Beef Enchiladas with Red Sauce (Printer-friendly)
Soft tortillas filled with seasoned beef, melted cheese, and rich red sauce baked to perfection.
# 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 - 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 (from above)
→ 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)
# Method:
01 - Heat vegetable oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and black pepper; cook for 30 seconds until fragrant. Gradually whisk in broth and tomato paste. Bring to a simmer and cook 5 to 7 minutes until thickened, stirring occasionally. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chopped onion and cook 2 to 3 minutes until softened. Add garlic and cook 30 seconds longer. Add ground beef, breaking it up with a spoon, and cook 5 to 6 minutes until browned. Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Add drained diced tomatoes and 1/2 cup prepared 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 on bottom of dish. Warm tortillas slightly to make pliable. Spoon about 1/4 cup beef filling and 2 tablespoons cheese onto each tortilla, roll tightly, and place seam side down in prepared dish.
04 - Pour remaining enchilada sauce evenly over rolled tortillas. Sprinkle with remaining cheese. Bake 20 to 25 minutes until bubbly and cheese is melted.
05 - Allow to rest for 5 minutes. Garnish with chopped fresh cilantro, if desired. Serve hot.
# Expert Tips:
01 -
- The homemade sauce tastes nothing like those jarred versions you've settled for—it's rich, balanced, and genuinely better once you've made it once.
- You get that satisfying moment when the cheese is melting and bubbling, knowing exactly what went into every layer.
- Forty-five minutes from start to table, which means this works for weeknight dinners without feeling like you're cheating.
- It feeds four people generously and tastes even better the next day when all the flavors have gotten friendly with each other.
02 -
- Don't skip warming your tortillas—cold tortillas crack and ruin the whole roll, plus you lose the chance to develop their flavor.
- If your sauce seems too thin after cooking, whisk it more vigorously for another minute or two; it thickens as it simmers and again as it cools.
- Drain your canned tomatoes thoroughly, or your filling becomes soupy and the enchiladas end up soggy instead of tender.
- Taste everything as you build it—the sauce before the broth goes in, the filling before it goes into tortillas—because fixing it early is easier than starting over.
03 -
- Make your sauce first and let it cool slightly before mixing with the beef—this prevents overcooking your filling and keeps everything tender.
- Buy your cheese in a block and grate it fresh; pre-shredded cheese has anti-caking agents that affect how it melts, and the difference is real.
- If you're using corn tortillas, they're sturdier than flour and won't fall apart as easily, but flour tortillas give you a softer, more tender result.