Beef Enchiladas Red Sauce (Printable)
Tender beef and cheese wrapped in tortillas and baked with a rich red sauce.
# 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 prepared red enchilada sauce
→ 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)
# How To Make:
01 - Heat vegetable oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper, cooking for 30 seconds until fragrant. Slowly whisk in broth and tomato paste, bring to a simmer, and cook for 5 to 7 minutes until thickened. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds. Add ground beef, breaking it apart, and cook until browned, approximately 5 to 6 minutes. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes and half a cup of enchilada sauce; simmer for 2 to 3 minutes until mixture thickens slightly. Remove from heat.
03 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish. Spread half a cup of enchilada sauce evenly on the bottom. Warm tortillas until pliable. Layer each tortilla with about 1/4 cup of beef filling and 2 tablespoons of shredded cheese, then roll and place seam side down in the baking dish.
04 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining shredded cheese. Bake for 20 to 25 minutes until bubbling and cheese has melted.
05 - Allow the dish to rest for 5 minutes. Garnish with chopped cilantro if desired. Serve hot.
# Expert Tips:
01 -
- The sauce is rich and silky without being complicated, tasting like someone spent hours on it when you've only spent minutes.
- You can assemble everything ahead of time and bake when guests arrive, which means you're actually present instead of stuck in the kitchen.
- Leftovers taste even better the next day because the flavors keep deepening in the fridge.
02 -
- If your tortillas tear or crack while rolling, dip them back in warm sauce for a few seconds—it softens them enough to repair the damage.
- Don't skip the resting step, tempting as it is; those 5 minutes let everything set so your enchiladas hold together when plated.
- Make the sauce slightly thinner than you think it needs to be because it will thicken more as it bakes, especially if you're covering the dish.
03 -
- Make the enchiladas up to 8 hours ahead and refrigerate them covered; just add a few extra minutes to the baking time if they're cold when they go in the oven.
- Freshly shredded cheese melts smoother and faster than pre-shredded, which often comes coated with anti-caking agents that interfere with that creamy texture.