Beef Enchiladas with Red Sauce (Printable)
Tender beef in warm tortillas, rich red sauce, melted cheese. A classic, comforting Mexican-inspired dish perfect for family dinners.
# What You Need:
→ Beef Filling
01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon tomato paste
→ Red Enchilada Sauce
10 - 2 tablespoons vegetable oil
11 - 2 tablespoons all-purpose flour
12 - 3 tablespoons chili powder
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/4 teaspoon dried oregano
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon salt
18 - 2 cups chicken or beef broth
19 - 1 teaspoon tomato paste
→ Assembly and Garnish
20 - 8 medium (8-inch) flour tortillas
21 - 2 cups shredded cheddar or Monterey Jack cheese
22 - 1/4 cup chopped fresh cilantro (optional)
23 - 1/2 cup sour cream, for serving (optional)
# How-To:
01 - Preheat your oven to 375°F (190°C).
02 - In a large skillet over medium heat, thoroughly cook the ground beef until it is no longer pink and is nicely browned. Drain any excess fat. Add the finely chopped onion and cook until softened, approximately 3 minutes. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, black pepper, and tomato paste. Continue to cook for 2 minutes, ensuring the spices are fragrant, then remove the skillet from the heat.
03 - In a medium saucepan over medium heat, warm the vegetable oil. Whisk in the all-purpose flour and cook for 1 minute, creating a roux. Stir in the chili powder, garlic powder, onion powder, dried oregano, ground cumin, and salt. Gradually whisk in the chicken or beef broth and the tomato paste until smooth. Bring the sauce to a simmer and cook for 5 to 7 minutes, stirring frequently, until it has slightly thickened.
04 - Evenly spread 1/2 cup of the prepared red enchilada sauce across the bottom of a 9x13-inch baking dish.
05 - Gently warm the flour tortillas to make them pliable and easier to roll. Place 2 to 3 tablespoons of the beef filling down the center of each tortilla. Tightly roll each tortilla and place them seam-side down in the prepared baking dish.
06 - Pour the remaining red enchilada sauce evenly over the assembled enchiladas, ensuring they are well-coated. Generously sprinkle the shredded cheddar or Monterey Jack cheese over the top.
07 - Bake in the preheated oven for 20 to 25 minutes, or until the cheese is bubbling and has achieved a light golden-brown color.
08 - Allow the baked enchiladas to rest for 5 minutes before serving to allow the flavors to meld and the cheese to set slightly. Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.
# Expert Tips:
01 -
- It's pure comfort food, perfect for cheering up any day.
- The homemade red sauce makes all the difference, feeling like a secret family recipe.
02 -
- Never skip warming your tortillas; cold tortillas will crack and tear, making rolling a frustrating endeavor.
- Take your time building the roux for the sauce; properly cooking the flour prevents a raw, starchy taste and ensures a smooth, velvety consistency.
03 -
- Invest in good quality chili powder for your sauce; it's the star flavor and cheap ones can taste flat.
- Don't overfill your tortillas, or they'll burst when rolled and baked, making a mess and uneven portions.