‘The Pioneer Woman’: Ree Drummond Gives Enchiladas a Chili Twist
Ree Drummond makes a cheesy chili enchiladas recipe that’s hearty and full of delicious flavor. Find out how to make the dish, which The Pioneer Woman star named after her father-in-law, Chuck.
Ree Drummond’s enchiladas recipe has a delicious chili sauce
Drummond demonstrated how to make the easy enchiladas on an episode of The Pioneer Woman. “They are so saucy and cheesy and they have Chuck written all over them,” she said of the recipe.
The Food Network host cooked diced onion and ground beef in a skillet then added garlic powder and black pepper. She turned up the heat and crumbled the beef as it cooked. Once it was totally browned, Drummond removed the beef mixture and drained it on a paper towel-lined plate.
She made the sauce next, adding canned whole tomatoes, tomato paste, chili powder, paprika, and cumin to the skillet. Drummond broke the tomatoes up with a wooden spoon as she mixed together the ingredients, then turned up the heat and added beef broth, hot sauce, and salt.
Drummond used an immersion blender to break up the tomatoes, brought the sauce to a boil, then allowed it to simmer. She thickened the sauce with a slurry, a combination of cornstarch and water.
‘The Pioneer Woman’ assembled the enchiladas
Drummond returned the beef and onions to the pan next. “This is a great sauce because you can do chicken instead of beef,” she shared. “You could just cook chicken breasts and then shred it and add the chicken back into the sauce. You could even do vegetables if you want to keep it just a veggie enchilada dish.”
To build the enchiladas, Drummond sprinkled a combination of grated cheddar, Monterey jack, and processed cheese down the middle of a tortilla and rolled it, then placed it in a baking dish. She repeated the process for the rest of the tortillas.
“It helps to microwave the tortillas before you roll them because it makes them more pliable that way,” she shared.
The Pioneer Woman star spooned the meat sauce over the top of the rolled tortillas and topped everything with cheese. She baked them in a 350 degree Fahrenheit oven for 18 minutes.
The full recipe is available on the Food Network website.
Drummond’s recipe earns rave reviews
Based on the recipe’s reviews on the Food Network site, Drummond’s enchiladas are a winner. “Love this! You would think when you smell the chili that it doesn’t match but when it all comes together it is absolutely delicious,” one person wrote.
Another reviewer commented, “Nice spin on enchiladas. Almost like a cheese enchilada with chili on top. Great flavor!”
One person raved, “These enchiladas are even more delicious leftover. I used corn tortillas and doubled the spices because we like spicy. Yummmm!”
“We loved this!!” one reviewer shared. “Different than regular beef enchiladas where the beef is inside the tortilla. I liked this version a lot.”
