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Several weeks ago I watched the lovely 
make a batch of these heavenly 
Ground Beef Enchiladas
on Paula Deens Food Network program. 
Oooooo, they looked good. 
I couldn’t help but make some, 
she made it look so easy and all. 
It was the right thing to do, my friends.
These babies are melt in your mouth delicious…
Isn’t that what you want to serve for dinner?
In fact when your family comes through the door and you have so lovingly prepared this meal for them…just go ahead and set it out gracefully on the table and say something like….
“Attention everyone!
For dinner tonight we will be having MeltInYourMouthDelicious.
Yes, it’s true. You can thank me with every bite and please wash your own dish when we are done to show your appreciation. And would it be possible for you to not talk all at once, and please refrain from teasing each other, and good heavens quit burping at the table and holy cow try not to spill your water and I’m so glad you love the MeltInYourMouthDelicious and please try not to get it stuck in Nate’s hair and why are you crying Emily and did you have a bad day Anna and I’m so glad you like school Mark and isn’t it so nice to eat dinner together tonight…..everyone.”
And then you might need to take a deep breath.
And a long bath….
And give a nice sigh of relief that all of your family members
Imagine how chaotic dinner would have been….
🙂  🙂  🙂
Ground Beef Enchiladas
Time: 45 minutes prep + 30 minutes baking
Yield: 7 servings
Recipe adapted from The Pioneer Woman
1 T canola oil
1 T flour
1  28 ounce can enchilada sauce (I used mild)
2 C chicken broth
1/2 t salt
1/2 t pepper
2 T fresh cilantro, chopped
1 1/2 pounds ground beef
1 medium onion, chopped
2  4 ounce cans green chilies
1/2  t salt
12-14 white corn tortillas
3 C cheddar cheese, grated
1/2 C black olives, chopped
1 C green onions, chopped
1/2 C cilantro, chopped
1. Heat up a large, deep skillet over medium high heat. Pour the oil in followed by the flour. Whisk them together. 
2. Pour in your Enchilada Sauce….
chicken broth….
cilantro, salt and pepper. Whisk it all together to combine. 
3. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes. 
4. Heat up a separate skillet and toss in your ground beef, onion and the salt. Brown the meat over medium high heat, stirring occasionally. 
5. When your meat is brown and the onions are transparent remove your pan from the heat and pour in your green chilies. 
6. Chop up your green onions, olives and cilantro. 


Spray a 9×13 pan with cooking spray. Pour about 3/4 C of your red sauce into the pan. 

7. Heat up a large griddle and spray it with cooking spray. Cook the tortillas until each side is just a bit crisp and golden, about 2 minutes per side.  This will make it easier to fill them, you shouldn’t have any trouble with them cracking.


8. Take your tortillas one at a time and dip it into your red sauce, making sure that the sauce covers both sides. 
9. Lay the smothered tortilla onto a cookie sheet and…
cover it with meat, green onions, olives, cilantro and cheese.
10. Roll the tortillas up and lay them seam side down into the pan. 
Pour the rest of the sauce over the top of the enchiladas. 
Sprinkle cheddar cheese over the top of the sauce. 
Top with any leftover green onions and olives. 
Bake at 350 degrees for 20 minutes, or until bubbly. 
11. Remove the pan from the oven, sprinkle with chopped cilantro and serve. 


About Jamie

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  1. I always struggle with seasoning the canned enchilada sauce – does anyone else have this challenge? I’ve made the sauce using dried chilies and I’ve also purchased multiple brands of canned sauce but it all tastes bland to me. What are Mexican restaurants doing that made their sauce so tasty?