Beef Enchiladas Red Sauce

The first time I made enchiladas from scratch, I nearly burned the sauce while distracted by my friend's story about her trip to Mexico. Something about the way she described the street vendors rolling fresh tortillas made me want to create that same magic at home, right then and there. That impulsive dinner became the dish I've returned to countless times since, each batch a little more confident than the last.

I remember my cousin's face when she tasted these at a casual family gathering, how she asked for the recipe before even finishing her first enchilada. That moment made me realize it wasn't just about the food, but about creating something that brings people to the table and keeps them talking long after dinner ends.

Ingredients

• Ground beef: One pound gives you enough filling without making the tortillas too heavy or difficult to roll.
• Yellow onion: Finely diced onion dissolves into the meat as it cooks, adding sweetness and depth without big chunks.
• Garlic: Two cloves minced fine ensures even flavor distribution throughout the filling.
• Ground cumin and chili powder: These two spices are the backbone of the filling, warming and slightly smoky.
• Smoked paprika: Just a half teaspoon adds a whisper of smokiness that elevates the whole dish.
• Salt and black pepper: Season generously, tasting as you go to find your balance.
• Vegetable oil and all-purpose flour: The oil and flour create a roux that thickens the sauce and carries the spices.
• Red enchilada sauce spices: Chili powder, cumin, garlic powder, onion powder, oregano, and optional cayenne layer warmth and complexity.
• Chicken or beef broth: Two cups of broth becomes your silky sauce base, so use good quality if you can.
• Tomato paste: Just a teaspoon deepens the sauce without making it tomato-forward.
• Flour tortillas: Eight tortillas, each one soft and ready to cradle the filling without tearing.
• Shredded cheese: Two cups of cheddar or Mexican blend melts beautifully and browns in spots as it bakes.
• Fresh cilantro: A bright optional garnish that adds a fresh note if you enjoy it.
• Sour cream: Serve alongside for creaminess and tang.

Instructions

Heat the oven:

Set your oven to 375°F and let it preheat while you prep everything else.

Brown the beef:

In a large skillet over medium-high heat, break apart the ground beef as it cooks, stirring often until no pink remains, about five minutes. Drain off the excess fat by tilting the pan and using a spoon to press the meat against the side.

Soften the onion:

Add the diced onion to the beef and cook for three to four minutes, stirring occasionally, until it begins to turn translucent and soften.

Build the flavor:

Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper all at once. Cook for one minute, stirring constantly, until the spices become fragrant and coat the meat evenly. Then set the skillet aside.

Create the sauce roux:

In a medium saucepan over medium heat, whisk together the oil and flour for about one minute until combined and smooth. You're looking for a light paste that coats the bottom of the pan.

Toast the spices:

Add the chili powder, cumin, garlic powder, onion powder, oregano, and cayenne if using, stirring constantly for about thirty seconds. This quick toasting brings out their warmth and depth.

Add the broth:

Slowly whisk in the broth, a little at a time, to avoid lumps, until everything is combined and smooth. The sauce will start thin, which is fine.

Simmer and thicken:

Add the salt, pepper, and tomato paste, then bring the sauce to a gentle simmer over medium heat. Stir frequently as it thickens, about five minutes, until it coats the back of a spoon but still pours easily.

Prepare to assemble:

Spread about half a cup of the red sauce over the bottom of a nine by thirteen inch baking dish, coating it evenly to prevent sticking.

Fill and roll:

Place a warm tortilla on a clean surface, spoon about a quarter cup of the beef filling down the center, sprinkle a little cheese over it, then roll it up snugly and place it seam-side down in the baking dish. Repeat with the remaining tortillas until the dish is full.

Top with sauce and cheese:

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they're all covered. Sprinkle the remaining cheese over the top in an even layer.

Bake:

Place the baking dish in the preheated oven and bake uncovered for twenty to twenty-five minutes, until the cheese is melted, golden in spots, and beginning to bubble at the edges.

Rest and garnish:

Remove from the oven and let rest for five minutes, which allows the cheese to set slightly and makes serving easier. Sprinkle with fresh cilantro if you like, and serve with sour cream on the side.

Pin It

One evening, my daughter insisted on rolling her own enchiladas, her small hands carefully spooning filling and cheese into each tortilla. Watching her concentration, seeing her pride when they went into the oven, I understood why this dish has stayed in our rotation for years. It's not fancy, but it brings people together in the most genuine way.

Building Better Flavor

The secret to a sauce that doesn't taste thin or one-dimensional is toasting your spices for just those few seconds after making the roux. That brief moment when the kitchen fills with the aroma of cumin and chili powder is when everything shifts from ordinary to something people will remember. I learned this by accident one afternoon when I got distracted and let the spices bloom a little longer than planned, and the difference was undeniable.

Making Ahead and Storing

You can assemble these enchiladas completely, cover the baking dish tightly with foil, and refrigerate them for up to two days before baking. When you're ready to cook, simply add five to ten extra minutes to the baking time if they go straight from the fridge into the oven. I often make a full batch on a quiet Sunday afternoon and bake half for dinner, saving the rest for a lazy weeknight when cooking feels like too much.

Variations and Customizations

Once you understand the basic structure, this dish becomes endlessly adaptable. Stir black beans or corn kernels into the beef filling for texture and nutrition, or swap the cheddar for Monterey Jack or pepper jack if you want a different flavor profile. Some nights I add a handful of diced poblano peppers to the filling, which gives a subtle smokiness and a bit of heat without overwhelming the other flavors.

• Corn tortillas work beautifully if you need a gluten-free version, just make sure they're fresh enough to roll without cracking.
• Serve alongside Spanish rice, guacamole, or a crisp green salad to round out the meal.
• Leftover enchiladas reheat beautifully covered with foil in a 350°F oven for about fifteen minutes.

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This is the kind of dish that tastes like home, whether home is your kitchen or someone else's table where you've been invited to eat. Make it, share it, and watch how a simple meal becomes something people talk about.

Recipe Questions

→ What type of beef is best for the filling?

Ground beef with moderate fat content (around 80/20) works well to keep the filling juicy without excess grease.

→ Can I use corn tortillas instead of flour?

Yes, fresh pliable corn tortillas can be substituted for a gluten-free option, enhancing the traditional flavor.

→ How is the red sauce thickened?

The sauce is thickened by cooking vegetable oil and flour together before adding spices and broth, creating a smooth, rich texture.

→ What cheese varieties can be used for topping?

Cheddar or Mexican cheese blends work well; alternatives like Monterey Jack or pepper jack add delightful creaminess and mild spice.

→ Can I prepare the filling ahead of time?

Yes, the beef filling and sauce can be made in advance and assembled just before baking for convenience.

→ What side dishes pair well with this dish?

Spanish rice, guacamole, or a crisp green salad complement the rich flavors nicely for a full meal.