Pioneer Woman's Favorite Enchiladas

"YUM! Another one courtesy of Pioneer Woman. These look delicious and I can't wait to try them!"
 
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photo by AKChambers photo by AKChambers
photo by AKChambers
photo by AKChambers photo by AKChambers
Ready In:
1hr 20mins
Ingredients:
17
Yields:
14 enchiladas
Serves:
6

ingredients

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directions

  • Make the sauce first - In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
  • Meat- Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
  • Preheat oven to 350.
  • Tortillas - Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
  • Assembly - 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, a little black olives, 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.
  • Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Questions & Replies

  1. Can I make the night before and cook the next day?
     
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Reviews

  1. I found this recipe a few years ago and I have made it many times sometimes and most of the times just the way it’s written other times we’ve tried a little something different but it always comes out great. It’s delicious! I don’t know if any other words to describe it. My family loves it and not everyone likes Mexican food we are very southern very Cajun and creole. Thank you for this recipe and all the hard work you put into your foods.
     
  2. We LOVE these enchiladas! I do make my own sauce, but the rest of the recipe is fantastic. We usually eat vegetarian, but sometimes I make things with humanely raised and sustainable meat. I made them for the second time tonight and they were phenomenal. Takes a lot to get me to like food with ground beef.
     
  3. This was the BEST enchiladas I have ever had! My husband and I had a ball making them too. It was so much fun and they turned out sooo good!! I only made a couple changes. We didn't have burger laid out, we had steak so we just cut it up into thin slices and made it with that! Seasoned up with steak with beer and taco seasoning. Otherwise meat was the same. Additionally, I didn't want to use the small corn tortillas so I found a medium size but it was half corn half flour. They actually worked great! We didn't fry them ahead of time because we didn't want the grease from it but I think the flour in them made them malleable enough to be able to dip it in the sauce and still fold it around without breakage. <br/><br/>I think the only thing we will change next time is make it with shredded meat rather than sliced. The sliced tasted great but it wasn't as tender as I wanted for them. This was an AMAZING recipe and will definitely be making this again! Thank you for posting it!
     
  4. This recipe was the bomb. Made as written. Had leftover roast so ran it through food processor and used instead of hamburger. Used mild enchilada sauce.
     
  5. Thanks for posting Lakerdog2. I found this in Ree's cookbook but glad you already posted it. The only difference is it it one pound beef only not one and a half. I made as directed. My husband insisted that this get 5 stars. He loved it and raved about the dish having eaten it both on day one and for leftovers. The other family members gave it mixed reviews. Their main complaint being it was too spicy. I used a Mexican enchilada sauce that had kick when mixed with the green chilies. The sauce makes a big difference as do choosing mild or medium chiles. The tortillas fell apart when I filled after dipping in sauce, so I instead put sauce on the bottom of the pan then filled the oil dipped tortillas then covered with more sauce, cheese etc. Be aware this recipe uses a lot of dishes, lots of space and a good bit of time. It is delicious but best made on the weekend so you have more time to work making them. Enjoy! ChefDLH
     
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Tweaks

  1. I just made my own enchilada sauce.
     

RECIPE SUBMITTED BY

I am a mom to 2 boys, ages 11 and 6. My youngest is a cancer survivor, so we enjoy each day given to us! You never know what can happen in your life! I have been in the loan business for over 10 years and I love it. Unfortunately, this economy has put a wrench into my awesome career. After a couple layoffs, I decided I need to do something else for awhile. I am now selling advertising, and it's different! I am thankful to have a job, so can't complain much! I love to cook. I can spend a whole Sunday in the kitchen just cooking away. I love trying new recipes (my boyfriend hates it. Lol. He likes what he likes and would be fine never trying anything new.) I never bake. I think it's because I don't measure. I am a throw-in-the-ingredients until they taste good kind of girl. I LOVE this site(actually, I am addicted to it) and am enjoying finding new things to make everyday!
 
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