Beef Enchiladas with Red Sauce (Printable View)

Ground beef wrapped in tortillas, smothered in red sauce and baked with cheese for a flavorful main.

# Ingredient List:

→ 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 cheese 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 Prepare:

01 - Preheat the 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 for 30 seconds. Add ground beef and break up with a spoon. Cook until browned and fully cooked, about 6 to 8 minutes, draining excess fat if necessary. Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Add diced tomatoes and black beans if using. Simmer for 3 minutes, then remove from heat.
03 - In a medium saucepan over medium heat, heat vegetable oil. Whisk in flour and cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and salt. Gradually whisk in broth and tomato paste, ensuring no lumps form. Bring to a simmer and cook, stirring often, until sauce thickens, about 5 minutes. Remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish. Fill each tortilla with approximately 1/3 cup beef filling and a sprinkle of cheese. Roll tortillas tightly and arrange seam-side down in the dish.
05 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese on top. Bake in preheated oven for 20 to 25 minutes until cheese is melted and bubbly.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro and red onion. Serve with sour cream if desired.

# Expert Suggestions:

01 -
  • The sauce comes together in under ten minutes and tastes richer than anything from a jar.
  • You can prep the filling ahead and assemble these in minutes when hunger strikes.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • Its flexible enough to handle whatever protein or beans you have on hand.
02 -
  • Drain the beef well after browning or the filling will be greasy and the tortillas will get soggy.
  • Whisk the sauce constantly when adding the broth, lumps are hard to fix once they form.
  • Let the enchiladas rest after baking, cutting into them immediately makes them fall apart and lose their shape.
03 -
  • Warm the tortillas for a few seconds in the microwave before rolling so they don't crack.
  • Use a ladle to pour the sauce evenly over each enchilada for the best coverage.
  • If the sauce gets too thick, whisk in a splash of broth to loosen it up before pouring.

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