Description
These Beef Enchiladas with Red Sauce are a flavorful and hearty Mexican-inspired dish featuring seasoned ground beef, melted cheese, and a rich red enchilada sauce baked to perfection. Perfect for family meals and gatherings, they combine tender flour tortillas filled with a savory beef mixture and topped with bubbly, golden cheese.
Ingredients
Scale
Beef Filling
- 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
Sauce and Cheese
- 2 (10-ounce) cans red enchilada sauce, divided
- 3 cups shredded Mexican blend cheese, divided
Tortillas and Toppings
- 10 6-inch flour tortillas
- 1/2 cup sour cream, for serving
- 1/2 cup pico de gallo or salsa fresca, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Onion: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until it softens and becomes translucent, building the base flavor for the beef filling.
- Add Garlic and Brown Beef: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a spatula, and cook for 6–8 minutes until no pink remains. Drain any excess grease to keep the dish from becoming too oily.
- Season the Beef: Mix in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Cook for another 1–2 minutes, stirring constantly to evenly coat the beef with the spices.
- Simmer with Sauce and Cheese: Pour in the beef broth (or water) and one full can of red enchilada sauce. Stir well and simmer for about 5 minutes until slightly thickened. Remove from heat and stir in 2 cups of shredded Mexican blend cheese until melted and combined with the beef mixture.
- Warm Tortillas: Warm the flour tortillas wrapped in a clean towel in the microwave for 30–45 seconds or heat them individually in a dry skillet until soft and pliable for easy rolling.
- Assemble Enchiladas: Spoon about 1/2 cup of the second can of enchilada sauce evenly into the bottom of the prepared baking dish. Divide the cheesy beef mixture evenly among the 10 tortillas, placing the filling down the center, then roll each tortilla and place seam-side down in the dish.
- Add Remaining Sauce and Cheese: Pour the remaining enchilada sauce from the second can evenly over the rolled tortillas. Sprinkle the remaining 1 cup shredded Mexican blend cheese over the top.
- Bake: Bake in the preheated oven for 20–25 minutes until the sauce is bubbling and the cheese is melted and lightly golden on top.
- Serve: Let the enchiladas rest for 10 minutes before serving. Top with sour cream, pico de gallo or salsa fresca, and a sprinkle of fresh chopped cilantro for a fresh and creamy finish.
Notes
- You can substitute beef broth with water if desired, but broth adds more flavor.
- Warming the tortillas before filling prevents them from tearing when rolled.
- For a spicier version, add diced jalapeños or increase the chili powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven or microwave for best results without drying out.
