Beef Enchiladas Red Sauce (Print Version)
Tender beef and cheese wrapped in tortillas and baked in rich red sauce for a comforting meal.
# 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 - 1 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 cups low-sodium chicken or beef broth
11 - 1 tablespoon tomato paste
→ Beef Filling
12 - 1 tablespoon vegetable oil
13 - 1 pound ground beef
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 teaspoon ground cumin
17 - 1 teaspoon chili powder
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1/2 cup canned diced tomatoes, drained
22 - 1/2 cup red enchilada sauce (prepared)
→ Assembly
23 - 8 medium (6-inch) flour or corn tortillas
24 - 2 cups shredded cheddar cheese, divided
25 - 1/4 cup fresh cilantro, chopped (optional)
# How to Make It:
01 - Heat vegetable oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper; cook for 30 seconds until fragrant. Gradually whisk in broth and tomato paste. Bring to a simmer and cook for 5 to 7 minutes until thickened. Set aside.
02 - Heat oil in a large skillet over medium-high heat. Sauté onion for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds. Add ground beef, breaking it apart, and cook until browned, approximately 5 to 6 minutes. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Mix in diced tomatoes and half a cup of enchilada sauce. Simmer for 2 to 3 minutes until slightly thickened. Remove from heat.
03 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Spread 1/2 cup enchilada sauce evenly across the bottom. Warm tortillas until pliable. Place approximately 1/4 cup beef filling and 2 tablespoons cheese on each tortilla. Roll tightly and position seam-side down in the baking dish.
04 - Pour remaining enchilada sauce evenly over rolled tortillas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes until sauce is bubbly and cheese is melted and slightly golden.
05 - Allow enchiladas to rest for 5 minutes after baking. Garnish with chopped cilantro if desired. Serve warm.
# Expert Hints:
01 -
- The sauce comes together in one pan and tastes like you've been simmering it all day, but honestly takes maybe ten minutes.
- Ground beef fills and seasons easily, so there's no fussy prep or complicated technique getting in the way of dinner.
- Everything comes together in a baking dish and feeds four people without asking you to babysit it while it cooks.
02 -
- Drain your canned tomatoes thoroughly, or they'll release liquid that makes your filling soupy and causes your enchiladas to fall apart rather than hold together.
- Warm the tortillas before rolling—this single step prevents cracking and makes the whole assembly feel less stressful and more actually possible.
- Seasoning the beef filling adequately is the difference between enchiladas that taste like something and enchiladas that taste like you forgot to try.
03 -
- Make the sauce and filling earlier in the day so assembly becomes the easy part, which means dinner can come together quickly when you actually need it.
- Room-temperature filling rolls more easily into tortillas and distributes more evenly, so let it cool slightly before you start assembling.