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!!!
I really don’t care for corn tortillas, would whole wheat or flour ones work? Or does the white corn taste a lot different than the yellow corn ones? I wish I had the green onions on hand b/c this looks delicious!
Hi Dacia,
I haven’t ever used flour tortillas for this recipe, but my thoughts are that it would work out fine. Good luck!
~Jamie
thank you so much for your yummy dinner ideas!
cant wait to eat this tonight!
I’ve already made these once and I’m making them again tonight. It was so good! My husband was impressed. Thank you for the recipe.
I’ve have two questions.
1) Do you think it would be ok to make the meat mixture earlier in the day? That way I have less to do all at once. 2) Do you have any suggestions for a side dish to go with this meal? We just had chips and salsa.
Hi Mary Jane,
So glad you enjoyed these! I think making the meat in adance is a great idea. Here are a couple of links for side dishes that go great with these enchiladas.
https://jamiecooksitup.net/2013/01/cheesy-spanish-rice/
https://jamiecooksitup.net/2010/03/cilantro-lime-rice/
Have a good one!
~Jamie
These are amazing!!! I made these last night and they turned out awesome!!! The only changes I made were to leave out the olives because my husband doesnt like them, and then I added a little sour cream to the remaining sauce before I poured it over the dish. This recipe is definitely a keeper!!! Thanks!
Hi I was wondering if I could prepare the whole dish a few hours before and put it in the oven in a few hours?
Hi Angie,
Yes, you can prepare it before hand and store it in the fridge. Good luck! Hope you enjoy it!
~Jamie
A little trick I use for the toritillas when making enchiladas. I take the tortilla and spray both sides with cooking spray. Nuke them in the microwave for 1 minute. Turn them over half way or if using more than 12 Nuke them again on the other side. This works perfect everytime and is super fast. The flavor is better when you fry the tortillas but who has time and who wants the added calories. Another tip: Buy the thickest tortillas for enchiladas.
Made these tonight. Turned out really good. One variation—I did not heat my toritillas on the griddle. I just put a few on a plate covered with a moist paper towel and heated in the micro for approx 20-30 seconds. No problems with tearing.
I am preparing for my daughter’s graduation. Could I make these ahead of time and freeze them?
Hi Teri,
Yes, you can freeze these. Just be sure you let the pan thaw out before you bake. Good luck!
~Jamie