Recently my husband had a couple busy weeks at work, so I knew when the weekend finally rolled around I wanted to make him a mouthwatering meal that would put a smile on his face (and fill his tummy!) After all, as you know, I like to show my love and appreciation through my food! Well, it just so happened an episode of The Pioneer Woman was on that day and she made these delicious enchiladas for her brother. I was intrigued by her use of green chilies (my husband’s favorite) and her technique of frying and soaking the tortillas. I have a favorite enchilada recipe of my own: Creamy Chicken Enchilada but this recipe was so completely different from my version I had to give it a try. Boy, I am glad I did (and so was my happy hubby!).
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Pioneer Woman's Perfect Enchiladas
Makes 10-14 enchiladas
Ingredients
Sauce:
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Meat:
- 1 pound ground beef
- 1 medium onion finely chopped
- 1/2 teaspoon salt
The Rest:
- Canola oil for frying
- 10 to 14 corn tortillas
- 2 4 ounce cans diced green chilies
- 1 cup chopped green onions
- 1/2 cup chopped black olives
- 3 cups grated sharp Cheddar cheese
- Cilantro for garnish
Instructions
For the sauce:
- In a saucepan over medium-low heat, combine the canola oil and flour.
- Whisk together and allow to bubble for 1 minute.
- Pour in the red sauce,
- chicken broth, salt and pepper. Bring to a boil.
- Reduce the heat and simmer while you prepare the other ingredients.
For the meat:
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat.
- Drain the fat, add the salt and stir to combine.
- Turn off the heat and set aside.
For the rest:
- In a small skillet over medium heat, heat some canola oil.
- Lightly fry the tortillas just until soft. Do not crisp.
- Drain on a paper towel-lined plate.
- Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
- Next, one at a time, dip each tortilla into the sauce.
- Set the sauce-soaked tortilla on a plate.
- Place on some of the meat mixture, chilies, green onions and black olives.
- Top with a generous portion of grated Cheddar.
- Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish.
- Repeat with the rest of the tortillas and pour the remaining sauce over the top.
- End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly.
- Sprinkle chopped cilantro over the top and serve.
Notes
Recipe from The Pioneer Woman on Food Network.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
Mix oil and flour to make a roux. Then add enchilada sauce and chicken broth.
The roux is your base and will thicken your sauce.
Cook your crumbled ground beef and diced onion until cooked through.
Carefully quick fry your corn tortillas, just for about 30 seconds.
You do not want to make them crispy! Drain on paper towel.
Pour 1/2 cup or so of the enchilada sauce in your dish then using tongs (this can get messy!) dip your fried tortillas in the enchilada sauce then lay on a plate and add your fillings in the middle, roll up, and place seam side down in the baking dish.
Filled to the brim, just add cheese and ready to be rolled up!
I fit 7 across, 14 total in my baking dish.
Pour the remaining sauce on top then add cheese and remaining toppings.
Bake in a 350 degree oven for 20 minutes.
Hot and bubbly and amazingly delicious. top with cilantro and you are ready to serve.
She served these with lime rice on her show but we ate these alone. They were rich and filling on their own!
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I just found your site. I am now a fan…… Thanks for posting Rhee Drummond's recipe for enchiladas. I love her show, and the fact that she seems so personable, gives some insight on their family ranch, and family.
Hi, I just putt the enchiladas in the ice and am already drooling. I can’t eat the red sauce so made a white sauce and added rice but otherwise followed the recipe. They smell wonderful. Thanks for a great recipe.
This is a wonderful recipe that the whole family would enjoy! It’s snowing out right now and this post makes me want to make this for tonight for a nice meal!I will try to make them in my Air Fryer also.
Keep sharing!!
This is one of the best recipes I have found in a long time…Thank You, ..Thank You, ..Thank You for posting and sharing it.
Followed recipe. Looked beautiful Tasted great. BUT corn tortillas turned to mush and came out of baking dish like mush. What did I do wrong?
Did you lightly fry all the tortillas first? I have made this many times and never had the tortillas turn to mush.
I live on a big cattle ranch and I have made these many times. There is never any left. My family and friends LOVE these enchiladas! Cowboy beans and Mexican rice ! Yummy for the tummy!
Thanks for Pioneer woman’s Enciladas. Made these last night. Used one can of green chilis and one small can of hot jalopenos. Added one can of refried beans mixed with a little red sauce. Used the taco and cheddar mixed cheese. Otherwise I followed receipe. Delicious. Will definitely make again.
Sandy
These enchiladas I have made several times. Absolutely delicious!
Can vegetable stock or beef stock be used in place of the chicken stock? We have chicken allergies in our house.
Of course! Either would work fine.
These were the worst. I generally dislike recipes that use store-bought crap, like enchilada sauce. But I thought I’d try it in a pinch. Ugh! Horrible. Mushy, nasty tasting. My husband threw them out and took me out to eat because he felt sorry for me wasting so much time trying to make him a meal I hoped he would like. I don’t see a star rating, but I’d give it zero stars.
Wow. Sorry it didn’t work out for you. It’s one of my most popular recipes. However, sometimes if you don’t have anything nice at all to say, it’s better to say nothing at all.
Good for you for calling this person out on her negativity! Thank goodness reviews like you replied to are few and far between (hopefully). Itñ seems like people who write reviews like that have either no cooking skills and just couldn’t follow the directions, or are generally negative people who rarely have anything good to say.
I have made many of your recipes, including this one.. which I am making again tonight… and have found them to be quite good.
Thanks so much Sharon. I appreciate your comment and I am so happy you like my recipes!
Hi. I was wondering if we are supposed to cover these while in the oven?
Hi, I do not cover when baking. Enjoy!
Can these be frozen? I’d like to freeze to serve later—when should I top with the sauce?
I have never premade and frozen but it should work fine! I would make the recipe completely, with sauce, then cool and double wrap in aluminum foil before freezing. Thaw, reheat in the oven on 325 until heated.
What’s wrong with the enchilada sauce just as it is out of the can? A 28 oz. can is pretty big & I have never used all of it when making a batch of enchiladas. I see no need to add another 2 cups of liquid & having to have to thicken it up with a roux, only to throw a lot of it down the drain afterward. This is an unnecessary expense and waste of time imo.
Paul, Of course you can tweak the recipe to your liking. This is just the way I do it! Thanks!