Beef Enchiladas with Red Sauce (Printable View)
Savory ground beef wrapped in tortillas, covered with homemade red chile sauce and melted cheese for a Mexican comfort classic.
# 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 tbsp tomato paste
→ Red Enchilada Sauce
10 - 2 tbsp vegetable oil
11 - 2 tbsp all-purpose flour
12 - 3 tbsp chili powder
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/4 tsp dried oregano
16 - 1/2 tsp ground cumin
17 - 1/2 tsp salt
18 - 2 cups chicken or beef broth
19 - 1 tsp tomato paste
→ Assembly
20 - 8 medium (8-inch) flour tortillas
21 - 2 cups shredded cheddar or Monterey Jack cheese
22 - 1/4 cup chopped fresh cilantro (optional)
23 - 1/2 cup sour cream, for serving (optional)
# How-To Steps:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef until browned. Add onion and cook until soft, about 3 minutes. Stir in garlic, cumin, chili powder, smoked paprika, salt, black pepper, and tomato paste. Cook for 2 minutes, then remove from heat.
03 - Heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, garlic powder, onion powder, oregano, cumin, and salt. Gradually whisk in broth and tomato paste. Simmer for 5-7 minutes, stirring frequently, until slightly thickened.
04 - Spread 1/2 cup of the sauce on the bottom of a 9x13-inch baking dish.
05 - Warm the tortillas to make them pliable. Place 2-3 tbsp of beef filling in each tortilla, roll up tightly, and place seam-side down in the prepared dish.
06 - Pour remaining sauce evenly over the enchiladas. Sprinkle with shredded cheese.
07 - Bake for 20-25 minutes, until cheese is bubbling and lightly golden.
08 - Rest for 5 minutes, then garnish with fresh cilantro and serve with sour cream if desired.
# Expert Advice:
01 -
- The homemade red sauce has this incredible depth that store bought versions cant touch its like liquid gold over those tortillas.
- These enchiladas actually taste better the next day when all the flavors have had time to meld together in the fridge.
02 -
- Never skip the step of warming your tortillas first I once served a platter of cracked, leaking enchiladas before learning this crucial trick.
- The sauce will thicken as it cools, so remove it from heat when its still slightly thinner than youd ultimately want it to be.
03 -
- Reserve about 1/4 cup of cheese to add halfway through baking this creates two distinct layers of cheese one melted into the sauce and one golden and slightly crispy on top.
- Let the enchiladas rest for a full 10 minutes after baking though its tempting to dig in immediately this crucial rest allows the flavors to settle and prevents that tongue burning first bite syndrome.