Save to Pinterest This dish features tender ground beef seasoned with chili powder, cumin, and smoked paprika, combined with melted cheddar and Monterey Jack cheeses. Wrapped in soft tortillas, the enchiladas are generously covered with a homemade red sauce made from chili powder, tomato paste, and spices. Baked until bubbly and garnished with fresh cilantro and green onions, this hearty meal offers a perfect balance of savory, spicy, and rich flavors.
My apartment building had this tiny Mexican place downstairs where I fell in love with enchiladas. After they closed, I spent months trying to recreate that sauce, finally realizing the secret was patience, letting those spices bloom in hot oil.
I made these for my dads birthday last year. Hes normally quiet about food, but he went back for seconds and then asked if there were any leftovers for lunch the next day.
Ingredients
- Ground beef: The foundation of our filling, brown it well for deeper flavor
- Chili powder and spices: Blooming these in oil makes all the difference in the sauce
- Flour: Thickens our sauce into something velvety and coating
- Broth: Low sodium lets you control the salt level perfectly
- Tortillas: Warm them first or they will crack and frustrate you
- Cheddar and Monterey Jack: Blend for melting power and flavor
Instructions
- Preheat your oven to 375°F and grab a 9x13 baking dish:
- Give it a quick spray of oil so nothing sticks later.
- Make the red enchilada sauce first:
- Warm 2 tablespoons oil in a saucepan over medium heat, whisk in flour and cook for 1 minute until it smells nutty. Add chili powder, cumin, garlic powder, oregano, and cayenne, stirring constantly for 30 seconds until fragrant. Gradually whisk in broth and tomato paste, then simmer for 5 to 7 minutes until slightly thickened. Season with salt and pepper, then remove from heat.
- Brown the beef filling:
- Heat 1 tablespoon oil in a large skillet, cook the onion for 3 to 4 minutes until softened. Add garlic for 30 seconds, then add ground beef, breaking it apart and cooking until browned. Drain excess fat, stir in cumin, chili powder, smoked paprika, salt, and pepper. Remove from heat and stir in 1 cup each of cheddar and Monterey Jack until just melted.
- Roll the enchiladas:
- Spread ½ cup sauce in the baking dish bottom. Warm tortillas quickly in a pan or microwave, then place ⅓ cup filling in each. Roll tightly and place seam side down. Pour remaining sauce over the top and sprinkle with the remaining 1 cup cheese.
- Bake until bubbly:
- Bake for 20 to 25 minutes until the cheese melts and sauce bubbles around the edges. Let them rest for 5 minutes before serving.
Save to Pinterest Snow was falling the first time I served these to friends. We stood around the counter eating them straight from the pan, forks clinking, steam rising into the kitchen air.
Make It Your Own
Diced jalapeños in the filling bring serious heat, or sautéed bell peppers add sweetness without changing the technique.
Serving Ideas
Sour cream, guacamole, and a squeeze of fresh lime cut through the richness beautifully. A simple green salad with cilantro lime dressing works wonders alongside.
Time Saving Tips
The sauce can be made 3 days ahead and stored in the fridge. The beef filling also freezes beautifully for up to a month.
- Warm corn tortillas directly over a gas flame for 15 seconds per side
- Use pre shredded cheese to save time but add extra for better melting
- Let enchiladas rest 5 minutes before serving so they hold their shape
Save to Pinterest These enchiladas have become my go to for busy weeknights when I want something that tastes like it took all day.
Recipe FAQs
- → What type of beef is best for this dish?
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Ground beef with about 80% lean content is ideal to ensure juicy, flavorful filling without excess grease.
- → How can I make the red sauce spicier?
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Increase the cayenne pepper or add diced jalapeños to the sauce or filling for extra heat.
- → Can I use corn tortillas instead of flour?
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Yes, corn tortillas can be used for a gluten-free option. Warm them gently to make them pliable before rolling.
- → How do I prevent the dish from becoming soggy?
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Warm the tortillas before assembly and avoid adding too much sauce inside to keep a good texture after baking.
- → What garnishes complement this dish?
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Chopped fresh cilantro, sliced green onions, sour cream, guacamole, or a squeeze of lime enhance the flavors and freshness.
- → Can I prepare this ahead of time?
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Yes, assemble the enchiladas and refrigerate them before baking. Allow extra baking time if baking from cold.
