This post may contain affiliate links. Please read our disclosure policy.
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?
MeltInYourMouthDelicious?
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
loved
the
MeltInYourMouthDelicous.
Imagine how chaotic dinner would have been….
if
they
hadn’t!
๐ ๐ ๐
Ground Beef Enchiladas
Time: 45 minutes prep + 30 minutes baking
Yield: 7 servings
Recipe adapted from The Pioneer Woman
SAUCE:
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
MEAT and FILLING:
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.
Enjoy!!!
Hi Jen,
I've found that some brands of corn tortillas really tear easily. I'm pretty sure I used Mission Tortillas. Can you remember what brand you used?
~Jamie
I wondered if maybe that would make a difference. I used La Favorita, a local Colorado brand. I'll have to try the Mission brand. I think mine were also not as fresh as they could have been, maybe that made a difference too. Thanks for the response! ๐
Jen
Made these for dinner last night– very, very good. Served them with guacamole and sour cream, they were a hit. Like others, I had trouble with the tortillas cracking while rolling up, I just told my family they were 'rustic' ๐
Trying the balsamic pork roast and root veggies and Red Lobster biscuts for dinner tonite– just the thought makes my mouth water.
Love your pictures, and your blog. Thanks for sharing your life with the outside world.
Gosh, you are my new hero.Found you on pinterest and now am a follower for life. Having your crispy cheddar chicken tonight with mashed potatoes and garlic cheese bread I also found on pinterest. This is dinner tomorrow night and just got a glimps of your bean with bacon soup! Your the bomb!!
A couple of suggestions for problems mentioned: if sauce isn't thickening, add a little arrowroot or flour and stir freqently while heating.
Heat tortillas in microwave until soft prior to filling to prevent cracking.
Safeway brand red chile sauce is best off the shelf sauce I have found. It's not difficlt to make your own sauce with Gebhardts chili powder.
I made these last night and used Mission corn tortillas, and they all cracked ๐ I'll have to try putting them in the microwave next time.
Hi Chelsea,
You aren't the only one having trouble with cracking. I've done some experimenting and have found that cooking the tortillas on a hot griddle sprayed with cooking spray, for about 2 minutes per side really helps. Hope you will try it again! Good luck! Thanks for your feedback. Have a good one.
~Jamie
I made these the other night because my inlaws were over for dinner. They think I should open up my own resterant!!! Awesome, everyone thinks I am the best cook ever, Thanks to your blog!!! Love the step by step photos, you are simply awesome. Thanks for making me look like a rock star!!!
Oooooh, I made these last night and they were a HIT. I mixed 1/2 cup sour cream with my red sauce before pouring over the top of the enchiladas. YUM. Keeper!
Thanks,
Rachel
I made these tonight! Super yummy! Thanks for sharing. The only thing I did was add black beans and cumin to the ground meat.
I hate to write anything yet since I haven’t tried them – but WILL tomorrow! Anyway, a couple of suggestions: I always get Mission brand – nothing else.
I also always warm them in the microwave – they never crack. And I have tried using some that were probably too long in the frig – and yes, they cracked no matter what I did! This web site is super! Keep up the good work!