Pioneer Woman beef enchiladas pack ground beef, green chiles, and sharp cheddar into flour tortillas at around 455 calories per serving. The whole thing takes 50 minutes from The Pioneer Woman website, since store-bought sauce and flour tortillas cut the work in half.
Instead of making enchilada sauce from scratch, Ree doctors two cans of store-bought sauce with cumin, smoked paprika, and chili powder. That same spice blend also seasons the beef, which ties the filling and sauce together so nothing tastes flat.
Getting the spice split right is everything here, since half a teaspoon goes into the sauce while the rest seasons the beef. Rush the browning and the cumin stays raw, because those spices need a full 8 minutes in the hot skillet to open up.
Source: The Pioneer Woman website, verified from thepioneerwoman.com
Pioneer Woman Beef Enchiladas
Course: DinnerCuisine: AmericanDifficulty: Easy6-8
servings30
minutes20
minutes455
kcal55
minutesSeasoned enchilada sauce simmers with cumin and smoked paprika before coating rolled tortillas. Each one holds spiced beef and green chiles, then bakes under sharp cheddar at 375°F until bubbly.
Ingredients
- For the spice blend:
1 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp ground black pepper
- For the sauce:
2 (10-oz) cans enchilada sauce (about 2 cups total)
- For the filling:
1 Tbsp olive oil
1 small white onion, chopped
4 garlic cloves, minced
1 1/2 lb lean ground beef
1 (4-oz) can diced green chiles, drained
- For assembly:
8 (8-inch) flour tortillas
2 cups shredded sharp cheddar cheese
- For serving:
Thinly sliced red onion, for garnish
Chopped fresh cilantro, for garnish
Sour cream, for serving
Directions
- Mix the spice blend: Combine the salt, cumin, chili powder, smoked paprika, and pepper in a small bowl, then set it aside.
- Warm the sauce: Stir half a teaspoon of the spice blend into the canned sauce in a small saucepan, then simmer over medium heat and remove.
- Cook the aromatics: Heat the olive oil in a large skillet over medium heat, then add the onion and garlic and cook about 5 minutes until soft.
- Brown the beef: Add the ground beef and the remaining spice blend to the skillet, then cook about 8 minutes until browned and crumbly.
- Add the chiles: Stir in the drained green chiles and half a cup of the warmed sauce, then cook 2 more minutes before removing from the heat.
- Soften the tortillas: Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 30 seconds so they soften.
- Prep the dish: Preheat the oven to 375°F, then spoon half a cup of sauce across the bottom of a 13×9-inch baking dish.
- Fill and roll: Spoon half a cup of filling down each tortilla, add 2 tablespoons of cheese, and roll seam-side down into the dish.
- Top and bake: Pour the remaining sauce over the enchiladas and scatter the last cup of cheese on top, then bake 20 to 25 minutes until golden and bubbly.
- Rest and serve: Let the enchiladas cool for 10 minutes, then top with sliced red onion and cilantro and serve with sour cream.
FAQs
Can I use corn tortillas instead of flour for these enchiladas?
The recipe uses flour tortillas because they roll without cracking after a quick 30-second microwave. Corn tortillas need a few seconds in hot oil first to soften, which adds a step and more cleanup.
If you switch to corn, use a smaller size since standard corn tortillas run about 6 inches. You may need 10 to 12 to hold the same filling, but the bake time stays the same because the cheese heats regardless.
Do I need to drain the beef after browning?
You do not need to drain if you use the 90 percent lean ground beef the recipe calls for. Since there is barely any fat at that ratio, the skillet stays clean enough to add the green chiles and sauce without pooling.
If you use 80/20 ground beef instead, tilt the skillet and spoon out the excess fat before adding the chiles. Too much grease makes the filling slide out and turns the dish bottom soggy, so take 30 seconds to drain it.
What cheese works best for these enchiladas?
Sharp cheddar holds its flavor under the spiced sauce and browns well at 375°F, which is why the recipe calls for it. Mild cheddar melts the same way but tastes flat once the sauce covers it.
A blend of Monterey Jack and sharp cheddar works well since Jack melts smoothly while cheddar adds bite. Avoid pre-shredded bags with anti-caking starch if you can, because the coating slows melting and leaves a grainy layer on top.
How long do leftover beef enchiladas keep?
Stored in an airtight container, these enchiladas keep for 3 to 4 days in the fridge. The flour tortillas absorb sauce as they sit, so the texture softens compared to fresh out of the oven.
Reheat individual portions covered with foil at 350°F for 15 minutes, then remove the foil for the last 5 to crisp the cheese back up. A microwave works in a pinch, though the tortillas turn a bit chewy since they cannot crisp without dry heat.
Can I assemble these enchiladas ahead of time?
Building the full dish up to 24 hours before baking works well, which makes it a solid option when you want to prep early. Then cover the assembled pan tightly with plastic wrap and keep it in the fridge until ready.
Add 5 to 10 extra minutes to the bake time since the dish starts cold from the fridge. The cheese still bubbles and browns, but the center takes longer to heat through because the beef filling is dense.
