Beef Enchiladas with Red Sauce (Printable Version)

Soft tortillas filled with spiced beef, cheese, and vibrant red sauce for a classic Mexican main dish.

# What You Need:

→ Red Enchilada Sauce

01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - ½ teaspoon dried oregano
07 - ¼ teaspoon cayenne pepper
08 - 2 cups low-sodium chicken or beef broth
09 - 1 tablespoon tomato paste
10 - Salt to taste
11 - Freshly ground black pepper to taste

→ Beef Filling

12 - 1 pound ground beef
13 - 1 tablespoon vegetable oil
14 - 1 small yellow onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 teaspoon ground cumin
17 - 1 teaspoon chili powder
18 - ½ teaspoon smoked paprika
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
21 - 1 cup shredded cheddar cheese
22 - 1 cup shredded Monterey Jack cheese

→ Assembly

23 - 8 medium flour or corn tortillas (8-inch)
24 - 1 cup shredded cheddar or Monterey Jack cheese
25 - Chopped fresh cilantro for garnish
26 - Sliced green onions for garnish

# How-To:

01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Warm vegetable oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux.
03 - Add chili powder, cumin, garlic powder, oregano, and cayenne. Stir constantly for 30 seconds to release flavors.
04 - Gradually whisk in broth and tomato paste. Simmer for 5 to 7 minutes, stirring often until slightly thickened. Season with salt and pepper, then remove from heat.
05 - Heat oil in a large skillet over medium heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook for 30 seconds.
06 - Add ground beef, breaking apart with a spoon. Cook until browned and cooked through, 6 to 8 minutes. Drain excess fat if needed.
07 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Remove from heat and mix in 1 cup cheddar and 1 cup Monterey Jack cheese until melted.
08 - Spread ½ cup enchilada sauce in the bottom of the prepared baking dish.
09 - Warm tortillas briefly for pliability. Place about ⅓ cup beef filling in each tortilla. Roll tightly and arrange seam-side down in the dish.
10 - Pour remaining enchilada sauce evenly over the enchiladas. Sprinkle with 1 cup shredded cheese.
11 - Bake for 20 to 25 minutes until cheese is melted and sauce is bubbly.
12 - Garnish with chopped cilantro and green onions if desired. Serve hot.

# Expert Tips:

01 -
  • The homemade red sauce has a depth and brightness that canned versions can never quite capture
  • Everything comes together in under an hour, but tastes like it simmered all afternoon
  • The beef filling stays incredibly moist thanks to the cheese stirred right into the meat
02 -
  • Do not skip warming the tortillas first or they will crack and frustrate you completely
  • The sauce needs to thicken slightly in the pan or it will be too runny and make soggy enchiladas
  • Let the beef mixture cool for a few minutes before filling so the cheese does not melt out immediately
03 -
  • Mixing cheddar and Monterey Jack gives you the perfect balance of sharp flavor and melt
  • Fry the tortillas in hot oil for 10 seconds per side if you want restaurant-style texture

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