I can’t take full credit for this week’s recipe as it is a Pioneer Woman Original. I did make some changes, like adding in a few spices here and there. I have wanted to transform this recipe into a gluten/free vegetarian/vegan option for myself. And sure enough, I did!
Easy Beef EnchiladasPrint Recipe
- FOR THE BEEF ENCHILADAS:
- 2 tablespoons oil (we used olive oil)
- 2 tablespoons all-purpose flour
- 1 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- FOR THE MEAT:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2-3 cloves minced garlic
- Salt and pepper to taste
- FOR THE TOPPING/FILLINGS:
- 10 to 14 corn tortillas
- 1 4-ounce can diced green chilies
- 1 cup chopped green onions (original calls for 2 but we used 1 can)
- 1/2 cup chopped black olives
- 3 cups grated sharp Cheddar cheese
1. First up, brown your meat, onions, and spices. Drain and set aside. While you’re cooking the meat, saute the oil and flour together in a pot. After a few minutes, stir in your broth and enchilada sauce. Add in salt and pepper. Bring the liquid to a boil and simmer for about 10 or so minutes.
2. Warm your corn tortillas in a skillet on both sides or stick a stack of them in the microwave for about 30-45 seconds before dipping them into the sauce with tongs. For time’s sake, I did the latter.
3. Fill each dipped tortilla with your meat, olives, green onions, and cheese. Roll up and place seam side down in a pan or casserole dish that’s been sprayed with Pam.
4. Once you have crammed as many enchiladas as possible in your pan (that’s just me!), generously pour sauce over the enchiladas and sprinkle cheese on top. Bake at 350 degrees for 20 minutes or until the enchiladas are nice and bubbly.
Side note: I find it is easier to have a little assembly line going for these enchiladas. Grate/cut up all the ingredients you can beforehand, so it goes smoothly.
Bonus: I also had a little bit of extra meat, sauce, and fillings leftover, so I made a little “beef enchilada casserole” by adding alternate layers of the sauce, torn corn tortillas, meat, cheese, onions, and olives. I ended with cheese and baked for 20 minutes at 350. Don’t let that filling go to waste!