Wednesday, January 12, 2011

Beef Enchiladas

I warned you all that I was on a Mexican kick! 🙂 I’ve made these Enchiladas before (a few YEARS ago – but with flour tortillas instead of corn) and remembered that I really liked them… well- this time around I used the corn tortillas and they turned out EVEN better than I remembered! I LOVED them. They were DI-VINE. I used some Medium Enchilada Sauce that had a little bit of a kick – SO SO good. I even got a “This is the best meal I’ve ever had” out of the hubs. Although, he tends to say that after any dish I make that he REALLY digs… hah Make these ASAP. You won’t regret it!

Thank you Pioneer Woman (gosh I love that lady!)…

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Beef Enchiladas


1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro

1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt

10 whole (to 14) Corn Tortillas
½ cups Canola Oil

3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro


Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
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, 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 bubbly. Sprinkle cilantro over enchiladas before serving.

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9 Responses to “Beef Enchiladas”

  1. 1

    blackbookkitchendiaries — January 12, 2011 @ 1:42 pm

    oh my ..keep the “mexican kick” coming already.. i am so loving this.. it looks amazing! thank you for sharing this and have a great day.

  2. 2

    mom — January 12, 2011 @ 2:50 pm

    These look amazing! I think you got your love of mexican food from me 🙂

  3. 3

    Michelle — January 12, 2011 @ 2:57 pm

    This recipe looks so so good! I’m definitely going to give it a try. Last time I made enchiladas, my corn tortillas completely fell apart. It was more like enchilada casserole than traditional enchiladas. Do you have any idea why that might have happened?

    • Kristina replied: — January 12th, 2011 @ 4:37 pm

      hmm not sure what happened – i find that in general the corn tortillas are MUCH harder to work with… i think the shallow pan fry helped alot with these (although not the healthiest hah!)

  4. 4

    Emily — January 12, 2011 @ 3:21 pm

    Heavens those look SO good. Must. Eat. Enchiladas.

  5. 5

    Debbie — January 12, 2011 @ 6:17 pm

    Did you know enchiladas are my personal favorite? These look wonderful.

    • Kristina replied: — January 14th, 2011 @ 8:55 am

      I didn’t know that… I’ll have to make these for you sometime then! 🙂

  6. 6

    Debbie — January 14, 2011 @ 10:36 pm

    I would love that!

  7. 7

    Josie Posteher — December 16, 2013 @ 9:37 am

    PW enchiladas are the BOMB. I always make her enchilada sauce this way.

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