Pioneer Woman Enchiladas Recipe

These Pioneer Woman Enchiladas are cheesy, saucy, beefy madness in the best way. Think ground beef tucked inside corn tortillas, drenched in homemade red enchilada sauce, covered in melty cheese — yeah, it’s extra. Not fast, not clean, but budget-friendly and 100% worth every napkin.

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Ingredients Needed

For the Sauce:

• 1 tbsp canola oil: starts the roux, gets it glossy.
• 1 tbsp all-purpose flour: thickens things up.
• 1 can (28 oz) red enchilada sauce: shortcut, but solid.
• 2 cups chicken broth: adds flavour, thins it out.
• ½ tsp salt + ½ tsp black pepper: basic balance.
• 2 tbsp chopped cilantro: optional, but gives it a bit of life.

For the Meat Filling:

• 1½ lb ground beef: the main event.
• 1 medium onion, finely diced: gets soft and sweet when cooked down.
• 2 cans (4 oz each) diced green chiles: mild spice, bright flavour.
• ½ tsp salt: yeah, again.

For the Tortillas:

• 10–14 corn tortillas: don’t sub flour — they go mushy.
• ½ cup canola oil: to quick-fry and make ‘em pliable.

For Assembly:

• 3 cups grated sharp cheddar cheese: use the sharp kind — it pops.
• ½ cup chopped black olives: optional. Salty little bites.
• 1 cup chopped green onions: crunchy, fresh contrast.
• ½ cup chopped cilantro: to top at the end, if you’re into it.

How To Make Pioneer Woman Enchiladas

Make the Sauce:

In a saucepan, heat oil and whisk in flour until it forms a paste. Let it bubble for a minute (it’ll smell a little nutty). Slowly pour in enchilada sauce, broth, salt, pepper, and cilantro. Bring it to a boil, then turn it way down and let it simmer for 30–45 mins while you do the rest. Stir it now and then so it doesn’t stick.

Cook the Meat:

Brown the beef with the diced onion in a big skillet. Drain the fat unless you’re in a “leave it” mood. Add the green chiles and salt, stir and set it aside. Try not to eat half of it with a spoon like I always do.

Soften the Tortillas:

In a small skillet, heat oil over medium. Using tongs, fry each tortilla for like 30 seconds per side — just enough to soften, not crisp. Stack them on paper towels and try to resist the urge to snack.

Assemble Everything:

Preheat oven to 350°F. Pour ½ cup of the sauce into the bottom of a baking dish — spread it around like paint. Dip each tortilla in the sauce, fill with meat, a little cheese, olives, green onion, roll it up and place seam-side down. Repeat until your pan’s full. Pour more sauce over the top, cover with cheese.

Bake It:

Bake uncovered for 20 minutes, until bubbly and the cheese looks all stretchy and delicious. Top with chopped cilantro right before serving, unless you’re tired, in which case skip it.

Recipe Tips

• Corn tortillas are a must — flour gets soggy.
• Use freshly grated cheese. The bagged kind doesn’t melt the same.
• Sauce gets better the longer it simmers. Let it do its thing.
• You can make the sauce + meat a day ahead. Assemble last minute.

How to Store & Reheat

• Room Temperature: Cool no more than 1 hour before chilling.
• Fridge: Store in a sealed container for up to 4 days.
• Freezer: Wrap tightly. Freeze for up to 3 months. Reheat at 350°F for 30–35 mins, covered with foil.

Nutrition Facts (Approx. per serving)

• Calories: ~480
• Sodium: ~740mg
• Protein: 26g
• Fat: 28g
• Carbs: 28g
• Fibre: 4g
• Sugar: 4g

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