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Home » Kid Approved » Pioneer Woman's Beef Enchiladas

Pioneer Woman's Beef Enchiladas

Published: Apr 26, 2020 · Modified: Jan 24, 2021 by Ashley Lecker · This post may contain affiliate links · 15 Comments

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

enchiladas on a plate

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!

enchiladas in a casserole dish

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.

enchiladas on a plate

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
enchiladas on a plate

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.
enchiladas on a plate

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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enchiladas on a fork
enchiladas on a plate

Pioneer Woman's Beef Enchiladas

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Course Main Course
Cuisine Mexican
Servings 6 people

Ingredients
  

Sauce:

  • 1 tablespoon Canola Oil
  • 1 tablespoon All-purpose Flour
  • 28 oz can Red Enchilada Sauce
  • 2 cups Chicken Broth
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • 2 tablespoon Fresh Chopped Cilantro

Beef Filling:

  • 1 lb Ground Beef
  • 1 Small Onion, finely diced
  • 4 oz can Diced Green Chilies
  • ½ teaspoon salt

Tortillas:

  • 12-14 Corn Tortillas
  • ½ cup Canola Oil

Assembly:

  • 3 cups Grated Sharp Cheddar Cheese, divided between filling and topping
  • Sour Cream and Chopped Green Onion, for topping

Instructions
 

  • 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.
  • Brown the meat with onions in a skillet. Drain off fat. Stir in the diced green chilies and salt. Set aside.
  • 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.
  • 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.
  • Bake for 25 minutes or until bubbly. Serve with sour cream and additional chopped green onion.

Notes

Recipe adapted from Pioneer Woman
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!
enchiladas on a plate with fork

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

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

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Reader Interactions

Comments

  1. Gloria

    May 05, 2020 at 9:17 am

    We are Mexican food lovers here. I know my family would welcome this for dinner any night of the week. What a great recipe for a party too.

    Reply
  2. Choclette

    May 05, 2020 at 12:44 pm

    Mmmmm, you had me at enchiladas. I've no idea why as I like them so much, but I've never tried making my own. You'e inspired me to give them a go. Watch this space 😀

    Reply
  3. Amanda

    May 06, 2020 at 5:07 pm

    These enchiladas look great! I have a weakness for another that's super cheesy, so enchiladas are my kind of meal!

    Reply
  4. Debbie

    December 31, 2020 at 1:19 pm

    I have tried to make enchiladas with little success. This recipe changed everything. My family says they are the best ever ! Can't wait to serve them again. !

    Reply
    • Ashley Lecker

      December 31, 2020 at 1:48 pm

      They are sooooooo good! I think soaking the tortillas in the sauce is the key.

      Reply
  5. Lisa Dee

    January 13, 2021 at 8:24 am

    Just made 9 individual freezer meals with this recipe. Easy and tasty.

    Reply
    • Ashley Lecker

      January 13, 2021 at 9:09 am

      That is amazing! I would love to have my freezer stocked with this- it is so delicious! What is your method for packaging for the freezer?

      Reply
  6. Elizabeth A Blondefield

    January 24, 2021 at 3:34 pm

    In your description you say 2 cans of diced green chilis, but in the recipe it says one can. Which is it?

    Reply
    • Ashley Lecker

      January 24, 2021 at 7:21 pm

      Thank you for catching that! The correct amount is 1- 4 oz can.

      Reply
  7. Roxann

    February 22, 2022 at 3:02 pm

    As I am simmering the red sauce, I’m tasting it and it seems very bitter. Is that normal?

    Reply
    • Ashley Lecker

      February 24, 2022 at 6:45 am

      Yes, the sauce has a slightly bitter taste. It will not be bitter once it is combined with the corn tortilla, beef, and cheese.

      Reply
  8. Tammy

    April 09, 2022 at 7:54 am

    can I make the before and bake the next day? Want to make for a crowd.

    Reply
    • Ashley Lecker

      April 10, 2022 at 1:38 pm

      Yes, the tortillas loose a bit of hold, but it is still delicious.

      Reply
  9. Barb Maves

    January 10, 2023 at 5:55 pm

    I made these tonight and the taste is delish!
    However, I'm wondering what brand of corn tortilla you are using?
    Mine completely fell apart. I ended up layering the bottom adding the meat and cheese and layering the rest of the corn tortillas with sauce and cheese on top. It was more like an enchilada lasagna?!

    Reply
    • Ashley Lecker

      January 14, 2023 at 10:02 am

      I am not sure, but I have found that if I warm the corn tortillas before and then dip them in the sauce they stay together pretty well. Moisture and heat are key to keeping them from cracking.

      Reply

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Hi, I am Ashley. I am a busy mom and wife working to make family, food, and life an adventure!

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