1. It’s not always easy keeping my three kids happy when it comes to meal time.  One is in college, another is a senior in High School and one is in the 6th grade.  Different schedules, different personalities, and it seems that whatever one of them really likes and suggests we eat, it is motivation for the other two to disagree…..and then to disagree with each other yet again and so on….I do have a pretty good idea of what my kids will always eat, or at least not put up a fight, and that is Mexican food, Italian food, Chinese food….or fast food.

If I was forced to make a decision on what food I like the most, I would probably put Mexican food in my top three, but it would be tough as there are so many that I love and fast food would have been way down the list.  Since I ultimately made the decision on what to make for dinner (a little selfishly I guess), I decided to change it up a bit and make Beef instead of our usual Chicken Enchiladas that my kids have grown accustomed to and love. In fact, I don’t recall ever making beef enchiladas in the last ten years.


I can get pretty creative in the kitchen, but wanted to put this together so the enchiladas tasted great and didn’t take me too long as time to eat was running out and kids were in panic mode ( Crazy right? But they really were). I actually had all of the ingredients in my kitchen, so I was ready to go.  I made the sauce in less than 5 minutes, browned the ground beef in about 5 minutes and prepared the enchiladas for the oven in about 10 minutes. I ended up baking 12 enchiladas for  30 minutes and dinner was ready. They were a hit with my kids and the two that they were nice enough to leave me…..after they were done devouring the rest, were delicious and may be our new “go-to” beef enchiladas.

Easy Enchiladas
Prep time
Cook time
Total time
Recipe type: Beef Enchiladas
Cuisine: Mexican
Serves: 10-14
  • Sauce:
  • 2 table spoons canola oil
  • 2 tablespoons all-purpose flour
  • One 28-ounce can enchilada or Mexican red sauce
  • 2 cups chicken broth
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Meat:
  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • ½ teaspoon salt
  • The rest:
  • Canola oil for frying
  • 10 to 14 corn tortillas
  • Two 4-ounce cans diced green chilies
  • 1 cup chopped green onions
  • ½ cup chopped black olives
  • 3 cups grated sharp cheddar cheese
  • Cilantro, for garnish
  1. In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for one 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.
  2. For the meat:
  3. While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  4. For the rest:
  5. In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  6. Preheat the oven to 350 degrees.
  7. Spread ½ cup of the sauce in the bottom of a 9-13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set aside the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  8. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chilies, green onions or olives you have left over from the fillings.
  9. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve