Dive into the heart of comfort food with this Pioneer Woman Enchilada recipe! These aren’t just any enchiladas; they’re hearty, flavorful beef enchiladas smothered in a rich red sauce and loaded with melted cheese. Inspired by the queen of home cooking herself, Ree Drummond, this recipe takes the classic enchilada and elevates it to a family-favorite status. Get ready to experience the ultimate beef enchilada recipe that will have everyone asking for seconds.
Close-up of Pioneer Woman beef enchiladas on a white plate, showcasing the melted cheese and rich red sauce.
If you’re like me, you probably have a couple of go-to enchilada recipes. Maybe chicken mole is your thing, or perhaps you’re a green sauce enthusiast. But let me tell you, these Pioneer Woman Beef Enchiladas might just steal the show. They’re a top contender in my book, battling it out for the number one spot with every delicious bite.
This recipe is adapted from Pioneer Woman’s own version, and it’s the method that truly makes it stand out. While I’ve often defaulted to flour tortillas for their ease of use, this recipe reminded me why corn tortillas are the authentic and flavor-packed choice for enchiladas. Yes, corn tortillas can be a bit finicky – prone to cracking and tearing right out of the package. But fear not! This recipe includes a simple yet brilliant technique: lightly frying the corn tortillas and dipping them in the red sauce before filling. This process transforms the tortillas, making them incredibly pliable and bursting with flavor. It might seem like an extra step, but trust me, it’s a game-changer and absolutely worth the minimal effort for enchilada perfection.
The beauty of these Pioneer Woman Enchiladas also lies in their incredibly simple yet satisfying filling. We’re talking classic ground beef, savory green chilies, and gooey cheese. It’s a trifecta of deliciousness that comes together effortlessly. While ground beef is my go-to for weeknight ease, feel free to experiment! Shredded chicken, diced pork, or even a vegetarian black bean and corn mixture would work beautifully. The possibilities are endless, but the ground beef keeps this recipe wonderfully straightforward and weeknight-friendly.
Topping these enchiladas is just as easy as the filling – a generous blanket of cheese and a sprinkle of fresh green onions. But why stop there? When serving, I love to add a dollop of cool sour cream, extra green onions, and a sprinkle of fresh cilantro to brighten things up. Consider setting up a topping bar and let everyone customize their plate! Think diced tomatoes, your favorite hot sauce, creamy avocado or guacamole, black olives, or a spoonful of salsa. The more toppings, the merrier!
This recipe is designed to serve about 6 people, but if you have hungry mouths to feed (like my husband and growing boys!), don’t be surprised if the pan is cleaned out in one sitting. The good news? Leftovers are fantastic! These enchiladas reheat beautifully, making them a perfect make-ahead meal for busy weeknights or potlucks.
A stack of Pioneer Woman beef enchiladas, showcasing the corn tortillas and cheesy filling.
What You Need to Make Pioneer Woman’s Beef Enchiladas
Before you start cooking, gather your ingredients. Here’s what you’ll need to create these mouthwatering Pioneer Woman Enchiladas:
For the Flavorful Red Sauce:
- 1 tablespoon Canola Oil
- 1 tablespoon All-purpose Flour
- 28 oz can Red Enchilada Sauce (look for a good quality brand for the best flavor!)
- 2 cups Chicken Broth
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 tablespoons Fresh Chopped Cilantro
For the Hearty Beef Filling:
- 1 lb Ground Beef
- 1 Small Onion, finely diced
- 4 oz can Diced Green Chilies
- ½ teaspoon Salt
For the Perfect Corn Tortillas:
- 12-14 Corn Tortillas
- ½ cup Canola Oil (for frying)
For Assembly and Topping:
- 3 cups Grated Sharp Cheddar Cheese, divided (for filling and topping)
- Sour Cream, for serving (optional, but highly recommended!)
- Chopped Green Onion, for garnish
Step-by-Step Guide: Making Pioneer Woman’s Beef Enchiladas
Ready to get cooking? Follow these simple steps to create your own pan of delicious Pioneer Woman Enchiladas:
- Prepare the Red Enchilada Sauce: In a large saucepan, heat the canola oil over medium heat. Whisk in the all-purpose flour to create a smooth paste. Cook for about 1 minute, stirring constantly. Gradually pour in the red enchilada sauce and chicken broth, whisking until smooth. Stir in the chopped cilantro, salt, and pepper. Bring the sauce to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally. This simmering time allows the flavors to meld together beautifully.
