Pin it This dish features tender ground beef cooked with spices and blended with melted cheddar and Monterey Jack cheeses. Wrapped in soft tortillas, the rolls are generously covered with a homemade red enchilada sauce made from chili powder, cumin, garlic, and tomato paste. Baked to melted perfection, this comforting entrée delivers layers of bold Mexican flavors ideal for family dinners and gatherings. Fresh cilantro and green onions add a bright finish.
The smell of red chile warming in oil still takes me back to my tiny apartment kitchen where I first attempted homemade enchilada sauce. I was terrified it would not taste right without those cans from the grocery store, but the moment that deep rust-colored paste hit the hot oil and bloomed into something fragrant and alive, I knew there was no going back to the canned stuff.
My sister showed up unannounced that night with a bottle of wine and an empty stomach. We stood around the baking dish watching the cheese bubble through the oven door, picking at the leftover filling with spoons. The enchiladas were messy and imperfect, but she asked for the recipe before she even finished her first plate.
Ingredients
- Vegetable oil: Creates the roux base for the sauce and helps the spices bloom properly
- All-purpose flour: Thickens the sauce to that perfect coating consistency
- Chili powder: The backbone of flavor, so use something fresh and vibrant
- Ground cumin: Adds that earthy depth you taste in good restaurant enchiladas
- Garlic powder: Distributes evenly through the sauce better than fresh garlic would
- Dried oregano: Mexican oregano is traditional but regular works perfectly fine
- Cayenne pepper: Adjust this based on your heat tolerance
- Chicken or beef broth: Low-sodium lets you control the seasoning completely
- Tomato paste: Adds body and a subtle sweetness that balances the spices
- Ground beef: 80/20 ratio gives the best flavor and texture
- Yellow onion: Finely chopped so it almost disappears into the filling
- Fresh garlic: Minced fine releases more flavor into the beef mixture
- Smoked paprika: My secret ingredient for that grilled flavor without the grill
- Shredded cheddar and Monterey Jack: The melting blend that makes everything better
- Flour or corn tortillas: Warm them first or they will crack when you roll
- Fresh cilantro and green onions: Add these at the end for a fresh pop against the rich sauce
Instructions
- Preheat your oven:
- Get it to 375°F and grease a 9x13 baking dish with a little oil
- Make the roux:
- Warm 2 tablespoons oil in a saucepan over medium heat, whisk in the flour, and cook for 1 minute while stirring constantly
- Bloom the spices:
- Add the chili powder, cumin, garlic powder, oregano, and cayenne, stirring for 30 seconds until fragrant
- Add the liquid:
- Gradually whisk in the broth and tomato paste, stirring out any lumps
- Simmer the sauce:
- Cook for 5 to 7 minutes until slightly thickened, then season with salt and pepper
- Cook the aromatics:
- Heat 1 tablespoon oil in a large skillet, add the chopped onion, and cook until softened
- Add the garlic:
- Throw in the minced garlic and cook for just 30 seconds until fragrant
- Brown the beef:
- Add the ground beef, breaking it apart, and cook until completely browned
- Season the filling:
- Drain any excess fat, stir in the cumin, chili powder, smoked paprika, salt, and pepper
- Melt in the cheese:
- Remove from heat and stir in 1 cup each of cheddar and Monterey Jack until just melted
- Prep the pan:
- Spread 1/2 cup of the enchilada sauce in an even layer on the bottom of your baking dish
- Warm the tortillas:
- Heat them briefly in a pan or microwave so they roll without cracking
- Fill and roll:
- Place about 1/3 cup of beef filling in each tortilla, roll tightly, and arrange seam-side down
- Sauce and cheese:
- Pour the remaining sauce over the enchiladas and top with the last cup of shredded cheese
- Bake until bubbly:
- Cook for 20 to 25 minutes until the cheese is melted and the sauce is bubbling around the edges
- Garnish and serve:
- Sprinkle with fresh cilantro and green onions if you like, and serve hot
Pin it These enchiladas became my go-to comfort food during a long winter when cooking felt like the only warm thing in my life. Something about wrapping everything in tortillas and burying it under sauce just makes everything better.
Making The Sauce Your Own
I have made this sauce with different chili powders and each one brings a slightly different personality. Ancho powder makes it sweeter, while New Mexico chili powder adds an earthier depth. Do not be afraid to experiment.
Prepping Ahead
The sauce actually gets better after a day in the fridge, and the filling can be made up to two days ahead. Just warm the filling slightly before rolling so it spreads easily.
Serving Ideas
A crisp green salad with a lime vinaigrette cuts through the richness perfectly. Or go full comfort mode with Mexican rice and refried beans on the side.
- Set out sour cream and lime wedges for people to add themselves
- A cold beer or agua fresca completes the meal
- These reheat beautifully for lunch the next day
Pin it There is something deeply satisfying about a dish that looks impressive but comes from such humble ingredients. Hope these become a regular in your rotation too.
Recipe FAQs
- → What type of cheese works best for this dish?
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Shredded cheddar and Monterey Jack cheeses melt beautifully, providing a rich, creamy texture and balanced flavor.
- → Can I use corn tortillas instead of flour?
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Yes, corn tortillas can be used for a traditional touch or gluten-free option; warm them before assembling for flexibility.
- → How spicy is the red sauce?
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The sauce carries a mild to moderate heat from chili powder and optional cayenne pepper, adjustable to taste.
- → How long should the assembled tortillas bake?
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Bake for 20–25 minutes at 375°F until the cheese is melted and the sauce is bubbly.
- → Can I prepare the sauce in advance?
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Yes, the red sauce can be made ahead and refrigerated, bringing out deeper flavors when reheated gently.
