Beef Enchiladas with Red Sauce (Printable Version)
Tender beef, warm tortillas, rich red sauce, and melted cheese, baked to perfection. A comforting Mexican-inspired family meal.
# What You'll Need:
→ Beef Filling
01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon tomato paste
→ Red Enchilada Sauce
10 - 2 tablespoons vegetable oil
11 - 2 tablespoons all-purpose flour
12 - 3 tablespoons chili powder
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/4 teaspoon dried oregano
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon salt
18 - 2 cups chicken or beef broth
19 - 1 teaspoon tomato paste
→ Assembly
20 - 8 medium (8-inch) flour tortillas
21 - 2 cups shredded cheddar or Monterey Jack cheese
22 - 1/4 cup chopped fresh cilantro (optional)
23 - 1/2 cup sour cream, for serving (optional)
# Directions:
01 - Preheat your oven to 375°F.
02 - In a large skillet set over medium heat, brown the ground beef until cooked through. Drain any excess fat. Add the finely chopped onion and sauté until softened, about 3 minutes. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, black pepper, and tomato paste. Cook for an additional 2 minutes, then remove the skillet from the heat.
03 - In a separate saucepan, heat the vegetable oil over medium heat. Whisk in the all-purpose flour and cook for 1 minute, creating a roux. Add the chili powder, garlic powder, onion powder, dried oregano, ground cumin, and salt, stirring to combine. Gradually whisk in the chicken or beef broth and the tomato paste until smooth. Bring the mixture to a simmer and cook for 5 to 7 minutes, stirring frequently, until the sauce slightly thickens.
04 - Spread 1/2 cup of the prepared red enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
05 - Gently warm the flour tortillas to enhance their pliability. Distribute 2 to 3 tablespoons of the beef filling onto each tortilla. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish.
06 - Pour the remaining red enchilada sauce evenly over the rolled enchiladas. Generously sprinkle the shredded cheddar or Monterey Jack cheese over the top.
07 - Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbling, and lightly golden brown.
08 - Allow the enchiladas to rest for 5 minutes after baking. Garnish with chopped fresh cilantro, if desired, and serve with sour cream on the side.
# Expert Advice:
01 -
- It's the ultimate comfort food hug in a pan, guaranteed to make everyone at your table smile.
- Homemade red sauce might sound intimidating, but it's incredibly simple and so much more flavorful than anything from a can, really making this dish shine.
02 -
- Don't skip warming the tortillas; it's the secret to perfectly rolled enchiladas that don't tear apart.
- A good quality chili powder makes all the difference in the sauce, so invest in a fresh one for the best flavor.
03 -
- For an extra layer of flavor and to help your tortillas stay together, give them a quick dip in the warm enchilada sauce before filling and rolling.
- If you're making a double batch, assemble one dish and freeze it unbaked; just thaw overnight in the fridge before baking as usual.