- Cook the Beef Filling: While the sauce simmers, brown the ground beef and diced onion in a skillet over medium-high heat. Drain off any excess fat. Stir in the diced green chilies and salt. Set the beef filling aside.
- Prepare the Corn Tortillas: Once the sauce is simmering, heat ½ cup of canola oil in a small skillet over medium heat. Using tongs, carefully fry each corn tortilla in the hot oil for about 20 seconds per side, just until softened but not crispy. This quick fry is key to preventing cracks and making them pliable. Remove the fried tortillas to a plate lined with paper towels to drain excess oil.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Pour ½ cup of the red enchilada sauce into the bottom of a 9×13 inch baking pan and spread it evenly. Dip each fried tortilla into the warm red sauce to coat both sides. Place the sauced tortilla on a clean work surface. Spoon a generous amount of the beef filling down the center of the tortilla. Sprinkle with a little grated cheddar cheese (about ½ tablespoon) and a few green onions. Roll up the enchilada tightly and place it seam-down in the prepared baking pan. Repeat with the remaining tortillas, filling, and sauce, packing the enchiladas snugly in the pan.
- Bake to Perfection: Pour the remaining red enchilada sauce evenly over the rolled enchiladas. Top generously with the remaining grated cheddar cheese and chopped green onions. Bake for 25 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
- Serve and Enjoy! Let the enchiladas cool slightly before serving. Serve hot, garnished with sour cream and extra chopped green onion, if desired. Don’t forget to offer a variety of toppings for everyone to customize their perfect plate of Pioneer Woman Enchiladas!
Pioneer Woman enchiladas served on a plate with a fork, ready to be enjoyed.
Craving More Mexican-Inspired Recipes?
If you loved these Pioneer Woman Beef Enchiladas, you’re in for a treat! Explore these other delicious Mexican-inspired recipes:
- Slow Cooker Verde Chicken Chili – A flavorful and easy chili perfect for cooler days.
- Fried Ice Cream Cake – A fun and festive dessert that’s always a crowd-pleaser.
- White Chicken Enchiladas – Another enchilada variation for chicken lovers!
- Chicken Tamale Casserole – All the flavors of tamales in an easy casserole form.
- Simple Instant Pot Pork Verde Tacos – Quick and flavorful tacos perfect for a weeknight meal.
- Sheet Pan Chili Lime Chicken Fajitas – Easy fajitas cooked on a single sheet pan for minimal cleanup.
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Fork lifting a bite of Pioneer Woman beef enchilada, showcasing the cheesy, saucy interior.
Pioneer Woman’s Beef Enchiladas Recipe Card
5 from 5 votes
Print Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Ingredients
Sauce:
- 1 tablespoon Canola Oil
- 1 tablespoon All-purpose Flour
- 28 oz can Red Enchilada Sauce
- 2 cups Chicken Broth
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 tablespoon Fresh Chopped Cilantro
Beef Filling:
- 1 lb Ground Beef
- 1 Small Onion, finely diced
- 4 oz can Diced Green Chilies
- ½ teaspoon salt
Tortillas:
- 12-14 Corn Tortillas
- ½ cup Canola Oil
Assembly:
- 3 cups Grated Sharp Cheddar Cheese, divided
- Sour Cream and Chopped Green Onion, for topping
Instructions
- In a large saucepan over medium heat, add oil and flour and whisk to make a paste, cook for one minute. Add red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer for 20 mins.
- Brown meat with onions in skillet. Drain fat. Stir in green chilies and salt. Set aside.
- Heat canola oil in small skillet over medium heat. Fry tortillas in oil until soft, about 20 seconds per side. Remove to paper towels.
- Preheat oven to 350 degrees. Pour ½ cup red sauce in baking pan. Dip tortillas in red sauce. Spoon meat, cheese, green onions in center. Roll and place seam down in pan. Repeat. Pour extra sauce over enchiladas. Top with cheese and green onions.
- Bake for 25 minutes or until bubbly. Serve with sour cream and green onion.
Recipe Notes
Recipe adapted from Pioneer Woman.
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Originally published in 2012, updated in 2020.
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