Let's be real...I think any food blogger strives to be The Pioneer Woman. I definitely drool reading her blog and watching her new tv show. Everything she cooks looks amazing!
Unfortunately, she drowns pretty much everything with butter and oil so sometimes I need to tweek her recipes a little bit.
These enchiladas are based off of one of recipes, but I cut out a few steps and ingredients to make it a little more user (and heart!) friendly.
I thought my version of enchiladas were delicious, so I can only imagine how amazing her's taste.
You can find the pioneer woman's beef enchiladas here.
- 1 (28oz) can of enchilada sauce
- 1 pound ground beef
- 1 onion
- 2 (4oz) cans diced green chilies
- 3 large flour tortillas*
- 3 cups mexican cheese
- 1 cup chopped green onion
*Note: I used large tortillas to make three giant enchiladas. If you are using small tortillas, you could probably make about 14/15 enchiladas.
- Heat enchilada sauce in a sauce pan. Once it is warm, let simmer.
- While the sauce is heating, add chopped onions to a large skillet.
- Once onions are tender, add ground beef and brown over medium-high heat.
- Drain fat from pan.
- Season beef with salt and pepper.
- Preheat oven to 350 degrees.
- Pour half of the enchilada sauce into a 9 by 13 inch baking dish.
- One at a time, dip each tortilla in the enchilada sauce remaining in the sauce pan.
- In the enchilada, place some beef mixture, cheese, chilies, and green onion.
- Roll up tortilla and place in baking dish.
- Once all tortillas are made, pour remaining enchilada sauce over the enchiladas.
- Sprinkle remaining cheese, chilies, and green onions on top.
- Bake for 20 minutes.