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Perfect Enchiladas
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5 from 1 vote

Pioneer Woman's Perfect Enchiladas

Makes 10-14 enchiladas



  • 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


  • 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


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.


Recipe from The Pioneer Woman on Food Network.