Beef Enchiladas with Red Sauce (Printable version)
Ground beef wrapped in corn tortillas, smothered in homemade red enchilada sauce and melted cheese. A classic Mexican comfort dish.
# 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 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Red Enchilada Sauce
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons all-purpose flour
11 - 2 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/4 teaspoon dried oregano
16 - 2 cups chicken or beef broth
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1 teaspoon tomato paste
→ Assembly
20 - 8 corn tortillas, 6 inches
21 - 2 cups shredded cheddar cheese or Mexican cheese blend
22 - 2 tablespoons chopped fresh cilantro, optional
23 - 1/2 cup sour cream, optional
# Directions:
01 - Set oven to 375 degrees Fahrenheit.
02 - In a large skillet over medium heat, cook ground beef with chopped onion until beef is browned and onion is soft, approximately 6 to 8 minutes. Add minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper; cook for 1 to 2 minutes more. Remove from heat and set aside.
03 - In a saucepan, heat vegetable oil over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, and oregano; cook for 30 seconds. Gradually whisk in broth, then add salt, pepper, and tomato paste. Simmer, whisking frequently, for 5 to 7 minutes until slightly thickened. Adjust seasoning as needed.
04 - Wrap tortillas in a damp paper towel and microwave for 30 seconds until pliable.
05 - Lightly spread a few tablespoons of sauce in the bottom of a 9 by 13 inch baking dish. Spoon approximately 1/4 cup of beef filling into each tortilla, top with a sprinkle of cheese, roll up, and place seam-side down in the dish.
06 - Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining cheese.
07 - Bake in preheated oven for 20 to 25 minutes, until cheese is melted and bubbly.
08 - Garnish with chopped cilantro and serve with sour cream, if desired.
# Expert Advice:
01 -
- The homemade red sauce develops a complex flavor that store-bought versions simply cant match, transforming ordinary ingredients into something truly special.
- These enchiladas actually taste better the next day when all the flavors have had time to meld, making this perfect for meal prep or when you need a guaranteed win after a long workday.
02 -
- Never fill the enchiladas with hot beef mixture or your fingers will get burned and the tortillas may tear from the steam trapped inside.
- The enchilada sauce will thicken considerably as it cools, so remove it from heat when it still seems slightly too thin for your liking.
03 -
- After accidentally adding all the cheese to the beef filling once, I discovered that reserving a third of your cheese to mix into the filling creates pockets of melty goodness inside each enchilada.
- Let the enchiladas rest for 5-7 minutes after baking to help them set up, making them easier to serve without falling apart.