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Restaurant Style Beef Enchiladas

I just have to share with you these awesome enchiladas I made for dinner tonight! Enchiladas have always been a hard thing for me to master, mine somehow never end up tasting like the Mexican restaurant ones. I stumbled across this recipe from The Pioneer Woman and thought it sounded great. Well, I am so happy to report that these enchiladas were awesome and tasted similar to restaurant style! Whoo hoo! 🙂 this recipe has a few more components to it, but don’t skip any steps, I really think that’s what makes it!
I did halve this recipe, since I’m only feeding three of us, and not PW’s brood. I’m going to just type up the amounts of everything I did and if you wanted to do the full batch, just double the amounts 🙂

For the Sauce:
– 1/2 tbsp. Vegetable oil
– 1/2 tbsp. All- purpose flour
– 1 (10-ounce) can enchilada sauce
– 1 cup chicken broth
– salt and pepper, about 1/4 tsp. each

For the Meat:
– 3/4 pound lean ground beef
– 1/2 onion, minced
– 1 (4-ounce) can diced green chiles
– 1/2 tsp. seasoning salt

Other Ingredients:
– 10 small corn tortillas
– 3 cups shredded cheddar cheese
– 1 small can sliced black olives
– 1 cup chopped green onions (optional)
– 1/2 cup chopped cilantro (optional)

Start by making the sauce. In a large saucepan over medium heat, add the flour and oil and whisk into a paste, cooking for 1 minute. Add the enchilada sauce, chicken broth, and salt and pepper to the pan. Bring the mixture to a boil, and then reduce the heat and simmer for 35 minutes.
While the sauce is cooking, start on the meat mixture. Brown the ground beef in a pan with the onions. Drain off the excess fat and return the meat to the pan. Stir in the green chiles and seasoning salt. Set aside.
Next, move on to frying the tortillas. Heat some canola oil in a pan over medium heat. Fry each tortilla, one at a time, until just soft, not crisp. You really don’t want any crispness at all, just enough to absorb some oil and become a little blistered, about 30 seconds per side. Remove the tortillas promptly to a paper towel lined plate, to sop up the excess oil. Repeat until all tortillas have been fried.
Finally, we move on to assembly! Preheat your oven to 350F. Pour some of the red sauce into a baking dish, enough to cover the bottom of the pan. Dip each tortilla into the saucepan of sauce and place on a clean working surface. Now, start layering, by beginning with a spoonful of the meat mixture. Then you will add the olives (and green onions if you’re using them) on top of the meat, followed by the shredded cheese. Roll the tortilla end to end and place seam side down in the bottom of your “saucy” prepared pan. Repeat until the pan is filled. Pour the remaining red sauce over the rolled up enchiladas and top with your remaining cheese. Remember you can never have too much cheese in Enchiladas, so feel free to add some more! 😉
Bake for 20 minutes or until bubbly. Sprinkle cilantro over the enchiladas before serving, if you desire 🙂





















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