Beef Enchiladas Red Sauce (Print Version)
Ground beef wrapped in corn tortillas with rich red sauce and melted cheese for a hearty Mexican classic.
# What You'll Need:
→ Beef Filling
01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 cup beef broth
→ Red Enchilada Sauce
10 - 2 tablespoons vegetable oil
11 - 2 tablespoons all-purpose flour (use gluten-free flour for gluten-free option)
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1/2 teaspoon dried oregano
17 - 2 cups chicken or beef broth
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 1 teaspoon tomato paste
→ Assembly
21 - 8 corn tortillas (6-inch; substitute flour tortillas if preferred)
22 - 1 1/2 cups shredded cheddar cheese
23 - 1 cup shredded Monterey Jack cheese
24 - Fresh cilantro, chopped (for garnish)
25 - Sour cream, for serving (optional)
# Step-by-Step Guide:
01 - Set oven to 375°F.
02 - In a large skillet over medium heat, sauté ground beef and chopped onion until beef is browned and onion is softened, about 6 minutes. Drain excess fat if necessary.
03 - Add minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Stir and cook for 1 minute. Pour in beef broth and simmer until most liquid evaporates, roughly 3 minutes. Remove from heat.
04 - In a saucepan over medium heat, warm vegetable oil. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, and oregano, stirring for 30 seconds until fragrant.
05 - Slowly whisk in broth, then stir in tomato paste, salt, and pepper. Simmer while whisking for 5 to 7 minutes until sauce thickens slightly. Remove from heat.
06 - Gently heat tortillas in a dry skillet or microwave wrapped in a damp cloth to increase pliability.
07 - Spread 1/2 cup of red sauce evenly across the bottom of a 9x13-inch baking dish.
08 - Place 2 to 3 tablespoons of beef filling and a sprinkle of both cheeses onto the center of each tortilla. Roll tightly and position seam-side down in the baking dish.
09 - Pour remaining red sauce over the rolled tortillas and sprinkle with the remaining cheese.
10 - Bake uncovered for 20 to 25 minutes until cheese melts and sauce is bubbly.
11 - Sprinkle chopped cilantro over enchiladas and offer sour cream on the side if desired.
# Expert Suggestions:
01 -
- The homemade red sauce tastes miles better than anything from a can and takes less than ten minutes.
- You can prep the filling ahead and assemble these in under twenty minutes on a busy night.
- Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
- Do not skip warming the tortillas or you will end up with cracked, leaking enchiladas that fall apart in the oven.
- Let the sauce simmer long enough to thicken or it will pool at the bottom of the dish and make everything watery.
- Use a baking dish just big enough to fit the rolled tortillas snugly so they hold their shape and do not unroll during baking.
03 -
- Toast your spices in the dry pan for thirty seconds before adding liquids to unlock deeper, smokier flavor.
- Brush a little oil on the tortillas before filling to help them stay soft and pliable during baking.
- Let the enchiladas rest for five minutes after pulling them from the oven so the sauce sets slightly and servings hold together on the plate.