Beef Enchiladas Red Sauce (Printer-friendly)
Ground beef and cheese wrapped in soft tortillas with a rich red sauce, perfect for cozy dinners.
# 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 8-inch flour or corn tortillas
24 - 1 cup shredded cheddar or Monterey Jack cheese
25 - Chopped fresh cilantro for garnish
26 - Sliced green onions for garnish
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil. Whisk in flour and cook for 1 minute, stirring constantly. Add chili powder, cumin, garlic powder, oregano, and cayenne pepper; stir for 30 seconds to bloom the spices. Gradually whisk in broth and tomato paste until smooth. Simmer, stirring often, until slightly thickened, about 5 to 7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
03 - In a large skillet, heat 1 tablespoon oil over medium heat. Add chopped onion and cook until softened, 3 to 4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it apart with a spoon, and cook until browned and cooked through, about 6 to 8 minutes. Drain excess fat if needed. Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Remove from heat. Stir in 1 cup cheddar cheese and 1 cup Monterey Jack cheese until just melted and combined.
04 - Spread ½ cup of the prepared enchilada sauce evenly in the bottom of the greased baking dish. Warm tortillas briefly in a microwave or dry skillet to make them pliable. Place about ⅓ cup of beef filling in the center of each tortilla. Roll up tightly and arrange seam-side down in the dish, placing them close together. Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with 1 cup shredded cheese.
05 - Bake uncovered for 20 to 25 minutes, until cheese is melted and bubbly and the edges of the tortillas are slightly crispy.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro and sliced green onions if desired. Serve hot with sour cream, guacamole, or lime wedges on the side.
# Expert Advice:
01 -
- The homemade red sauce creates such depth of flavor that store-bought versions will never satisfy you again
- Everything comes together in under an hour, but tastes like it simmered all day
- The combination of two cheeses in the filling makes every bite incredibly creamy and satisfying
02 -
- Warming corn tortillas in a dry pan or microwave for 20 seconds prevents them from cracking when you roll them
- Let the sauce cool slightly before assembling so it thickens up a bit and coats the enchiladas better
- Don't overfill the tortillas or they'll burst open in the oven
03 -
- Let the baked dish rest for 10 minutes before serving so the sauce sets up a bit and they slice cleaner
- If your sauce seems too thick, add broth a tablespoon at a time until it's the consistency of heavy cream