Beef Enchiladas with Red Sauce

Rain was drumming against the kitchen window last Tuesday when I decided it was finally time to tackle homemade enchilada sauce. The store-bought stuff had always felt like cheating, and I wanted to see if the extra effort would actually make my family sit up and notice.

My husband walked through the door when the enchiladas were bubbling away in the oven, that incredible aroma of toasted spices and beef filling the whole house. He actually asked if we were having dinner at his grandmother house.

Ingredients

• Vegetable oil: Helps bloom the spices and creates the roux base for a silky sauce
• All-purpose flour: Thickens the sauce just enough so it clings to every tortilla
• Chili powder: The backbone of the sauce, use a good quality brand for the best color
• Ground cumin: Adds that essential earthy note that makes it taste authentic
• Garlic powder: Distributes evenly throughout the sauce better than fresh garlic would here
• Dried oregano: Mexican oregano is traditional, but regular works perfectly fine
• Chicken or beef broth: Low-sodium is crucial since we are seasoning aggressively
• Tomato paste: Adds body and a subtle sweetness that balances the heat
• Ground beef: 80/20 ratio gives the best flavor without being too greasy
• Yellow onion: Finely chopped so it virtually disappears into the filling
• Fresh garlic: Minced finely to distribute evenly through the beef
• Smoked paprika: The secret ingredient that adds a subtle smoky depth
• Shredded cheddar and Monterey Jack: Using both gives you sharpness and perfect melt
• Flour or corn tortillas: Flour folds more easily, corn adds traditional flavor

Instructions

Prep your baking dish:

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little oil or cooking spray.

Make the red sauce base:

Warm 2 tablespoons vegetable oil in a medium saucepan over medium heat, then whisk in flour and cook for exactly 1 minute.

Add the spices:

Dump in the chili powder, cumin, garlic powder, oregano, and cayenne, stirring constantly for 30 seconds until fragrant.

Create the sauce:

Gradually whisk in the broth and tomato paste, then simmer for 5 to 7 minutes until thickened slightly.

Season the sauce:

Taste and add salt and pepper as needed, then remove from heat and set aside.

Cook the aromatics:

Heat 1 tablespoon oil in a large skillet over medium heat and cook the chopped onion for 3 to 4 minutes until softened.

Add garlic:

Stir in the minced garlic and cook for just 30 seconds until fragrant.

Brown the beef:

Add the ground beef, breaking it apart with a spoon, and cook for 6 to 8 minutes until fully browned.

Season the filling:

Drain any excess fat, then stir in cumin, chili powder, smoked paprika, salt, and pepper.

Add the cheese:

Remove from heat and stir in 1 cup each of cheddar and Monterey Jack until just melted.

Start assembly:

Spread ½ cup of the enchilada sauce in the bottom of your prepared baking dish.

Warm the tortillas:

Heat tortillas in a dry pan or microwave for 15 to 20 seconds so they do not crack when rolling.

Fill and roll:

Place about ⅓ cup of beef filling in each tortilla and roll tightly, placing seam-side down in the dish.

Sauce and cheese:

Pour the remaining sauce evenly over all enchiladas and sprinkle with the final cup of shredded cheese.

Bake until bubbly:

Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling around the edges.

Finish and serve:

Garnish with chopped cilantro and green onions if you like, and serve immediately while hot.

Pin It

My seven-year-old who normally picks at her dinner actually asked for seconds, wiping red sauce from her chin with the back of her hand. That mess on her face was the best compliment I have received in months.

Make Ahead Magic

You can assemble the entire dish up to 24 hours ahead, cover tightly, and refrigerate until you are ready to bake. Just add 5 to 10 minutes to the baking time if it is cold from the fridge.

Freezing Instructions

Wrap the assembled unbaked enchiladas tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with lime vinaigrette cuts through the richness perfectly. Mexican rice or refried beans turn it into a complete feast that feels like a restaurant meal at home.

• Serve with extra warm sauce on the side for those who love it really saucy
• Crushed tortilla strips on top add the most satisfying crunch
• A squeeze of fresh lime right before serving brightens everything

Pin It

These enchiladas have earned a permanent spot in our weekly rotation, and I bet they will find their way into yours too.

Recipe Questions

→ How do I make the red sauce from scratch?

Start by warming oil and whisking in flour to form a roux, then add chili powder, cumin, garlic powder, oregano, and optional cayenne. Gradually whisk in broth and tomato paste, simmering until slightly thickened.

→ Which tortillas work best for this dish?

Both flour and corn tortillas are suitable. Flour tortillas offer a softer texture, while corn tortillas deliver a traditional flavor. Choose based on preference or dietary needs.

→ Can I adjust the spice level?

Yes, add diced jalapeños to the filling or increase cayenne pepper in the sauce to bring more heat to the dish.

→ How do I prevent the tortillas from tearing during assembly?

Warm tortillas briefly to make them pliable before rolling. This helps reduce cracking and tearing while assembling.

→ What are good garnishes to enhance flavor?

Chopped fresh cilantro and sliced green onions add a fresh, bright finish. Sour cream, guacamole, or a squeeze of lime can also complement the flavors.