Save to Pinterest This classic Mexican-inspired dish features tender tortillas stuffed with savory ground beef seasoned with cumin, chili powder, and smoked paprika. It's generously covered in a homemade red sauce made from tomato sauce and spices, then topped with melted cheddar or Monterey Jack cheese. Baked until bubbly and garnished with fresh cilantro, it offers a comforting, flavorful option perfect for family dinners.
Preparation involves cooking the beef and aromatics, simmering the richly spiced sauce until thickened, and assembling the tortillas with beef filling and cheese. Once baked, the dish delivers a satisfying blend of smoky, spicy, and creamy notes. Optional toppings like sour cream enhance the experience.
When I first discovered beef enchiladas with red sauce, it felt like uncovering a hidden family treasure. The rich aromas of cumin and chili powder filling the kitchen instantly take me back to cozy dinners shared with loved ones.
I remember one evening when unexpected guests arrived and I whipped these enchiladas up quickly—everyone was amazed at how flavorful and comforting they were.
Ingredients
- Ground beef: I always choose lean ground beef for richness without too much grease
- Onion and garlic: Fresh and finely chopped to infuse every bite with depth
- Chili powder and cumin: These spices unlock the authentic Mexican flair in my kitchen
- Tomato sauce: I prefer a can without added sugar to keep the sauce balanced
- Tortillas: Corn or flour works; warming them slightly makes rolling easier
- Cheese: Sharp cheddar or Monterey Jack melts beautifully on top
Instructions
- Get Everything Ready:
- Preheat your oven to 375°F (190°C) so it’s nice and hot when you need it. Have all your ingredients chopped and measured so nothing slows you down.
- Browning the Beef:
- In a large skillet over medium-high heat, cook the ground beef, breaking it up as it turns brown and fragrant—about five minutes. Drain off excess fat so your filling isn’t greasy.
- Sautéing Onions and Garlic:
- Add finely chopped onion and minced garlic to the skillet; sauté until soft and translucent, releasing a comforting aroma that fills the room.
- Spice It Up:
- Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for just one more minute to toast the spices lightly, unlocking their full flavor.
- Making the Red Sauce:
- Heat vegetable oil in a saucepan over medium heat, whisking in flour to make a roux. After a minute, add chili powder, cumin, garlic powder, oregano, and salt. Stir quickly to combine.
- Simmer Time:
- Slowly whisk in the low-sodium broth and tomato sauce, stirring constantly. Let it simmer gently for 5 to 7 minutes until thickened slightly, creating that signature rich red sauce.
- Prepare the Dish:
- Spread about half a cup of the sauce over the bottom of a 9x13-inch baking dish to keep the enchiladas moist and flavorful.
- Warm the Tortillas:
- Microwave tortillas covered with a damp towel for about 30 seconds to soften, making them easier to roll.
- Rolling Time:
- Fill each tortilla with two to three tablespoons of the beef mixture and sprinkle some cheese inside before rolling it up seam-side down in the baking dish.
- Final Touch:
- Pour the remaining red sauce over the enchiladas, then top generously with the remaining cheese.
- Bake and Enjoy:
- Bake uncovered for 20 to 25 minutes until cheese is melted and bubbly. If you like, garnish with chopped cilantro and serve with sour cream for that cool contrast.
Save to Pinterest There was a time I made this dish for a special family gathering, and the smiles around the table made it clear that it was more than just a meal—it was an experience filled with love and comfort.
Serving Ideas That Clicked
We love pairing these enchiladas with a fresh salad or some simple Mexican rice to balance the bold flavors. Adding a dollop of guacamole or a squeeze of lime brightens every bite.
Making It Ahead for the Freezer
This recipe freezes beautifully. I assemble the enchiladas in a freezer-safe dish, freeze them before baking, and then pop them directly into the oven straight from frozen—perfect for busy weeknights.
A Time This Recipe Saved the Day
Once, when unexpected friends dropped by hungry, I pulled this recipe out of my back pocket—it came together quickly and turned an ordinary evening into a memorable feast.
- Remember to have extra cheese on hand for topping or snacking
- Don’t forget to taste your sauce before assembling to adjust seasoning
- Leftovers reheat well in the oven or microwave without losing flavor
Save to Pinterest Thanks for cooking along with me! Hope these enchiladas bring as much joy to your table as they do to mine.
Recipe Questions & Answers
- → What type of beef works best for this dish?
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Ground beef with moderate fat content helps keep the filling juicy and flavorful while cooking evenly.
- → Can I use corn tortillas instead of flour?
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Yes, corn tortillas add authentic texture and flavor; just warm them before rolling to prevent cracking.
- → How do I make the red sauce thicker?
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Simmer the sauce gently for several minutes to reduce liquid or add a touch more flour when cooking the base.
- → What cheese is recommended for topping?
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Cheddar or Monterey Jack melt smoothly and complement the smoky and spicy flavors well.
- → Can I prepare this ahead of time?
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Yes, assemble and refrigerate before baking; add extra baking time if baking cold from the fridge.
- → Are there suitable substitutions for beef?
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Ground turkey or chicken work as lighter alternatives while keeping seasoning as is for flavor.
