Beef Enchiladas Red Sauce (Printable)
Ground beef and cheese rolled in tortillas, topped with rich red sauce for a flavorful Mexican classic.
# What You'll Need:
→ Red Enchilada Sauce
01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - ½ teaspoon dried oregano
07 - ¼ teaspoon cayenne pepper
08 - 2 cups low-sodium chicken or beef broth
09 - 1 tablespoon tomato paste
10 - Salt to taste
11 - Freshly ground black pepper to taste
→ Beef Filling
12 - 1 pound ground beef
13 - 1 tablespoon vegetable oil
14 - 1 small yellow onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 teaspoon ground cumin
17 - 1 teaspoon chili powder
18 - ½ teaspoon smoked paprika
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
21 - 1 cup shredded cheddar cheese
22 - 1 cup shredded Monterey Jack cheese
→ Assembly
23 - 8 medium flour or corn tortillas (8-inch)
24 - 1 cup shredded cheddar or Monterey Jack cheese
25 - Chopped fresh cilantro for garnish
26 - Sliced green onions for garnish
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil. Whisk in flour and cook for 1 minute until lightly golden. Add chili powder, cumin, garlic powder, oregano, and cayenne pepper; stir constantly for 30 seconds until fragrant. Gradually whisk in broth and tomato paste, smoothing out any lumps. Simmer sauce, stirring often, for 5 to 7 minutes until slightly thickened. Season with salt and black pepper to taste. Remove from heat and set aside.
03 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it apart with a wooden spoon, and cook for 6 to 8 minutes until browned and cooked through. Drain excess fat if necessary. Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Remove from heat and immediately stir in 1 cup cheddar cheese and 1 cup Monterey Jack cheese until just melted and combined.
04 - Spread ½ cup of enchilada sauce evenly across the bottom of the prepared baking dish. Warm tortillas in a dry skillet or microwave for 15 to 20 seconds to make them pliable. Place about ⅓ cup of beef filling in the center of each tortilla. Roll tightly and place seam-side down in the baking dish, arranging them in 2 rows of 4. Pour remaining enchilada sauce evenly over all enchiladas. Sprinkle with 1 cup of shredded cheese.
05 - Bake for 20 to 25 minutes until cheese is fully melted and bubbly, and sauce is bubbling around the edges.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro and sliced green onions if desired. Serve hot with sour cream, guacamole, or lime wedges on the side.
# Expert Tips:
01 -
- The homemade sauce transforms everything and comes together in about ten minutes
- The beef filling stays incredibly juicy thanks to a simple trick with the cheese
02 -
- Warming the tortillas is not optional, cold tortillas will crack every single time
- Let the beef mixture cool slightly before filling or the cheese will melt too fast and make rolling messy
03 -
- Spread the sauce on the bottom of the dish prevents the tortillas from sticking and getting soggy
- Let the enchiladas sit for 5 minutes before serving so they set up slightly