Pioneer Woman Enchiladas hold a special place in the hearts of those who cherish a meal that not only fills the stomach but also warms the soul. They are the epitome of a family feast, stemming from a recipe that speaks to the very essence of gathering and comfort. As The Pioneer Woman herself might say, it’s all about bringing simple, delectable ingredients together to create something that feels like a hug on a plate.
How to make Pioneer Woman Enchiladas
Pioneer Woman Enchiladas, created by Ree Drummond, is a popular recipe featured on her cooking show and website. They typically consist of corn tortillas filled with a flavorful mixture, often including shredded chicken, cheese, and spices. The enchiladas are then topped with a homemade enchilada sauce, baked until bubbly, and served with toppings like sour cream, avocado, or cilantro.
Ingredients:
For the enchiladas:
- 2 lbs of ground beef
- 2 medium onions, finely chopped
- 2 cans of enchilada sauce (19 oz each)
- 20 corn tortillas
- 3 cups of grated cheddar cheese (mixed with Monterey Jack is delightful)
- 1 can of black olives, chopped (optional)
- Salt and pepper to taste
- Oil for frying tortillas
For the beef filling:
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (4 oz each) diced green chilies
- 2 teaspoons of ground cumin
- Salt and pepper to taste
- 1/2 cup of beef broth or water
Instructions:
Preparing the Beef:
- Cook the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic, sautéeing until they’re translucent. Add the ground beef, breaking it up with a spoon until it browns.
- Season: Mix in the diced green chilies, cumin, salt, and pepper. Pour the beef broth, reduce the heat to low, and simmer the mixture until most of the liquid evaporates. Set aside.
Assembling the Enchiladas:
- Prep the Tortillas: Heat a small amount of oil in a skillet over medium heat. Lightly fry the tortillas just until soft. You don’t want them crispy. Drain them on a paper towel-lined plate.
- Fill: Spoon the beef mixture onto each tortilla, add a generous amount of cheese (reserve some for topping), and roll them up tightly.
- Assemble: Pour a thin layer of enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish. Cover with the remaining enchilada sauce, and sprinkle the remaining cheese on top.
- Bake: Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes or until the cheese is bubbly and golden.
Tips for Perfect Enchiladas:
- Softening Tortillas: Frying the tortillas is crucial to prevent them from breaking as you roll them with the filling. A light fry keeps them pliable and delicious.
- The Sauce: Quality enchilada sauce can make or break this dish. While store-bought is convenient, consider making your own for an authentic touch and deeper flavor.
- Cheese Matters: A mix of cheddar and Monterey Jack cheese offers the perfect melt and flavor balance, but feel free to experiment with what you have on hand.
- Make it Ahead: These enchiladas can be assembled ahead of time and kept in the refrigerator. Just add a few minutes to the baking time if you’re starting from cold.
What to serve with
Serving up a plate of rich, cheesy Pioneer Woman Enchiladas is just the beginning of crafting a memorable meal. The beauty of enchiladas lies in their versatility and the ease with which they can be complemented by various side dishes.
Cilantro Lime Rice:
Ingredients: Long-grain rice, cilantro, lime juice, chicken broth.
Preparation: Cook the rice in chicken broth for added flavor. Once cooked, stir in fresh lime juice and chopped cilantro for a pop of freshness. This side dish provides a zesty contrast to the rich Pioneer Woman Enchiladas.
Refried Beans:
Ingredients: Pinto beans, onion, garlic, cumin, and cheese (optional).
Preparation: Mash cooked pinto beans (or use canned for convenience) and fry with sautéed onions, garlic, and cumin. A spoonful of refried beans on the side adds a creamy texture that complements the crunch of the Pioneer Woman Enchiladas crust.
Mexican Corn Salad:
Ingredients: Sweet corn, red onion, bell peppers, lime, and cotija cheese.
Preparation: Mix grilled or sautéed corn kernels with diced red onion, chopped bell peppers, lime juice, and crumbled cotija cheese. A fresh, tangy, and slightly sweet salad to counterbalance the savory enchiladas.
Avocado Salad:
Ingredients: Avocado, cherry tomatoes, red onion, cilantro, lime juice.
Preparation: Cube ripe avocados and mix with halved cherry tomatoes, sliced red onion, chopped cilantro, and a squeeze of lime juice. This simple salad adds a creamy and refreshing element to the meal.
Guacamole:
Ingredients: Avocados, lime, onion, jalapeño, cilantro, tomatoes.
Preparation: Mash avocados and mix with lime juice, finely chopped onions, diced jalapeños, minced cilantro, and tomatoes. Guacamole is always a beloved accompaniment to any Mexican dish.
Sour Cream and Salsa:
Provide small bowls of sour cream and your favorite salsa. The cool, tangy sour cream and the acidity from the salsa cut through the heaviness of the enchiladas, making each bite perfectly balanced.
