Beef Enchiladas Red Sauce (Printer-friendly)
Savory ground beef and melted cheese wrapped in tortillas, smothered in a vibrant red sauce for a comforting meal.
# What you'll 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 8-inch flour or corn tortillas
24 - 1 cup shredded cheddar or Monterey Jack cheese
25 - Chopped fresh cilantro for garnish
26 - Sliced green onions for garnish
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil. Whisk in flour and cook for 1 minute, stirring constantly. Add chili powder, cumin, garlic powder, oregano, and cayenne; stir for 30 seconds until fragrant. Gradually whisk in broth and tomato paste, smoothing out any lumps. Simmer, stirring often, until slightly thickened for 5-7 minutes. Season with salt and pepper to taste. Remove from heat.
03 - In a large skillet, heat 1 tablespoon oil over medium heat. Add chopped onion and cook until softened and translucent, 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add ground beef to the skillet, breaking it apart with a wooden spoon or spatula. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
05 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Remove from heat. Add 1 cup shredded cheddar cheese and 1 cup shredded Monterey Jack cheese, stirring until just melted and combined.
06 - Spread ½ cup enchilada sauce evenly in the bottom of the prepared baking dish. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Place about ⅓ cup beef filling in the center of each tortilla. Roll up tightly and arrange seam-side down in the dish.
07 - Pour remaining enchilada sauce evenly over the enchiladas, covering them completely. Sprinkle with 1 cup shredded cheese.
08 - Bake for 20-25 minutes until cheese is melted and bubbly, and sauce is heated through.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro and sliced green onions if desired. Serve hot with sour cream, guacamole, or lime wedges.
# Expert Tips:
01 -
- The homemade sauce puts anything from a can to absolute shame
- Everything comes together in under an hour, even the first time
02 -
- Cold tortilla shells will crack every single time when you try to roll them
- The sauce needs those 5 to 7 minutes to thicken or you will have soup
03 -
- Bloom your spices in hot oil before adding liquid for deeper flavor
- Grate your own cheese instead of buying pre shredded for better melting