Beef Enchiladas with Red Sauce (Printable View)
Tender beef and corn tortillas smothered in rich homemade red sauce and baked until golden.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/2 cup beef broth
→ Red Enchilada Sauce
10 - 2 tbsp vegetable oil
11 - 2 tbsp all-purpose flour (use gluten-free flour for gluten-free option)
12 - 2 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp garlic powder
15 - 1/2 tsp onion powder
16 - 1/2 tsp dried oregano
17 - 2 cups chicken or beef broth
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
20 - 1 tsp tomato paste
→ Assembly
21 - 8 corn tortillas (6-inch) or flour tortillas
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)
# How-To Steps:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium heat, cook ground beef and chopped onion until beef is browned and onion softens, about 6 minutes; drain excess fat if necessary.
03 - Add garlic, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet; cook for 1 minute. Stir in beef broth and simmer until most liquid evaporates, about 3 minutes. Remove from heat.
04 - In a saucepan, heat vegetable oil over medium heat. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, and oregano; stir for 30 seconds until fragrant.
05 - Slowly whisk in broth, then add tomato paste, salt, and black pepper. Simmer while whisking for 5 to 7 minutes until slightly thickened. Remove from heat.
06 - Lightly warm tortillas in a dry skillet or microwave wrapped in a damp towel to make them pliable.
07 - Spread 1/2 cup of red sauce evenly on the bottom of a 9x13-inch baking dish. Place 2 to 3 tablespoons of beef filling and a sprinkle of both cheeses in the center of each tortilla. Roll them up tightly and arrange seam-side down in the dish.
08 - Pour remaining red sauce evenly over the rolled enchiladas and sprinkle with the remaining cheese. Bake uncovered for 20 to 25 minutes until cheese is melted and sauce bubbles.
09 - Garnish with chopped cilantro and serve with sour cream if desired.
# Expert Advice:
01 -
- The red sauce comes together in one saucepan while your beef cooks, so there's no complicated juggling.
- Everything builds in that one baking dish, which means fewer dishes and more time enjoying the meal with people you care about.
- That first bite when the cheese is still melted and the tortilla is soft enough to cut with a fork feels like a small victory.
02 -
- Warming your tortillas is non-negotiable, because cold tortillas crack and tear as soon as you try to roll them, turning the whole project into frustration.
- That saucepan residue that looks burnt? It's actually flavor gold, so deglaze it with a splash of broth and add it to your sauce instead of scrubbing it away.
- Let the enchiladas rest for five minutes after they come out of the oven so the cheese sets slightly and they hold together when you plate them.
03 -
- Make your sauce while the beef cooks so everything comes together on your own timeline instead of you rushing against time.
- A squeeze of lime juice stirred into the finished sauce adds brightness that makes people ask what your secret ingredient is.