Beef Enchiladas Red Sauce

Last Tuesday my kitchen smelled like cumin and simmering tomatoes before I even realized what I was craving. These enchiladas started as an attempt to recreate that tiny Mexican place downtown, but honestly they have become something entirely their own at our house.

My brother-in-law stayed over one weekend and ate three of these straight from the baking dish. That is when I knew this recipe was worth keeping around.

Ingredients

• 1 lb lean ground beef: Drain off the excess fat after browning so the filling is not greasy
• 1 small yellow onion: Finely chopped so it disappears into the meat as it cooks
• 2 cloves garlic: Minced fresh, the jarred stuff never has the same punch
• 1 tsp ground cumin: This is the backbone flavor of the entire dish
• 1 tsp chili powder: Not too spicy here, just adds that warm depth
• ½ tsp smoked paprika: Gives a subtle smoky note without using actual smoke
• ½ tsp salt: Adjust to taste after cooking if needed
• ¼ tsp black pepper: Freshly ground makes a noticeable difference
• ½ cup canned diced tomatoes: Drain them first so the filling is not too wet
• 1 tbsp tomato paste: Concentrates the tomato flavor in both filling and sauce

• 2 tbsp vegetable oil: Helps the sauce ingredients bloom properly
• 2 tbsp all-purpose flour: Thickens the sauce, use GF flour if needed
• 2 tbsp chili powder: More than the filling, this is where the sauce gets its color
• 1 tsp ground cumin: Reinforces the filling flavor
• ½ tsp garlic powder: Works well in the sauce where fresh garlic might be too strong
• ½ tsp onion powder: Adds background sweetness
• ¼ tsp dried oregano: Use Mexican oregano if you can find it
• 2 cups low-sodium broth: Chicken or beef both work beautifully
• 1 tbsp tomato paste: Gives the sauce body and richness
• ½ tsp salt: Start here and adjust after tasting

• 8 corn tortillas: Six inch size is perfect, the larger ones get unwieldy
• 1 ½ cups shredded cheddar cheese: Sharp cheddar has more flavor
• 1 ½ cups shredded Monterey Jack cheese: Melts beautifully and balances the cheddar
• 2 tbsp chopped fresh cilantro: Add this right at the end for a pop of color

Instructions

Preheat and prep:

Get your oven to 375°F now so it is ready when you are.

Brown the beef:

Cook the meat in a large skillet over medium heat, breaking it apart as it browns, about 5 or 6 minutes. Drain the excess fat so your filling is not heavy.

Add aromatics:

Stir in the onion and cook for 3 minutes until soft and translucent. Add the garlic and spices and let them cook for just 1 minute so they release their oils.

Finish the filling:

Mix in the drained tomatoes and tomato paste, then simmer everything together for 3 minutes. Set it aside while you make the sauce.

Start the sauce base:

Heat the oil in a saucepan over medium heat, then whisk in the flour and cook for 1 full minute. It should bubble gently but not brown.

Add sauce spices:

Stir in the chili powder, cumin, garlic powder, onion powder, and oregano. Let this cook for 30 seconds so the spices bloom and become fragrant.

Add liquid:

Whisk in the broth gradually so no lumps form, then add the tomato paste and salt. Simmer for 5 to 7 minutes until the sauce coats the back of a spoon.

Soft the tortillas:

Wrap them in a damp paper towel and microwave for 30 seconds. This step is crucial so they roll without cracking.

Assemble:

Spread ½ cup sauce in the bottom of a 9x13 baking dish. Fill each tortilla with about ¼ cup beef and some cheese, roll it up, and place it seam-side down.

Sauce and top:

Pour the remaining sauce evenly over all the enchiladas, then sprinkle with both cheeses across the top.

Bake:

Bake for 20 to 25 minutes until the cheese is bubbling and starting to turn golden in spots.

Garnish:

Sprinkle with fresh cilantro right before serving.

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Sunday evenings feel right for this kind of cooking, when you are not rushing and the sauce has time to bubble gently on the back burner.

Making Ahead

You can assemble the entire dish up to a day ahead, cover it tightly, and refrigerate until you are ready to bake. Add about 5 minutes to the baking time if it is cold from the fridge.

Freezing Instructions

Wrap the assembled but unbaked dish tightly with plastic then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Serving Ideas

A simple green salad with lime dressing cuts through the richness nicely. Rice and beans on the side make it a full meal.

• Set out sour cream and sliced avocado so people can add their own
• A squeeze of fresh lime right before eating brightens everything
• Leftovers reheat beautifully in the microwave the next day

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These enchiladas have become the kind of meal we make when we want something that feels like a hug.

Recipe FAQs

→ How can I make the sauce thicker?

Simmer the sauce a few extra minutes to reduce it further, or add a bit more flour during the initial cooking step to help thicken it.

→ Can I substitute beef with other proteins?

Yes, ground turkey or chicken work well as lighter alternatives and absorb the spices effectively.

→ What type of tortillas are best for wrapping?

Soft corn tortillas are ideal since they hold the filling well and complement the sauce flavors perfectly.

→ How do I prevent tortillas from cracking while rolling?

Warm tortillas by wrapping them in a damp towel and microwaving briefly or warming them in a skillet until pliable.

→ Is there a way to make this dish spicier?

Adding diced jalapeños to the filling or sauce will increase the heat without overpowering the other flavors.