Beef Enchiladas Red Sauce (Printer-Friendly)
Savory ground beef wrapped and baked under rich red sauce and cheese for a flavorful Mexican classic.
# What You'll Need:
→ Beef Filling
01 - 1 tablespoon olive oil
02 - 1 pound ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 cup canned diced tomatoes, drained
12 - 1/2 cup canned black beans, rinsed and drained (optional)
→ Red Enchilada Sauce
13 - 2 tablespoons vegetable oil
14 - 2 tablespoons all-purpose flour
15 - 2 tablespoons chili powder
16 - 1 teaspoon ground cumin
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon dried oregano
20 - 1/4 teaspoon salt
21 - 2 cups low-sodium chicken or vegetable broth
22 - 1 tablespoon tomato paste
→ Assembly
23 - 8 small (6-inch) flour tortillas
24 - 1 1/2 cups shredded cheddar or Mexican cheese blend
25 - Fresh cilantro, chopped (for garnish)
26 - 1/4 cup finely chopped red onion (optional)
27 - Sour cream, for serving (optional)
# How to Make It:
01 - Preheat oven to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook 30 seconds more. Add ground beef, breaking it apart, and cook until browned and cooked through, approximately 6 to 8 minutes. Drain excess fat if necessary. Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Add drained diced tomatoes and black beans if using. Simmer for 3 minutes then remove from heat.
03 - In a medium saucepan over medium heat, warm vegetable oil. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, and salt; stir to combine. Gradually whisk in broth and tomato paste, ensuring smooth consistency. Bring to a simmer and cook, stirring frequently, until thickened, about 5 minutes. Remove from heat.
04 - Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking dish. Spoon about 1/3 cup beef filling onto each tortilla, sprinkle with cheese, roll up, and place seam-side down in the dish.
05 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining cheese.
06 - Bake for 20 to 25 minutes, until cheese is melted and bubbly.
07 - Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro and red onion. Serve with sour cream if desired.
# Expert Advice:
01 -
- The homemade red sauce tastes deeper and more balanced than anything from a can, with just enough heat to wake up your palate.
- Its a forgiving dish that holds up well in the oven, so you can prep it ahead and bake it when everyone is hungry.
- Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have had time to settle.
02 -
- Drain the diced tomatoes thoroughly or your filling will be too wet and the tortillas will tear when you try to roll them.
- Whisk the broth into the roux slowly and steadily, a lumpy sauce is almost impossible to fix once it sets.
- Let the enchiladas rest after baking, cutting into them right away will cause the filling to spill out and the whole dish to look messy.
03 -
- Warm the tortillas briefly in a dry skillet or microwave before rolling so they bend without cracking.
- Use a ladle to pour the sauce evenly over the enchiladas, it gives you more control and prevents flooding one side of the dish.
- If you like extra crispy cheese on top, broil the enchiladas for the last 2 minutes of baking, but watch them closely so they dont burn.