Beef Enchiladas Red Sauce (Printable)

Ground beef wrapped in soft tortillas, topped with rich red sauce and melted cheese for a classic Mexican meal.

# What You Need:

→ Beef Filling

01 - 1 pound lean ground beef
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ½ cup canned diced tomatoes, drained
10 - 1 tablespoon tomato paste

→ Red Enchilada Sauce

11 - 2 tablespoons vegetable oil
12 - 2 tablespoons all-purpose flour
13 - 2 tablespoons chili powder
14 - 1 teaspoon ground cumin
15 - ½ teaspoon garlic powder
16 - ½ teaspoon onion powder
17 - ¼ teaspoon dried oregano
18 - 2 cups low-sodium chicken or beef broth
19 - 1 tablespoon tomato paste
20 - ½ teaspoon salt

→ Assembly

21 - 8 corn tortillas (6-inch)
22 - 1 ½ cups shredded cheddar cheese
23 - 1 ½ cups shredded Monterey Jack cheese
24 - 2 tablespoons chopped fresh cilantro (optional)

# How to Make It:

01 - Preheat oven to 375°F for baking the assembled enchiladas.
02 - In a large skillet over medium heat, cook ground beef until browned, breaking up with spoon for 5–6 minutes. Drain excess fat if necessary. Add onion and cook 3 minutes until softened. Add garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook 1 minute. Stir in diced tomatoes and tomato paste; simmer 3 minutes. Remove from heat.
03 - Heat oil in saucepan over medium heat. Whisk in flour and cook 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, and oregano; cook 30 seconds. Gradually whisk in broth and tomato paste, add salt. Bring to simmer and cook 5–7 minutes, stirring, until slightly thickened. Remove from heat.
04 - Wrap tortillas in damp paper towel and microwave 30 seconds, or warm in dry skillet until pliable.
05 - Spread ½ cup enchilada sauce over bottom of 9x13-inch baking dish. Place about ¼ cup beef filling and sprinkle of cheese onto each tortilla, roll up, and place seam-side down in dish.
06 - Pour remaining sauce evenly over enchiladas. Top with remaining cheddar and Monterey Jack cheese.
07 - Bake for 20–25 minutes until cheese is bubbling and golden.
08 - Garnish with chopped cilantro before serving.

# Expert Tips:

01 -
  • The homemade red sauce comes together in minutes but tastes like it simmered all day
  • Corn tortillas soften beautifully in the oven while holding their texture
  • Everything bakes in one dish so cleanup is practically nonexistent
02 -
  • Cold corn tortillas will crack when you try to roll them, so always warm them first
  • The sauce thickens as it cools, so make it slightly thinner than you think you need
  • Let the enchiladas rest for 5 minutes before serving so they hold their shape better
03 -
  • Make the sauce and filling a day ahead and refrigerate them separately for faster assembly
  • Use freshly shredded cheese instead of pre-shredded bags for better melting

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