Grilled Vegetables:
Ingredients: Zucchini, bell peppers, onions, olive oil, seasoning.
Preparation: Slice vegetables, brush with olive oil, season, and grill until tender and charred. Grilled vegetables add a smoky flavor and a healthy component to the table.
Chipotle Black Beans:
Ingredients: Black beans, garlic, chipotle in adobo sauce, cumin.
Preparation: Cook black beans with garlic, minced chipotle peppers, and cumin for a slightly spicy and smoky side dish that’s full of protein.
Margaritas or Aguas Frescas:
While not a food item, no Mexican meal is complete without the right drink! Serve up classic margarita cocktails or non-alcoholic aguas frescas (like hibiscus or tamarind) to keep your guests refreshed.
Ingredients Substitutes
When making Pioneer Woman Enchiladas, there might be instances where you need to substitute some ingredients due to dietary restrictions, allergies, or simply because you’re missing an item in your pantry.
Tortillas:
Original: Corn or flour tortillas.
Substitute: If you’re out of tortillas or looking for a low-carb option, you can use lettuce wraps (such as iceberg or butter lettuce leaves) for a healthier version. For a gluten-free option, ensure to use specifically labeled gluten-free corn tortillas.
Cheese:
Original: Mexican blend cheese or cheddar.
Substitute: If you’re dairy-free, there are many vegan cheese options available that melt well for enchiladas. Nutritional yeast can also be added for a cheesy flavor without actual cheese.
Meat Filling:
Original: Ground beef or shredded chicken.
Substitute: For a vegetarian or vegan version, use cooked lentils, quinoa, or a meat substitute such as textured vegetable protein (TVP) or a plant-based ground “meat”. For a different meat choice, consider using shredded pork or beef brisket.
Red Enchilada Sauce:
Original: Store-bought or homemade traditional red enchilada sauce.
Substitute: For those who might find traditional sauce too spicy or have a tomato allergy, consider using a mild green tomatillo salsa. Alternatively, for a creamier sauce, blend roasted red peppers with a bit of cream or a dairy-free alternative.
Sour Cream:
Original: Sour cream (for serving or in the sauce).
Substitute: For a dairy-free version, use a dairy-free sour cream available in many grocery stores. Plain Greek yogurt also works as a substitute for a slightly tangier flavor. For a non-dairy tangy sauce, blend soaked cashews with lemon juice, apple cider vinegar, and water until smooth.
Green Chiles:
Original: Canned green chiles.
Substitute: Fresh diced jalapenos or poblanos provide a similar kick but may alter the heat level. For a milder taste, use bell peppers. If you’re out of fresh options, a small amount of green hot sauce can impart a similar flavor.
Onion and Garlic:
Original: Fresh onion and garlic.
Substitute: If you’re in a pinch, onion and garlic powder can substitute for fresh, typically at a ratio of 1 tablespoon of fresh equals 1 teaspoon of powder. However, the fresh version provides more texture and flavor complexity.
Spices:
Original: Traditional spices include cumin, chili powder, and oregano.
Substitute: For those sensitive to chili powder, paprika can provide color without the heat, though you’ll lose some of the traditional flavor. If you’re missing one of these spices, increase the quantity of the others slightly or use taco seasoning as a comprehensive substitute.
Final Thoughts
There you have it—Pioneer Woman Enchiladas that will surely be a hit at any gathering or a comforting weeknight dinner. Paired with a side of guacamole, sour cream, and a crisp salad, you’ve got a meal that sings with flavor and heartiness.
More Pioneer Woman Recipes:
Ingredients
For the enchiladas:
- 2 lbs of ground beef
- 2 medium onions, finely chopped
- 2 cans of enchilada sauce (19 oz each)
- 20 corn tortillas
- 3 cups of grated cheddar cheese (mixed with Monterey Jack is delightful)
- 1 can of black olives, chopped (optional)
- Salt and pepper to taste
- Oil for frying tortillas
For the beef filling:
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (4 oz each) diced green chilies
- 2 teaspoons of ground cumin
- Salt and pepper to taste
- 1/2 cup of beef broth or water
Instructions
Preparing the Beef:
- Cook the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic, sautéeing until they're translucent. Add the ground beef, breaking it up with a spoon until it browns.
- Season: Mix in the diced green chilies, cumin, salt, and pepper. Pour the beef broth, reduce the heat to low, and simmer the mixture until most of the liquid evaporates. Set aside.
Assembling the Enchiladas:
- Prep the Tortillas: Heat a small amount of oil in a skillet over medium heat. Lightly fry the tortillas just until soft. You don’t want them crispy. Drain them on a paper towel-lined plate.
- Fill: Spoon the beef mixture onto each tortilla, add a generous amount of cheese (reserve some for topping), and roll them up tightly.
- Assemble: Pour a thin layer of enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish. Cover with the remaining enchilada sauce, and sprinkle the remaining cheese on top.
- Bake: Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes or until the cheese is bubbly and golden.
