Let’s get down to business. These easy enchiladas inspired by the Pioneer Woman are some serious eats.
Ready to get your hands dirty? These enchiladas are so fun to make. Plus, they pretty much have every Tex/Mex ingredient that I love– corn tortillas, extra sharp cheddar, avocado, green chilies and refried beans. Mmm!
There’s lots of prep involved, but don’t let that dissuade you. First brown the meat and make the sauce. While those are going chop and prep the rest of the toppings.
For a fun date night, I made an assembly line and enlisted Hubs’ help in putting the enchiladas together. We literally got our [clean!] hands dirty. First we started by dipping the corn tortillas in the sauce, then worked our way down adding cheese, olives, etc.
Pop the enchiladas in the oven for 20ish minutes (until the cheese is bubbly). Top with chopped cilantro and chopped avocado, then enjoy a delish dinner!
PS: They make amazing leftovers. 🙂
- 2 tablespoons canola oil
- 2 tablespoons flour
- 1 28-ounce can enchilada sauce
- 1/2 cup chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground turkey or ground beef
- 1 small onion, finely chopped
- 1/2 teaspoon salt
- 10-14 corn tortillas, softened in microwave
- 2 4-ounce cans diced green chilies
- 1 1/2 cup (6.5 ounces) chopped black olives, drained
- 3 cups extra sharp cheddar cheese, grated
- 1 16-ounce can of refried beans (*note: you won't use all of it)
- Fresh avocado, sliced
- Cilantro, chopped
- First, make the sauce. In a saucepan over medium heat, add the oil and flour. Whisk for 1 minute, then add the enchilada sauce, chicken broth, salt and pepper. Let simmer.
- Second, brown the meat. In a large pan over medium-high heat, add the meat and onions. Cook until the meat is no longer pink. Drain of any excess fat, season with salt and set aside.
- Third, preheat oven to 350 F. Arrange your enchilada assembly line of "The Rest."
- Spread 1/2 cup of the sauce on the bottom of a 9"x13" baking dish.
- Dip each tortilla in the sauce, then set on a plate. Top with meat, chilies, olives, cheese and refried beans. Roll and place seam side down in the dish. Repeat for all.
- Top the enchiladas with leftover cheese and toppings, then bake for 20 minutes.
- Garnish with fresh avocado and cilantro.
That sounds so good! I love using the “vegetarian” refried beans in my enchiladas. I think the clean flavor is the best for layering all the other delish ingredients.
I use the vegetarian refried beans too, so yummy.