Beef Enchiladas

I think my favorite ethnic food group is Mexican.  It is usually my food of choice when I get to pick where we go out to eat.

One of my favorite food memories growing up are the yummy cheese enchiladas my mom made.

When I was in college I would save up my food money and treat myself to a cheese enchilada in the BYU Cougareat once a week!

And still, when we go out for Mexican food, my choice is always the same – cheese enchiladas!

I am not a huge ground beef fan so I was a little leery of PW’s enchilada recipe but I made a commitment so I knew I was going to give it a try.  I was pleasantly surprised.  The doctored up enchilada sauce is great – much better than straight out of the can.

One of the problems I have always had when I make enchiladas is that the tortillas crack when I roll them up with the filling inside.  PW’s great tip for frying them in some oil first helps make them somewhat crisp so they don’t get all mushy when cooked but soft enough to prevent cracking when rolling up the enchilada.


I like the seasoned beef filling but next time I think I will try it with chicken and I must admit a plain old cheese enchilada is still my favorite!

The recipe doesn’t call for black olives on top (just on the inside) but I love olives in my enchiladas so I added extra.  My mom always put olives in her cheese enchiladas but they were always whole olives.  As kids we use to love putting an olive on each finger and then eating them off our fingers.  I still remember the time I did it with the olives that came out of the hot, gooey cheese enchiladas – OUCH!  I use sliced olives in my enchiladas so I’m not tempted!

I can’t eat enchiladas with out rice so I cooked up a batch of my favorite Mexican rice to go along with it.

So next time you have a craving for some good Mexican food be sure and try Pioneer Women’s Simple, Perfect Enchiladas!  They live up to their name.

enchiladas - Page 435

Beef Enchiladas
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon All-purpose Flour
  • 1 can (28 Ounce) Enchilada Or Red Sauce
  • 2 cups Chicken Broth
  • ½ teaspoons Salt
  • ½ teaspoons Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro
  • 1-½ pound Ground Beef
  • 1 whole Medium Onion, Finely Diced
  • 2 cans (4 Ounce) Diced Green Chilies
  • ½ teaspoons Salt
  • 10 whole (to 14) Corn Tortillas
  • ½ cups Canola Oil
  1. 3 cups Grated Sharp Cheddar Cheese
  2. ½ cups Chopped Black Olives
  3. 1 cup Chopped Green Onions
  4. ½ cups Chopped Cilantro
Step #1 – The Sauce
  1. In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute.
  2. Pour in the red sauce, chicken broth, cilantro, salt and pepper
  3. Bring to a boil
  4. Reduce heat and simmer 30-45 minutes
Step #2 – The Meat
  1. Brown the meat with onions in a skillet
  2. Drain off fat
  3. Stir in 2 cans diced green chilies and seasoned salt
  4. Set aside
Step #3 – Tortillas
  1. Heat canola oil in a small skillet over medium heat
  2. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side Remove to a paper—towel lined plate
  3. Repeat until all tortillas have been fried
Step #4 – Assembly
  1. Preheat oven to 350 degrees
  2. Pour ½ cup red sauce in bottom of baking pan
  3. Spread to even out
  4. Dip each tortilla into red sauce, then remove to work surface
  5. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla Roll up and place, seam down, in baking pan
  6. Repeat until pan is filled
  7. Pour extra red sauce over enchiladas
  8. Top with remaining cheddar cheese
  9. Bake for 20 minutes or until bubbly
  10. Sprinkle cilantro over enchiladas before serving
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)


  1. says

    Yum! I love Mexican too…authentic Mexican. I used to cook some at home but my 7 year old daughter doesn’t care for Mexican at all! The only think I can get her to eat is fajitas but it’s more Southwest anyway. Maybe I’ll give these a try since it’s been a couple of years but I think I’ll do the chicken…not a big fan of ground beef in Mexican.

