Beef Enchiladas Red Sauce

Discovering this beef enchilada recipe was like unlocking a treasure in my kitchen. The aroma of the simmering red sauce always brings me back to cozy family dinners where stories flowed as freely as the spice.

I remember the first time unexpected guests showed up and I hurriedly put together these enchiladas. The smiles and compliments made every minute in the kitchen worth it.

Ingredients

• Ground Beef: I always choose lean beef to keep the filling juicy without too much grease.
• Onions & Garlic: Freshly chopped to build a flavorful base that wakes up the senses.
• Spices: Cumin, chili powder and smoked paprika bring depth, so I measure carefully to balance heat and earthiness.
• Diced Tomatoes: Use drained canned tomatoes to prevent the filling from getting too watery.
• Vegetable Oil & Flour: For the red sauce roux; stirring constantly helps avoid lumps.
• Broth & Tomato Paste: Adds richness and body to the sauce, so I prefer low-sodium broth to control saltiness.
• Tortillas: Medium flour ones soften nicely and roll without cracking—corn tortillas work great too for gluten-free.
• Cheese: A cheddar and Monterey Jack mix melts beautifully and adds sharp creaminess.
• Cilantro & Sour Cream: Fresh cilantro brightens the dish, with sour cream optional but highly recommended for serving.

Instructions

Get Everything Ready:

Preheat your oven to 375°F (190°C) so it’s perfectly hot when your enchiladas are assembled. Gather your ingredients and chop the onion and garlic finely to release their flavors seamlessly in the beef.

Cook the Beef Filling:

In a large skillet over medium heat, let the ground beef brown and break it apart as it sizzles, filling your kitchen with a rich meaty scent. Drain the fat to keep it from getting greasy. Add the onion and garlic, stirring gently until soft and translucent, then sprinkle in the cumin, chili powder, smoked paprika, salt and pepper. The spices will bloom in the warmth, releasing inviting aromas. Stir in the diced tomatoes and simmer together for a couple of minutes to marry the flavors before removing from heat.

Mix the Red Sauce:

In a saucepan over medium heat, warm the vegetable oil. Whisk in the flour immediately and stir constantly for about a minute to cook out the raw flour taste, forming a smooth roux. Add chili powder, cumin, garlic powder, onion powder, oregano and salt, stirring briefly to toast the spices. Gradually pour in the broth while whisking so the sauce stays silky. Incorporate the tomato paste and let the sauce simmer gently until it thickens, about five minutes, giving off a smoky, spicy aroma that hints at the feast to come.

Assemble the Enchiladas:

Spread half a cup of the enchilada sauce evenly in the bottom of your baking dish to prevent sticking and add flavor. Warm the tortillas just enough to make them pliable—too hot and they become fragile. Fill each with around a third cup of the beef mixture and sprinkle with cheese. Roll tightly and place seam-side down in the dish. Pour the rest of the sauce over the top and finish with the remaining cheese, creating a glossy, inviting blanket ready for the oven.

Bake & Serve:

Pop the dish in the oven uncovered and bake for 20 to 25 minutes until the cheese melts to bubbly perfection. The delicious sizzling sound and rich smell will have you ready to dive in. Garnish with fresh cilantro and offer sour cream on the side for an extra creamy touch.

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This recipe became more than just food when I served it at a family reunion; everyone from toddlers to grandparents reached for seconds, and we ended the night with laughter around the table, full and happy.

Keeping It Fresh

Leftover enchiladas are a dream to reheat—either in the oven or microwave. Cover with foil to keep the cheese moist and fresh. Adding a squeeze of lime over each serving brightens the flavors like new.

When You're Missing Something

If you don’t have fresh cilantro, a sprinkle of dried oregano or parsley can still lift the dish. For dairy-free versions, consider a vegan cheese substitute or omit it entirely for a lighter meal.

Serving Ideas That Clicked

I’ve found pairing this with Mexican rice and refried beans turns dinner into a festive celebration of textures and colors.

• Always keep extra sauce handy for those who like their food saucy.
• My guests love a little hot sauce on the side to kick it up.
• Save some cheese to sprinkle on top right after baking for an extra melty finish.

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Thanks for sharing this kitchen moment with me. Here’s to many happy meals filled with warmth and good company.

Recipe Questions & Answers

→ What type of beef is best for filling?

Ground beef with moderate fat content works well, providing both flavor and moisture to the filling.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used for a gluten-free option; warming them beforehand makes rolling easier.

→ How do you make the red sauce thick and flavorful?

The sauce thickens by cooking flour in oil before adding spices, broth, and tomato paste to build depth and texture.

→ Can other cheeses be used for topping?

Cheddar or Monterey Jack are traditional, but any meltable cheese can be substituted to suit taste preferences.

→ What garnishes complement this dish?

Fresh cilantro and a dollop of sour cream add brightness and creaminess that balance the bold flavors.