Description
These Beef Enchiladas with Red Sauce are a comforting Mexican-inspired dish featuring seasoned ground beef wrapped in soft flour tortillas, smothered in tangy red enchilada sauce, and topped with melted Mexican blend cheese. Perfect for a family dinner, this recipe combines savory spices and a rich, cheesy filling baked to bubbly perfection and served with classic garnishes like sour cream, pico de gallo, and fresh cilantro.
Ingredients
Scale
Filling and Sauce
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 pounds ground beef (80–90% lean)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup beef broth or water
- 2 (10-ounce) cans red enchilada sauce, divided
Assembly
- 3 cups shredded Mexican blend cheese, divided
- 10 6-inch flour tortillas
To Serve
- 1/2 cup sour cream
- 1/2 cup pico de gallo or salsa fresca
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat and Prepare Baking Dish. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and for easy cleanup.
- Sauté Onions. Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes until it softens and becomes translucent, which builds the base flavor for the filling.
- Add Garlic and Cook Beef. Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the ground beef, breaking it apart with a spatula. Cook until no pink remains, about 6–8 minutes. Drain excess grease if necessary to keep the filling from being too oily.
- Season the Meat. Add tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper to the beef mixture. Cook for 1–2 minutes, stirring constantly so the spices evenly coat the meat and deepen in flavor.
- Simmer with Broth and Sauce. Pour in the beef broth or water and one can of red enchilada sauce. Stir well and let the mixture simmer for about 5 minutes until it thickens slightly. Turn off the heat and stir in 2 cups of shredded cheese until melted and incorporated.
- Warm Tortillas. Warm the flour tortillas by wrapping them in a clean towel and microwaving for 30–45 seconds or heating them in a dry skillet until soft and pliable, making them easier to roll without cracking.
- Assemble Enchiladas. Spoon about 1/2 cup of the second can of enchilada sauce into the prepared baking dish and spread evenly across the bottom. Divide the cheesy beef mixture evenly among the 10 tortillas, place filling down the center of each, then roll up and arrange seam-side down in the dish.
- Add Remaining Sauce and Cheese. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly on top.
- Bake. Bake in the preheated oven for 20–25 minutes until the sauce bubbles and the cheese melts and turns lightly golden brown.
- Serve. Let the enchiladas rest for 10 minutes after baking to set. Serve topped with sour cream, pico de gallo or salsa fresca, and a sprinkle of chopped fresh cilantro for freshness and added flavor.
Notes
- For a spicier version, add chopped jalapeños to the beef mixture or top with hot sauce before serving.
- To make gluten-free, substitute the flour tortillas with corn or gluten-free tortillas.
- You can prepare the enchiladas a day ahead and refrigerate; just add a few extra minutes to baking time if baking cold.
- Use lean ground beef to reduce grease and make draining easier.
- If you prefer a less saucy dish, reduce the amount of enchilada sauce used in the baking dish.
