These Beef Enchiladas are kid friendly and absolutely delicious! You can easily cut this recipe in half or even double it. The sauce for these is definitely my favorite part. I do have to give Ree Drummond, The Pioneer Woman herself, credit for the idea behind the sauce because she is a food genius! Why not go ahead and make these yummy Perfect Fluffy Chocolate Cupcakes for dessert?! Impress your whole family (or guests) with a full meal and dessert that YOU made! Who knows, maybe you can even get your significant other to do the dishes afterwards 😉
For the sauce:
- 2 20 ounce cans enchilada sauce I use mild, but use whichever you prefer
- 1 tablespoon canola oil
- 1 tablespoon all purpose flour
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For the enchiladas:
- 10 flour tortillas I use the Fajita Grande size
- 2 pounds lean ground beef
- 4.5 ounce canned green chiles I used mild here also
- 1 small onion diced
- 1 packet taco seasoning
- 1/2 teaspoon ground black pepper
- 1 pound shredded cheddar cheese You may not use all of the cheese, but better safe than sorry!
To make the sauce:
- Put the oil into a medium sized sauce pot on medium heat. Let the oil get some heat to it, and then add the flour. Mix it around and wait for it to come to a bubble.
- Once the flour and oil are bubbling, add both cans of enchilada sauce, chicken stock, salt, and pepper. Stir it all together and bring it to a simmer. You will be letting this simmer while you make the enchiladas.
To make the enchiladas:
- If you plan to bake your enchiladas right away, preheat your oven to 350 degree F. You can also assemble these early in the day (or even the night before), cover with foil, and bake at a later time!
- Place your lean ground beef, salt, ground black pepper, and onions into a large skillet and turn heat to medium-high.
- Let the meat brown and cook. When it's almost cooked all the way through, add your can of green chiles. Mix together and continue to let cook.
- Your mixture may seem like it's got a lot of liquid in it. Don't drain it! Keep it at a high simmer and the liquid will evaporate. We don't want it all gone though.
- When most of the liquid has evaporated, add in the packet of taco seasoning and 1/2 cup of the enchilada sauce that you started in the beginning and mix. Remove from the heat. You can also turn off the heat to your sauce.
- In a 9x13 inch pan, put about 3/4 cup of the enchilada sauce into the bottom. Don't pay attention to my two little runaway pieces of onion! I accidently dropped a few into my sauce as I was adding them to my ground beef.
- Place one flour tortilla on a small plate. With either a spoon or a silicone brush, lightly coat both sides of the tortilla. The sauce really didn't show up very well in this picture. You can tell in the picture of them all rolled up in the pan, there is definitely sauce on there!
- Add about 1/3 cup of the beef mixture to the tortilla going almost to the edges and then put some shredded cheese on top of the beef. You can add as much or as little of the cheese as you prefer.
- Roll up the tortilla and place into your pan. I don't tuck the ends of the tortillas in because I like for the sauce and cheese to ooze into it as it cooks. You can do it however you like. The 9x13 will perfectly hold 10 enchiladas.
- I usually have some meat left over by the time I have all the tortillas in the pan. That's totally fine! I sprinkle it over the top, followed by almost the rest of the enchilada sauce, and finally more cheese. I do reserve a little bit of the sauce so I can add some extra to the plates of the ones that like a bit more.
- Place into oven and bake for 20 minutes until bubbly.