Championship Beef Enchiladas (Printable)
Savory beef and cheese baked enchiladas with a flavorful red sauce, perfect for gatherings and family meals.
# What You’ll Need:
→ Beef Filling
01 - 1 lb ground beef, 85% lean
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Red Enchilada Sauce
09 - 2 tbsp vegetable oil
10 - 2 tbsp all-purpose flour
11 - 3 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/2 tsp dried oregano
16 - 1/4 tsp cayenne pepper
17 - 2 cups low-sodium chicken or beef broth
18 - 1 tbsp tomato paste
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
→ Assembly
21 - 12 corn tortillas, 6-inch
22 - 2 cups shredded Mexican cheese blend
23 - 2 tbsp chopped fresh cilantro
24 - Sour cream for serving
# How To Make It:
01 - Preheat the oven to 375°F.
02 - Cook the ground beef in a large skillet over medium heat until browned, breaking it up with a spoon. Drain excess fat if needed. Add onion and cook for 3 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook for 1 minute. Remove from heat and set aside.
03 - Heat oil in a saucepan over medium heat. Whisk in flour, cooking for 1 minute to form a roux. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne. Gradually whisk in broth and tomato paste. Bring to a simmer and cook, whisking frequently, for 6 to 8 minutes until slightly thickened. Season with salt and pepper.
04 - Wrap tortillas in a damp towel and microwave for 30 seconds, or heat each briefly in a dry skillet to soften.
05 - Spread 1/2 cup of sauce over the bottom of a 9x13-inch baking dish. Fill each tortilla with about 2 to 3 tablespoons of beef filling and a sprinkle of cheese. Roll up tightly and place seam-side down in the dish.
06 - Pour the remaining sauce evenly over the enchiladas and top with the rest of the cheese.
07 - Bake for 20 to 25 minutes until the cheese is melted and bubbly.
08 - Garnish with chopped cilantro and serve with sour cream if desired.
# Expert Advice:
01 -
- The homemade red sauce comes together in minutes but tastes like it simmered all day
- Tender spiced beef filling makes these enchiladas hearty enough to satisfy the biggest appetites
- Melty cheese and warm tortillas create that perfect cozy dinner everyone craves
02 -
- Skip softening the tortillas and they will crack when you try to roll them
- Letting the sauce simmer too long will make it too thick to spread evenly
- Room temperature tortillas roll easier than cold ones straight from the refrigerator
03 -
- Warm your serving plates in the oven for five minutes before plating
- Let the enchiladas rest for ten minutes after baking to set