Championship Beef Enchiladas Red (Printable)
Savory beef and melted cheese wrapped in tortillas with a flavorful red chili sauce topping.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small 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 salt
08 - 1/4 tsp black pepper
09 - 1/2 cup beef broth
10 - 1 tbsp tomato paste
→ 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 dried oregano
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/4 tsp cayenne pepper
19 - 2 cups chicken or vegetable broth
20 - 1 can (6 oz) tomato paste
21 - 1 tsp salt
22 - 1/2 tsp sugar
→ Assembly
23 - 12 corn tortillas (6-inch)
24 - 2 cups shredded cheddar cheese
25 - 1 cup shredded Monterey Jack cheese
26 - Fresh cilantro, chopped
27 - Diced red onion
# How to Make It:
01 - Brown ground beef in a large skillet over medium heat, breaking up meat while cooking. Drain excess fat. Add onion and sauté until softened, approximately 3 minutes. Incorporate garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook for 1 minute. Blend in tomato paste and beef broth. Simmer until mixture thickens and liquid mostly evaporates, about 5 minutes. Remove from heat and set aside.
02 - Heat vegetable oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form roux. Add chili powder, cumin, oregano, garlic powder, onion powder, and cayenne; cook 30 seconds. Gradually whisk in broth. Stir in tomato paste, salt, and sugar. Simmer for 7-10 minutes, whisking frequently, until sauce thickens. Adjust seasoning to taste.
03 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
04 - Wrap tortillas in damp paper towels and microwave for 40 seconds, or briefly heat each tortilla in a dry skillet. This prevents cracking during rolling.
05 - Spread 1/2 cup enchilada sauce over bottom of prepared baking dish. Fill each tortilla with 2-3 tablespoons beef mixture and small amount of cheese. Roll tightly and place seam-side down in dish. Arrange enchiladas in single layer. Pour remaining sauce evenly over tortillas. Sprinkle remaining cheese on top.
06 - Bake for 20-25 minutes until cheese is melted and bubbly with golden spots. Remove from oven and let rest 5 minutes before serving.
07 - Top with chopped fresh cilantro and diced red onion. Serve immediately while hot.
# Expert Tips:
01 -
- The homemade red sauce puts anything from a jar to absolute shame
- Make ahead friendly so you can actually enjoy your own dinner party
02 -
- Warm your tortillas properly or they will crack when you try to roll them
- Let the sauce cool slightly before assembling or it will make everything soggy
03 -
- Fry each tortilla in hot oil for 5 seconds per side for authentic restaurant flavor
- Add a can of diced green chilies to the beef filling for extra depth