    I tried Ree’s Cauliflower Soup that is on her website yesterday. Well, I made cauliflower and broccoli since that is what I had. It was very easy and really yummy…would be perfect for a ladies luncheon. I posted about it this morning too so stop by if you have time and check out out my post on Ree.

    • says

      My cheese enchilada recipe really isn’t a recipe. But here is how I do it –
      The way I make my cheese enchiladas is very simple. I usually just use Rosarita Enchilada sauce straight out of the can but think I will use PW’s version from now on. I just dip the corn tortilla in some sauce and then fill it with grated cheddar cheese and some sliced olives, you could also add onion but I don’t, roll it up. Place in pan, cover with more sauce and cheese and olives! Just cook at 350 until hot and bubbly, yum!!! EnJOY!

  2. says

    I have made these and love them. My favorite way of making them is with your shredded beef recipe. That meat has such a great flavor and is a perfect filling for those enchiladas. It does take longer to make the enchiladas that way but it is worth it. I make a ton of the meat and just freeze what I don’t use for the enchiladas. So thanks for that awesome recipe, we call it our cafe rio beef because it tastes like their shredded beef!

  3. says

    I used to save up and eat at the CougarEat too. Back in the day, that was a splurge.

    I’m a vegetarian (milk products okay for us). So how does one make a plain cheese enchilada? Would I skip the ground beef and just make a filling out of the onions & diced chilies and some grated cheese? I’d love some hints. These look amazing.

    xoxo MMW

  4. Tracy says

    I was hoping that you were going to say you served it up with your yummy mexican rice! It’s become a family favorite at our house. So much so that we keep a huge canister of white rice on our countertop now so it’s easier for me to scoop! Glad you enjoyed the PW enchiladas… they are on my list to try soon.

  5. Tamara says

    Yum! Yum! Does Pioneer Woman give any of the caloric info in her recipes: calories, fat, fiber, carbs? Since we are watching these for health reasons, just wanted to know. THANKS!

  6. Mollie says

    I’m making these enchiladas tomorrow night for company. But I’ve decided to make your rice, Leigh Anne, it sounds so good! Some in my house have an aversion to tomatoes and chucks of tomatoes but will eat fine salsa and spaghetti sauce…go figure! Your mexican rice will be a perfect side.

    I entered the drawing for a trip to the Lodge with PW and I think it was close to the 20k mark!

  7. Mary Kathryn says

    Cheese enchiladas are what I always pick too. Do you think this recipe will be good with just the cheese? We’ll see what I decide to do. This made me hungry!!! Thanks.

  8. Valerie H. says

    This recipe does sound yummy! Thanks for your rice recipe too.
    By the way, I just made PW Italian Meatball Soup recipe that she posted earlier this week. It is a very good one if anyone is interested in it. The whole
    family really liked it a lot.

  9. Barbara says

    Leigh Anne, we had your grilled cheese and tomato soup for dinner tonight, Yum. I searched the web and found that I could use 2 tsp. of vanilla in place of the sherry . It was wonderful.
    Used French bread for the grilled sandwiches, will be a favorite from now on.

  10. says

    Leigh Anne, I FINALLY made the cilantro rice tonight! Sooo yummy! I added a tiny bit of diced onion w/ the butter and used a little bit of tony’s seasoning to give it a little kick!

  11. Emily Gurney says

    Ooh I was just coming back to see how to make plain cheese enchiladas. I’m glad somebody else already asked my question.

  12. Laura says

    They look really yummy! I have a similar recipe for enchilada sauce. When I make it, I add a small amount of milk (yes, I said milk) to the sauce. It gives it a bit of a creaminess, and no one would ever guess that it had milk in it!

  13. amanda says

    I do not eat beef but I love a fake ground beef I get prepackaged at the grocery store. I think I will make this recipe using the fake meat and take to a family picnic where there will be a lot of meat eaters. Not sure yet I will tell them it is fake or not. hee, hee.

  14. Christina says

    I made these for supper tonight and they were really good. I have been craving enchiladas for a while! I am not normally a big ground beef fan but really enjoyed the enchiladas.


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