Championship Beef Enchiladas Red

The first time I made these enchiladas, my tiny apartment kitchen smelled so incredible that my neighbor actually knocked on my door to ask what was cooking. That red sauce bubbling away on the stove creates this rich, earthy aroma that fills every corner of your home. Now whenever I need a meal that says comfort and celebration all at once, this is the recipe I reach for without hesitation.

Last Super Bowl, I tripled this recipe and watched twelve people hover around the baking dish like it contained the answers to the universe. Something about beef and cheese wrapped in corn tortillas turns ordinary Tuesday nights into feel like gatherings. My brother-in-law, who typically survives on delivery pizza, went back for thirds and finally asked for the recipe.

Ingredients

• 1 lb ground beef: I lean toward 85/15 for that perfect balance of flavor without excessive grease
• 1 small onion: Finely chopped so it melts into the beef filling seamlessly
• 2 cloves garlic: Freshly minced because garlic powder just cannot compete here
• 1 tsp ground cumin: The backbone of that authentic Mexican flavor profile
• 1 tsp chili powder: Use good quality chili powder, it makes a noticeable difference
• 1/2 tsp smoked paprika: This subtle smokiness is what makes people ask what your secret ingredient is
• 1/2 cup beef broth: Homemade broth adds depth but store bought works perfectly fine
• 1 tbsp tomato paste: Concentrates the beef filling and adds that beautiful rich color
• 2 tbsp vegetable oil: For creating the roux base in your sauce
• 2 tbsp all-purpose flour: Essential for thickening the sauce to coating consistency
• 3 tbsp chili powder: This much might seem bold but it creates that restaurant style depth
• 2 cups broth: Chicken or vegetable both work, chicken gives a slightly richer result
• 6 oz tomato paste: The small can, do not substitute with ketchup or sauce
• 12 corn tortillas: Yellow or white both work, yellow has a slightly more pronounced corn flavor
• 3 cups shredded cheese: The cheddar and Monterey Jack blend hits perfect notes of sharp and creamy

Instructions

Brown the beef filling:

Cook the ground beef in a large skillet over medium heat, breaking it apart until it is no longer pink, then drain the excess fat. Add the chopped onion and let it soften for about 3 minutes until it becomes fragrant.

Build the flavor base:

Stir in the garlic, cumin, chili powder, smoked paprika, salt and pepper, letting the spices bloom for just one minute. Add the tomato paste and beef broth, then simmer until the mixture thickens and most liquid has evaporated.

Start the red sauce:

Heat oil in a saucepan over medium heat and whisk in the flour, cooking for one full minute to form a roux. Stir in the chili powder, cumin, oregano, garlic powder, onion powder and optional cayenne.

Add the liquids:

Gradually whisk in the broth, then add the tomato paste, salt and sugar, whisking until smooth. Simmer for 7 to 10 minutes, whisking frequently, until the sauce coats the back of a spoon.

Prep your workspace:

Preheat your oven to 375°F and lightly grease a 9 by 13 inch baking dish with a little oil or cooking spray. Wrap the tortillas in a damp towel and microwave for 40 seconds to soften them.

Assemble the enchiladas:

Pour half a cup of sauce into the baking dish and spread it evenly. Fill each tortilla with 2 to 3 tablespoons of beef and a sprinkle of cheese, roll tightly and place seam side down.

Sauce and bake:

Pour the remaining sauce over the assembled enchiladas and top with the remaining cheese. Bake for 20 to 25 minutes until the cheese is bubbly and has started to golden in spots.

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My daughter now requests these for her birthday dinner every year instead of cake. That moment when you pull the bubbling dish from the oven and everyone gathers around the table, thats the real magic here. Food becomes memory when it tastes this good and brings people this close together.

Making Ahead Like A Pro

You can assemble the entire dish up to 24 hours in advance, just cover tightly and refrigerate before baking. Add 5 to 10 minutes to the baking time if baking straight from the refrigerator. The sauce actually develops even more flavor overnight.

Freezing For Later

These enchiladas freeze beautifully either before or after baking. Wrap the dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Ideas That Work

A simple side of Mexican rice or refried beans transforms this into a complete feast. Fresh pico de gallo adds a bright, acidic contrast to the rich cheese sauce. Sour cream and guacamole on the side let everyone customize their plate.

• Warm your plates in the oven for a restaurant style touch
• Set up a topping bar and let guests add their own garnishes
• These reheat beautifully for lunch the next day

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There is something deeply satisfying about a dish that comes out of the oven looking like this and tastes even better. Hope these become your go-to comfort food too.

Recipe FAQs

→ How do I soften the tortillas for filling?

Wrap tortillas in a damp towel and microwave for about 40 seconds or warm each lightly in a skillet to prevent cracking during assembly.

→ Can I substitute the beef with another protein?

Yes, ground turkey or chicken can be used for a lighter version without compromising flavor or texture.

→ What spices are key to the red chili sauce?

Chili powder, cumin, oregano, garlic and onion powders, with an optional pinch of cayenne, create the signature depth and mild heat.

→ How do I know when the red sauce is ready?

Simmer the sauce until it thickens slightly and coats the back of a spoon, usually after 7-10 minutes on low heat.

→ What cheeses work best for this dish?

A blend of shredded cheddar and Monterey Jack cheeses provides a nice balance of sharpness and meltability.