Beef Enchiladas with Sauce (Printer-Friendly)
Savory beef filling rolled in soft tortillas, baked with vibrant red sauce and melted cheese.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
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 - 2 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 (optional)
17 - 2 cups chicken or beef broth
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
20 - 1 tsp tomato paste
→ Assembly
21 - 8 flour tortillas, 8-inch size
22 - 2 cups shredded cheddar or Mexican blend cheese
23 - 1/4 cup chopped fresh cilantro (optional)
24 - Sour cream for serving (optional)
# How to Make It:
01 - Set the oven to 375°F.
02 - In a large skillet over medium-high heat, brown the ground beef, breaking it apart, about 5 minutes. Drain excess fat. Add diced onion and cook 3 to 4 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook 1 minute then remove from heat.
03 - In a medium saucepan over medium heat, whisk together vegetable oil and flour for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne pepper; cook 30 seconds. Gradually whisk in broth, then add salt, black pepper, and tomato paste. Simmer, stirring frequently, until sauce thickens, about 5 minutes. Remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish. Place 1/4 cup of beef filling on each tortilla, sprinkle with a little cheese, then roll tightly and arrange seam-side down in the dish.
05 - Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with the remaining cheese.
06 - Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbling.
07 - Allow to rest for 5 minutes. Garnish with chopped cilantro and serve with sour cream if desired.
# Expert Advice:
01 -
- The homemade sauce tastes nothing like jarred versions—it's deeper, richer, and honestly worth the five minutes it takes to make.
- You can prep the filling ahead of time and assemble everything the day you're serving, which is a lifesaver for busy weeknights.
- One pan feeds a family and leaves everyone satisfied, with maybe just enough sauce for dunking extra chips.
02 -
- Drain the beef thoroughly after browning, otherwise the filling gets greasy and the tortillas won't roll cleanly.
- Don't skip making the sauce from scratch—the bloom of spices in the roux makes a difference you'll actually taste.
- Let the baked enchiladas rest for five minutes before cutting; this lets the sauce set slightly so they hold their shape when you plate them.
03 -
- If you prep these the night before, keep them covered in the fridge and add five minutes to the baking time since they'll be cold going into the oven.
- A little sour cream drizzled on top of each serving cuts through the richness and adds a cool brightness that balances all the spices.