Save This dish features seasoned ground beef paired with melty Mexican cheese, all wrapped in soft corn tortillas and smothered in a homemade red sauce bursting with chili powder, cumin, and smoky paprika. Baked until bubbly, it delivers layered Tex-Mex flavors ideal for cozy dinners or festive occasions. Optional additions like fresh cilantro and sour cream enhance the rich, comforting profile. Versatile and satisfying, it’s a flavorful centerpiece for any meal.
My tiny apartment kitchen smelled incredible the first time I attempted homemade enchilada sauce. I had been using canned sauce for years, but watching that roux bubble with chili powder and spices changed everything. Now I cannot go back to the canned stuff. This recipe has become my go to for comfort food that feels like a hug from the inside out.
Last winter my sister came over during a snowstorm and we made these together while watching old movies. She kept sneaking tastes of the sauce and declared it better than our favorite Mexican restaurant. Now whenever she visits, she specifically requests these enchiladas. There is something about wrapping warm tortillas that feels like gathering around the table together.
Ingredients
- Ground beef: 85% lean gives you the best balance of flavor and manageable fat content
- Chili powder: This forms the backbone of your red sauce, so use fresh, vibrant powder
- Corn tortillas: Softening them properly prevents cracking and ensures even rolling
- Mexican cheese blend: The mix of cheddar and Monterey Jack melts beautifully over everything
- Chicken or beef broth: Low sodium lets you control the seasoning in the sauce
- Tomato paste: Adds depth and body to the enchilada sauce without making it taste like Italian food
- Flour: Essential for creating the roux that thickens your red sauce to perfection
Instructions
- Cook the beef filling:
- Brown the ground beef in a large skillet over medium heat, breaking it up with a spoon. Drain any excess fat, then add the onion and cook until softened. Stir in the garlic and spices, letting them bloom for just a minute to release their oils.
- Make the red sauce:
- Heat oil in a saucepan and whisk in flour, cooking for one minute to form a roux. Add all the spices and cook briefly before gradually whisking in the broth and tomato paste. Simmer for six to eight minutes until thickened.
- Soften the tortillas:
- Wrap the tortillas in a damp towel and microwave for thirty seconds, or heat each briefly in a dry skillet. This step is crucial for preventing cracks when you roll them.
- Assemble the enchiladas:
- Spread half a cup of sauce over the bottom of a baking dish. Fill each tortilla with two to three tablespoons of beef and a sprinkle of cheese, rolling tightly and placing seam side down.
- Bake until bubbly:
- Pour the remaining sauce evenly over the enchiladas and top with the rest of the cheese. Bake at 375°F for twenty to twenty five minutes until the cheese is melted and bubbling.
Save These enchiladas have become my celebration dish. Whether it is a birthday, a promotion, or just making it through a tough week, this recipe turns an ordinary Tuesday into something special. The smell of that red sauce simmering on the stove instantly makes my kitchen feel warmer and happier.
Make Ahead Magic
You can assemble the entire dish up to a day ahead and refrigerate it before baking. Just add five extra minutes to the baking time if baking straight from the refrigerator. The flavors actually meld together even better overnight.
Freezing Instructions
Wrap the unbaked enchiladas tightly in foil and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed. I always keep a batch in my freezer for those nights when cooking feels impossible.
Serving Suggestions
These enchiladas deserve a proper spread. Warm refried beans and Spanish rice round out the meal perfectly. A crisp green salad with citrus dressing cuts through the richness beautifully.
- Top with fresh cilantro right before serving for a pop of color
- Offer sour cream and pickled jalapeños on the side
- Squeeze fresh lime juice over the top right before eating
Save There is nothing quite like pulling that bubbling dish from the oven and watching everyone gravitate toward the kitchen. These enchiladas have fed my family through good times and bad, and I hope they become a staple in your home too.
Common Questions
- → How can I make the enchiladas spicier?
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Add diced jalapeños to the beef filling or increase the cayenne pepper in the sauce for extra heat.
- → What are good substitutions for ground beef?
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Shredded rotisserie chicken or cooked beans work well as protein alternatives while keeping rich flavor and texture.
- → How do I soften the tortillas before assembling?
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Wrap the tortillas in a damp towel and microwave for 30 seconds, or warm briefly in a dry skillet to make them pliable.
- → Can I prepare the red sauce ahead of time?
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Yes, the red sauce can be made in advance and refrigerated for up to 3 days to save time on cooking day.
- → What dishes pair well with these enchiladas?
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Spanish rice, refried beans, and a fruity red wine or margarita complement the rich flavors nicely.
