Easy Beef Enchiladas

Since I love all kinds of Mexican food, I thought I would share a couple of Mexican-themed recipes. Today, we’re making Easy Beef Enchiladas!

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 Enchiladas

Eleanor Craig

Since I love all kinds of Mexican food, I thought I would share a couple of Mexican-themed recipes. Today, we’re making Beef Enchiladas!

5 from 1 vote

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Main Course

Cuisine Mexican

Servings 12 people

Calories 246 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE BEEF ENCHILADAS:

• 2 tablespoons olive oil
• 2 tablespoons all purpose flour (plain flour Australia and UK)
•  
  1 can enchilada - or Mexican red sauce, 28-ounce
• 2 cups chicken stock (chicken broth or chicken bouillon) - or vegetable broth
• ½ teaspoon salt
• ½ teaspoon ground black pepper

FOR THE MEAT:

• 1 pound ground beef (minced beef)
• 1 medium white onion - finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder (chilli powder in British English)
• 3 cloves garlic - minced
• 1 pinch salt - to taste
• 1 pinch ground black pepper - to taste

FOR THE TOPPING/FILLINGS:

• 12 round corn tortillas
•  
  1 can diced green chilies - 4-ounce
• 1 cup green onions (scallions or green shallots) - chopped, original calls for 2 but we used 1 can
• ½ cup black olives - chopped
• 3 cups cheddar cheese - grated

Instructions

 

• 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.
• 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.
• 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.
• 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°F for 20 minutes or until the enchiladas are nice and bubbly.

Notes

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°F. Don’t let that filling go to waste!

Nutrition

Calories: 246kcalCarbohydrates: 7gProtein: 16gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 54mgSodium: 464mgPotassium: 302mgFiber: 1gSugar: 2gVitamin A: 482IUVitamin C: 6mgCalcium: 232mgIron: 2mg

Have you tried this recipe?Please leave a rating and comment.