Beef Enchiladas Red Sauce (Printable)
Savory beef, red sauce, and cheese in warm tortillas.
# What You'll Need:
→ Filling
01 - 1 lb ground beef
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/2 cup canned diced tomatoes, drained
→ Red Enchilada Sauce
11 - 2 tbsp vegetable oil
12 - 2 tbsp all-purpose flour
13 - 3 tbsp chili powder
14 - 1 tsp ground cumin
15 - 1/2 tsp garlic powder
16 - 1/2 tsp onion powder
17 - 1/4 tsp dried oregano
18 - 1/2 tsp salt
19 - 2 cups chicken or beef broth
20 - 1 tbsp tomato paste
→ Assembly
21 - 8 medium corn tortillas
22 - 2 cups shredded cheddar cheese or Mexican cheese blend
23 - Fresh cilantro, chopped (optional)
24 - Sour cream (optional)
# How-To Steps:
01 - Set oven temperature to 375°F (190°C).
02 - Brown ground beef in a large skillet over medium heat. Add chopped onion and sauté until soft, about 3 minutes. Stir in garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper; cook for 1 minute until fragrant. Add diced tomatoes and simmer for 2 to 3 minutes. Remove from heat.
03 - In a saucepan over medium heat, whisk vegetable oil and flour constantly to form a roux, about 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, and salt, stirring well. Gradually whisk in broth and tomato paste. Simmer for 5 minutes, stirring until slightly thickened. Adjust seasoning if needed.
04 - Lightly grease a 9x13-inch baking dish. Spread a thin layer of sauce evenly over the bottom.
05 - Warm tortillas until pliable by microwaving under a damp towel for 30 seconds or briefly heating on a skillet.
06 - Place 2 to 3 tablespoons of beef filling on each tortilla, add a small amount of shredded cheese, roll up, and position seam-side down in the prepared baking dish.
07 - Pour remaining sauce over rolled tortillas and sprinkle with the remaining cheese.
08 - Bake uncovered for 20 to 25 minutes, or until cheese is melted and bubbly.
09 - Garnish with chopped cilantro and serve with sour cream if desired.
# Expert Suggestions:
01 -
- The sauce is smooth and deeply flavored, nothing thin or one-dimensional about it.
- You can have a complete dinner on the table in under an hour, which feels almost like cheating.
- The combination of seasoned beef, cheese, and homemade sauce tastes restaurant-quality but comes from your own kitchen.
02 -
- Draining your tomatoes is non-negotiable, or your filling becomes watery and your tortillas fall apart instead of staying intact.
- The roux is what transforms a thin, watery sauce into something that actually clings to the enchiladas and creates a proper casserole texture.
- Warming the tortillas is the one step that seems optional but absolutely changes whether they roll beautifully or crack and shatter in your hands.
03 -
- If you're making these ahead, you can assemble them completely, cover the pan, and refrigerate for up to 24 hours, then bake when you're ready to eat.
- A splash of reserved sauce stirred into leftover filling prevents it from drying out if you have extras the next day.