Homemade Enchiladas

A couple weeks ago I made enchiladas for the first time. So good! I remember my mom making them when I was younger and wanted to try them for myself. I took the recipe from The Pioneer Woman Cooks by Ree Drummond, so I knew I couldn't go wrong.

Red Sauce:
  • 1 tablespoon canola oil
  • 2 tablespoons all purpose flour
  • 1 large 28 oz. can enchilada or Mexican red sauce
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped cilantro, plus extra for serving
The Meat:

Ree used 1 lb. of ground beef with a medium chopped onion. (I used a rotisserie chicken purchased at the grocery store and then shredded it at home). No matter what meat you end up using, just make sure you have:
  • Two 4oz cans of diced green chilies
  • 1/2 teaspoon salt
The Rest:
  • 10- 14 corn tortillas
  • Canola oil for frying
  • 1/2 cup chopped black olives (I skipped these)
  • 1 cup chopped green onions
  • 3 cups grated sharp cheddar cheese (I used the Mexican mix bought in a bag at the store and used almost all of it)
  • Cilantro

First make the sauce. In a saucepan over medium- low heat, combine the canola oil and flour.

Whisk together and allow to bubble for 1 minute.

Pour in the red sauce, chicken broth, salt, and pepper. Bring to a boil.
Reduce the heat and simmer while you prepare the other ingredients.

If you were making the ground beef, this is when you would do it. Since I had already shredded the rotisserie chicken, I went ahead and added the green chilies and salt, and then mixed everything together.
Next, In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F. Spread 1/2 cup of the sauce in the bottom of a 9x13- inch baking dish.

Next, dip each tortilla into the sauce.

Set the sauce soaked tortilla on a cookie sheet (I used a cutting board). Onto each tortilla, place some of the meat mixture, green onions, and black olives if you're using them.

Top with a generous portion of grated cheddar.
Roll up the tortilla to contain the filling inside.

Place the tortillas seam side down in the baking dish. Repeat with the rest of the tortillas.

Stir the cilantro into the sauce, and pour the remaining sauce over the top.

End with a generous sprinkling of cheese.
Bake the enchiladas for 20 minutes , or until bubbly. Sprinkle extra chopped cilantro over the top.

And enjoy! We topped our with a very generous portion of avocados and lime.


  1. I love enchiladas! I've been using the same recipe for years, so I might have to try this one to mix it up a bit! They look wonderful!

  2. PERFECT timing!! I was planning on cooking something "Mexican" for dinner tonight but am kinda sick of the fajitas I've been making, def gonna make these now, YUMMMM :)

  3. This is very similar to the recipe that was passed down to me by my grandmother and mother (though there is no real recipe, we all just know how to make them). Looks delicious!

  4. This look delicious! I've been wanting to try this oprah recipe but I think I'll try this one instead!

  5. Those came out gorgeous! :) My enchiladas are never as pretty, and usually green, but you've got me craving some for dinner right now!

  6. I made these last night and they were AWESOME!! Thanks for the recipe :)

  7. Those look SO good!!! I've only made enchiladas once and they were just OK. I will have to try you recipe sometime soon :)

  8. YUM YUM YUM! These look insanely good!

  9. Arunnerslife: I'm so glad you liked them!! This is one of my staple dinner recipes now :)

    Kimberly michelle: I've never had or made green enchiladas! Do they taste much different?

    Amy: My grandma was the same way. I feel like older generations were so much better at memorizing their recipes- me on the other hand- if I don't write it down- I've forgotten in 2 seconds


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