Beef Enchiladas Red Sauce (Print Version)
Soft corn tortillas filled with seasoned beef and topped with a rich red sauce and melted cheese.
# What You Need:
→ Beef Filling
01 - 1 lb lean ground beef
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - ½ tsp smoked paprika
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - ½ cup canned diced tomatoes, drained
10 - 1 tbsp tomato paste
→ Red Enchilada Sauce
11 - 2 tbsp vegetable oil
12 - 2 tbsp all-purpose flour
13 - 2 tbsp chili powder
14 - 1 tsp ground cumin
15 - ½ tsp garlic powder
16 - ½ tsp onion powder
17 - ¼ tsp dried oregano
18 - 2 cups low-sodium chicken or beef broth
19 - 1 tbsp tomato paste
20 - ½ tsp salt
→ Assembly
21 - 8 corn tortillas (6-inch)
22 - 1 ½ cups shredded cheddar cheese
23 - 1 ½ cups shredded Monterey Jack cheese
24 - 2 tbsp chopped fresh cilantro
# How-To Steps:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon for about 5–6 minutes. Drain excess fat if necessary. Add onion and cook 3 minutes until softened. Add garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook 1 minute. Stir in diced tomatoes and tomato paste; simmer 3 minutes. Remove from heat.
03 - In a saucepan, heat oil over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, and oregano; cook 30 seconds. Gradually whisk in broth and tomato paste, then add salt. Bring to a simmer and cook 5–7 minutes, stirring, until slightly thickened. Remove from heat.
04 - Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm them in a dry skillet until pliable.
05 - Spread ½ cup enchilada sauce over the bottom of a 9x13-inch baking dish. Place about ¼ cup beef filling and a sprinkle of cheese onto each tortilla, roll up, and place seam-side down in the dish.
06 - Pour remaining sauce evenly over the enchiladas. Top with remaining cheddar and Monterey Jack cheese.
07 - Bake for 20–25 minutes, or until cheese is bubbling and golden.
08 - Garnish with chopped cilantro before serving.
# Expert Tips:
01 -
- The homemade sauce takes maybe ten minutes but tastes like it simmered all afternoon
- Corn tortillas soften perfectly in the sauce instead of getting soggy or cracking apart
02 -
- Dry tortillas crack, soft tortillas roll, so do not skip the microwaving step
- The sauce thickens as it cools, so it is fine if it looks a little thin in the pan
03 -
- Warm your serving plates so the enchiladas stay hot longer
- Let the dish rest for 5 minutes after baking so the sauce sets slightly