Beef Enchiladas Red Sauce (Printable)
Tender ground beef and spices wrapped in tortillas, baked with a flavorful red sauce and cheese.
# 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 red enchilada sauce (from above)
→ 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 It:
01 - Heat vegetable oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and black pepper; cook 30 seconds until fragrant. Gradually whisk in broth and tomato paste, bring to a simmer and cook 5 to 7 minutes until thickened. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chopped onion and cook 2 to 3 minutes until softened. Add minced garlic and cook 30 seconds more. Add ground beef; break up with a spoon and cook until browned, about 5 to 6 minutes. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes and 1/2 cup prepared enchilada sauce; simmer 2 to 3 minutes until slightly thickened. Remove from heat.
03 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Spread 1/2 cup enchilada sauce evenly on the bottom. Warm tortillas to soften. Spoon about 1/4 cup beef mixture and 2 tablespoons cheese onto each tortilla. Roll tightly and place seam side down in the dish.
04 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with remaining cheese. Bake 20 to 25 minutes until bubbly and cheese is melted.
05 - Let baked enchiladas rest 5 minutes. Garnish with chopped cilantro if desired. Serve warm.
# Expert Advice:
01 -
- The homemade enchilada sauce is so much better than anything from a jar, and it comes together in less than 10 minutes.
- Everything can be prepped ahead, so you're really just assembling and baking when people arrive.
- There's something deeply satisfying about rolling enchiladas, even though it feels fancy.
02 -
- Don't skip the step of letting the sauce simmer—it thickens as it cooks, and a properly thickened sauce clings to the tortillas instead of pooling at the bottom of the dish.
- If your filling is too wet, the enchiladas will be soggy; drain your canned tomatoes well and don't add extra liquid.
- Warming the tortillas makes them flexible and forgiving; cold tortillas tear and fight you every step of the way.
03 -
- Let the finished enchiladas rest for 5 minutes after they come out of the oven; this helps them hold together when you plate them instead of falling apart.
- If you're worried about your filling leaking out, you can pre-bake the rolled tortillas for 5 minutes before adding the sauce and final cheese, but honestly, this step isn't necessary if your filling isn't too wet.