Beef Enchiladas with Red Sauce (Printable Version)
Tender ground beef wrapped in soft tortillas, smothered in homemade red enchilada sauce and melted cheese for ultimate comfort.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Red Enchilada Sauce
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons all-purpose flour
11 - 2 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/4 teaspoon dried oregano
16 - 2 cups chicken or beef broth
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1 teaspoon tomato paste
→ Assembly
20 - 8 corn tortillas, 6-inch
21 - 2 cups shredded cheddar cheese or Mexican cheese blend
22 - 2 tablespoons chopped fresh cilantro
23 - 1/2 cup sour cream
# How to Make It:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium heat, cook ground beef with chopped onion until beef is browned and onion is soft, approximately 6 to 8 minutes. Add garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook for 1 to 2 minutes more. Remove from heat and set aside.
03 - In a saucepan, heat vegetable oil over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, and oregano; cook for 30 seconds. Gradually whisk in broth, then add salt, pepper, and tomato paste. Simmer, whisking frequently, for 5 to 7 minutes until slightly thickened. Adjust seasoning as needed.
04 - Wrap tortillas in a damp paper towel and microwave for 30 seconds until pliable.
05 - Lightly spread a few tablespoons of sauce in the bottom of a 9x13-inch baking dish. Spoon approximately 1/4 cup of beef filling into each tortilla, top with a sprinkle of cheese, roll up, and place seam-side down in the dish.
06 - Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining cheese.
07 - Bake in preheated oven for 20 to 25 minutes, until cheese is melted and bubbly.
08 - Garnish with chopped cilantro and serve with sour cream.
# Expert Advice:
01 -
- The homemade enchilada sauce is deceptively simple but tastes like youve been simmering it all day, which is our little secret against the store-bought stuff.
- The technique of briefly softening the tortillas prevents that awkward moment when they crack during rolling, something I learned after serving a plate of what looked like enchilada casserole to my in-laws.
02 -
- Never skip the step of cooking the flour with the spices, as I once did when rushing, resulting in a sauce that tasted like raw flour paste despite simmering it longer.
- Warming the tortillas isnt just a suggestion, its absolutely necessary, unless you enjoy enchiladas that crack open and spill their contents into a messy casserole.
03 -
- Dipping each tortilla quickly in warm enchilada sauce before filling creates an extra layer of flavor and helps them stay pliable even after baking.
- Let the enchiladas rest for 5 minutes after taking them from the oven, which helps the molten interior set just enough to maintain structure when serving.