Beef Enchiladas with Sauce (Printable)

Ground beef filled tortillas topped with rich red sauce and melted cheese, baked until bubbly.

# What You Need:

→ Beef Filling

01 - 1 tablespoon olive oil
02 - 1 pound ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 cup canned diced tomatoes, drained
12 - 1/2 cup canned black beans, rinsed and drained (optional)

→ Red Enchilada Sauce

13 - 2 tablespoons vegetable oil
14 - 2 tablespoons all-purpose flour
15 - 2 tablespoons chili powder
16 - 1 teaspoon ground cumin
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon dried oregano
20 - 1/4 teaspoon salt
21 - 2 cups low-sodium chicken or vegetable broth
22 - 1 tablespoon tomato paste

→ Assembly

23 - 8 small (6-inch) flour tortillas
24 - 1 1/2 cups shredded cheddar or Mexican cheese blend
25 - Fresh cilantro, chopped (for garnish)
26 - 1/4 cup finely chopped red onion (optional)
27 - Sour cream, for serving (optional)

# How to Make It:

01 - Preheat oven to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook 30 seconds more. Add ground beef and cook, breaking apart, until browned and cooked through, 6 to 8 minutes. Drain excess fat if necessary. Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Add diced tomatoes and black beans if using. Simmer for 3 minutes, then remove from heat.
03 - In a medium saucepan, heat vegetable oil over medium heat. Whisk in flour and cook 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and salt. Gradually whisk in broth and tomato paste, avoiding lumps. Bring to a simmer and cook while stirring until thickened, about 5 minutes. Remove from heat.
04 - Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish. Fill each tortilla with about 1/3 cup beef filling and sprinkle with cheese. Roll tortillas and place seam-side down in the dish.
05 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese on top.
06 - Bake in preheated oven for 20 to 25 minutes until cheese is melted and bubbly.
07 - Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro and red onion if desired. Serve with sour cream if preferred.

# Expert Tips:

01 -
  • The homemade red sauce tastes richer and less salty than anything from a can, and you control exactly how much heat goes in.
  • Everything comes together in under an hour, so it feels special without eating up your whole evening.
  • Leftovers reheat beautifully, and somehow the flavors deepen overnight in the fridge.
02 -
  • Don't skip draining the diced tomatoes or your filling will be too wet and leak out during baking.
  • Whisk the broth into the roux gradually to avoid lumps, and keep stirring until the sauce thickens or it will stay thin and runny.
  • Let the enchiladas rest after baking or they'll fall apart when you try to scoop them out of the dish.
03 -
  • Warm the tortillas in the microwave for 15 seconds before filling so they roll without cracking.
  • Use a shallow baking dish instead of a deep casserole so more surface area gets crispy cheese on top.
  • Taste your enchilada sauce before pouring it over the tortillas and adjust the salt or chili powder while you still can.

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