Beef Enchiladas with Red Sauce (Print Version)
Ground beef and warm tortillas combined with spiced red sauce and melted cheese for a flavorful Mexican classic.
# 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 onion powder
07 - ½ teaspoon dried oregano
08 - ¼ teaspoon cayenne pepper
09 - 2 cups low-sodium chicken or beef broth
10 - 1 tablespoon tomato paste
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ Beef Filling
13 - 1 pound ground beef
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - ½ teaspoon ground cumin
17 - ½ teaspoon chili powder
18 - ½ teaspoon smoked paprika
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
→ Assembly and Garnish
21 - 8 corn tortillas
22 - 1½ cups shredded cheddar or Monterey Jack cheese
23 - 2 tablespoons chopped fresh cilantro
24 - Sour cream for serving
25 - Lime wedges for serving
# Steps:
01 - In a saucepan over medium heat, whisk together the oil and flour to form a roux; cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne. Cook 30 seconds until fragrant. Gradually whisk in the broth and tomato paste, stirring to remove lumps. Add salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat.
02 - In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Add onion and cook 3 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook 1 minute. Drain excess fat if needed.
03 - Preheat oven to 375°F. Warm tortillas in a dry skillet or microwave until pliable. Spread ½ cup enchilada sauce over the bottom of a 9x13-inch baking dish. Place about ¼ cup beef filling in each tortilla, roll up tightly, and arrange seam-side down in the dish. Pour remaining sauce evenly over enchiladas and sprinkle with cheese.
04 - Bake 20–25 minutes until cheese is melted and bubbly. Garnish with cilantro, and serve with sour cream and lime wedges if desired.
# Expert Tips:
01 -
- Once you make this red sauce from scratch, canned versions will taste like tin and disappointment forever
- The filling comes together faster than you can preheat your oven, perfect for weeknights when you need something that feels special but does not require three hours of active cooking
02 -
- Whisking the sauce constantly while adding the broth prevents lumps that will never smooth out later
- Corn tortillas must be warmed or they will crack and spill filling everywhere
- Letting the enchiladas rest for five minutes after baking keeps everything from sliding apart when you serve them
03 -
- Add a teaspoon of cocoa powder or cinnamon to the sauce for a depth of flavor people cannot quite identify
- Fry each tortilla in hot oil for fifteen seconds before filling them for a more authentic texture and extra flavor