole, olives, or a little salsa.

This recipe serves 6, but if you have hearty eaters, like my husband and two boys, they might clean the pan that evening! If you do have leftovers, they heat up really well, and it is a great meal the next day.

What do you need to make Pioneer Woman's Beef Enchiladas?

Sauce:

• Canola Oil
• All-purpose Flour
• Red Enchilada Sauce
• Chicken Broth
• Salt
• Ground Black Pepper
• Fresh Chopped Cilantro

Filling:

• Ground Beef
• Onion
• Diced Green Chilies
• salt

Tortillas:

• Corn Tortillas
• Canola Oil

Assembly:

• Grated Sharp Cheddar Cheese
• Sour Cream
• Chopped Green

How do I make Pioneer Woman's Beef Enchiladas?

1. In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Add the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and lightly simmer for 20 minutes while you prepare the rest of the recipe.
2. Brown the meat with onions in a skillet. Drain off fat. Stir in the diced green chilies and salt. Set aside.
3. When the sauce is done simmering heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 20 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
4. 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 (about a ½ tbsp) 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 and green onions.
5. Bake for 25 minutes or until bubbly. Serve with sour cream and additional chopped green onion.

Looking for more delicious Mexican inspired recipes?!

Slow Cooker Verde Chicken Chili

Fried Ice Cream Cake

White Chicken Enchiladas

Chicken Tamale Casserole

Simple Instant Pot Pork Verde Tacos

Sheet Pan Chili Lime Chicken Fajitas

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This post was originally published in 2012 and was updated in 2020 for reader enhancement and enjoyment.