Beef Enchiladas Red Sauce (Print version)
Tender tortillas filled with seasoned beef and rich red sauce baked to bubbling perfection.
# Ingredient List:
→ 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 - 2 cups low-sodium chicken broth
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon tomato paste
→ Beef Filling
12 - 1 pound ground beef
13 - 1 small yellow onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1/2 teaspoon ground cumin
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 2 tablespoons tomato paste
21 - 1/4 cup water
→ Assembly
22 - 8 medium (6-inch) flour or corn tortillas
23 - 1 1/2 cups shredded cheddar cheese or Mexican cheese blend
24 - 1/4 cup chopped fresh cilantro (optional)
25 - 1/4 cup diced red onion (optional)
# How To Make It:
01 - Set oven temperature to 375°F.
02 - In a medium saucepan over medium heat, warm vegetable oil. Whisk in all-purpose flour and cook for one minute. Add chili powder, cumin, garlic powder, onion powder, and oregano; stir for 30 seconds. Gradually whisk in chicken broth. Season with salt, pepper, and tomato paste. Simmer 5 to 6 minutes, stirring until slightly thickened. Remove from heat.
03 - In a large skillet over medium-high heat, brown the ground beef, breaking apart for approximately 5 to 6 minutes. Drain excess fat if needed. Add chopped onion and minced garlic, cooking 2 to 3 minutes until softened. Stir in cumin, chili powder, smoked paprika, salt, pepper, tomato paste, and water. Cook another 2 minutes until mixture thickens. Remove from heat.
04 - Spread 1/2 cup of the red enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
05 - Briefly warm tortillas in a microwave or dry skillet to increase pliability.
06 - Place 2 to 3 tablespoons of beef filling in the center of each tortilla. Sprinkle a small amount of cheese inside and roll tightly.
07 - Place rolled enchiladas seam-side down in the baking dish.
08 - Pour remaining enchilada sauce evenly over the assembled enchiladas. Sprinkle with remaining shredded cheese.
09 - Bake for 20 to 25 minutes until cheese is melted and bubbly.
10 - Optional: garnish with chopped cilantro and diced red onion. Serve warm.
# Expert Advice:
01 -
- The sauce tastes like it simmered for hours, but comes together in minutes with the right technique.
- Everyone at the table gets quiet when they take that first bite—it's the kind of dish that does the talking for you.
02 -
- Warm your tortillas or they will tear when you roll them—this is non-negotiable and learned through kitchen disasters.
- Toast your spices in oil for 30 seconds before adding liquid, which unlocks flavors that stay locked away if you skip this step.
03 -
- Drain your browned beef thoroughly or your filling becomes watery and the enchiladas get soggy—take an extra 30 seconds here.
- Keep some sauce aside before adding tomato paste in case you want to adjust thickness or spice level without starting over.