Beef Enchiladas Red Sauce (Printable)
Tender tortillas layered with seasoned beef and rich red sauce, topped with melted cheese and cilantro.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Red Enchilada Sauce
10 - 2 tbsp vegetable oil
11 - 2 tbsp all-purpose flour
12 - 2 tbsp chili powder
13 - 1/2 tsp ground cumin
14 - 1/2 tsp garlic powder
15 - 1/2 tsp dried oregano
16 - 1/4 tsp salt
17 - 2 cups low-sodium chicken or beef broth
18 - 1 can (8 oz) tomato sauce
→ Assembly
19 - 8 (6-inch) corn or flour tortillas
20 - 2 cups shredded cheddar or Monterey Jack cheese
21 - 1/4 cup chopped fresh cilantro (optional)
22 - 1/2 cup sour cream, for serving (optional)
# How To Make:
01 - Set the oven temperature to 375°F.
02 - In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks, about 5 minutes, then drain excess fat.
03 - Add finely chopped onion and minced garlic to the skillet and cook until softened, approximately 3 minutes.
04 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper; cook for 1 minute, then remove from heat.
05 - Heat vegetable oil in a saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute to form a roux.
06 - Incorporate chili powder, ground cumin, garlic powder, dried oregano, and salt; stir for 30 seconds to release aromas.
07 - Gradually whisk in chicken or beef broth and tomato sauce, stirring constantly; bring to a gentle simmer and cook for 5 to 7 minutes until sauce thickens slightly.
08 - Spread 1/2 cup of the prepared red sauce evenly over the bottom of a 9x13-inch baking dish.
09 - Heat tortillas covered with a damp towel in the microwave for 30 seconds to soften.
10 - Fill each tortilla with 2 to 3 tablespoons of the beef filling and a sprinkle of shredded cheese; roll tightly and place seam-side down in the prepared dish.
11 - Pour the remaining red sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
12 - Bake uncovered in the preheated oven for 20 to 25 minutes until cheese is melted and bubbly.
13 - Top with chopped cilantro and serve optionally with sour cream.
# Expert Tips:
01 -
- Every bite feels like a little secret shared between friends, with a perfect balance of spices and melting cheese
- I love how this recipe manages to be rich and hearty without a complicated list of ingredients
02 -
- Don't rush browning the beef; getting those flavorful crusts on the meat makes a big difference
- Making the sauce slowly and whisking constantly ensures it's silky and not lumpy, which really elevates the final dish
03 -
- Always taste your spice mix before assembling to adjust the heat to your preference
- The secret to really creamy enchiladas is mixing a bit of the sauce into the beef filling before rolling