Beef Enchiladas with Red Sauce (Printer-Friendly)
Tender beef, melty cheese, and tortillas smothered in vibrant red sauce for a comforting dinner.
# 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 - ½ teaspoon dried oregano
07 - ¼ teaspoon cayenne pepper
08 - 2 cups low-sodium chicken or beef broth
09 - 1 tablespoon tomato paste
10 - Salt to taste
11 - Freshly ground black pepper to taste
→ Beef Filling
12 - 1 pound ground beef
13 - 1 tablespoon vegetable oil
14 - 1 small yellow onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 teaspoon ground cumin
17 - 1 teaspoon chili powder
18 - ½ teaspoon smoked paprika
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
21 - 1 cup shredded cheddar cheese
22 - 1 cup shredded Monterey Jack cheese
→ Assembly
23 - 8 medium flour or corn tortillas (8-inch)
24 - 1 cup shredded cheddar or Monterey Jack cheese
25 - Chopped fresh cilantro for garnish (optional)
26 - Sliced green onions for garnish (optional)
# How to Make It:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - In a saucepan over medium heat, warm vegetable oil. Whisk in flour and cook for 1 minute.
03 - Add chili powder, cumin, garlic powder, oregano, and cayenne; stir for 30 seconds until fragrant.
04 - Gradually whisk in broth and tomato paste. Simmer, stirring often, until slightly thickened (5-7 minutes). Season with salt and pepper.
05 - In a large skillet, heat oil over medium heat. Add onion and cook until softened, 3-4 minutes.
06 - Add garlic and cook for 30 seconds. Add ground beef, breaking it apart; cook until browned and cooked through, about 6-8 minutes.
07 - Drain excess fat if needed. Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
08 - Remove from heat. Stir in 1 cup cheddar and 1 cup Monterey Jack cheese until just melted.
09 - Spread ½ cup enchilada sauce in the bottom of the prepared baking dish.
10 - Warm tortillas briefly to make them pliable. Place about ⅓ cup beef filling in each tortilla. Roll up tightly and arrange seam-side down in the dish.
11 - Pour remaining enchilada sauce evenly over the enchiladas. Sprinkle with 1 cup shredded cheese.
12 - Bake for 20-25 minutes, until cheese is melted and sauce is bubbly.
13 - Garnish with chopped cilantro and green onions if desired. Serve hot.
# Expert Advice:
01 -
- The homemade sauce brings a depth of flavor that canned versions simply cannot match.
- It is the ultimate comfort food that brings everyone to the table in a hurry.
02 -
- Do not skip the step of warming your tortillas or they will tear apart.
- Let the sauce cool slightly before coating the tortillas to avoid soggy results.
03 -
- Shred your own cheese from a block for a smoother melt than pre shredded bags.
- Place a baking sheet on the rack below to catch any drips from the bubbling sauce.