Beef Enchiladas Red Sauce (Printable)
Soft tortillas filled with seasoned beef and topped with a rich red sauce and melted cheese.
# Ingredient List:
→ 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 canned diced tomatoes, drained
→ Red Enchilada Sauce
10 - 2 tablespoons vegetable oil
11 - 2 tablespoons all-purpose flour
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1/4 teaspoon dried oregano
17 - 1/4 teaspoon salt
18 - 2 cups chicken or beef broth
19 - 1 tablespoon tomato paste
→ Assembly
20 - 8 medium flour or corn tortillas
21 - 2 cups shredded cheddar or Monterey Jack cheese
22 - Fresh cilantro, chopped (for garnish)
23 - Sour cream (optional, for serving)
# Directions:
01 - Preheat the oven to 375°F.
02 - Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks, about 5 minutes. Drain excess fat.
03 - Add onion and garlic to the skillet and sauté until softened, about 3 minutes. Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
04 - Incorporate diced tomatoes into the beef mixture and cook for an additional 2 minutes. Remove from heat and set aside.
05 - Heat vegetable oil in a saucepan over medium heat. Whisk in flour and stir constantly for 1 minute.
06 - Add chili powder, cumin, garlic powder, onion powder, oregano, and salt, stirring for 30 seconds.
07 - Gradually whisk in broth, then add tomato paste. Simmer for approximately 5 minutes until thickened, then remove from heat.
08 - Spread 1/2 cup of the enchilada sauce evenly in the bottom of a 9x13 inch baking dish. Warm tortillas until pliable. Fill each with about 1/3 cup beef mixture and a sprinkle of cheese, roll tightly, and place seam-side down in the baking dish.
09 - Pour remaining enchilada sauce over the rolled tortillas. Top with remaining cheese evenly.
10 - Bake uncovered for 20 to 25 minutes, or until cheese is melted and bubbly.
11 - Garnish with chopped fresh cilantro and serve with sour cream if desired.
# Expert Tips:
01 -
- It wraps tender beef in soft tortillas with a rich, homemade red sauce that feels like a warm hug.
- The blend of spices and melted cheese creates a comforting dish that became my go-to for gatherings.
02 -
- Don’t skip draining the excess fat from the beef or the filling can become too greasy, overshadowing the deep spice flavors.
- Warming the tortillas before assembly makes rolling easy and prevents cracking, which will save you stress right before baking.
03 -
- Brown your beef well and drain fat thoroughly; it’s key to balancing texture and flavor.
- Allow the sauce to simmer until thick but still silky—it coats the enchiladas perfectly without being runny or pasty.