Beef Enchiladas Red Sauce Cheese (Printable)
Soft tortillas filled with seasoned beef, baked in rich red sauce, topped with melted cheese and fresh cilantro.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 medium 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
→ Red Enchilada Sauce
10 - 2 tbsp vegetable oil
11 - 2 tbsp all-purpose flour
12 - 3 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp garlic powder
15 - 1/2 tsp onion powder
16 - 1/4 tsp dried oregano
17 - 1/4 tsp salt
18 - 2 cups chicken or beef broth
19 - 1 tsp tomato paste
→ Assembly
20 - 8 medium flour tortillas
21 - 2 cups shredded cheddar cheese
22 - 1 cup shredded Monterey Jack cheese
23 - 2 tbsp fresh cilantro, chopped
# Directions:
01 - Preheat the oven to 375°F.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until browned. Drain excess fat if needed.
03 - Add onion and garlic to the beef. Sauté for 3 minutes until softened. Stir in cumin, chili powder, smoked paprika, salt, pepper, and beef broth. Simmer for 5 minutes until slightly thickened. Remove from heat.
04 - For the sauce, heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
05 - Add chili powder, cumin, garlic powder, onion powder, oregano, and salt. Stir for 30 seconds. Gradually whisk in broth and tomato paste. Simmer for 5 to 7 minutes until thickened.
06 - Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
07 - Warm tortillas briefly to make them pliable. Spoon beef filling down the center of each tortilla, add a sprinkle of cheese, roll up, and place seam-side down in the dish.
08 - Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
09 - Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling.
10 - Garnish with chopped cilantro if desired. Serve hot.
# Cooking Tips:
01 -
- The homemade red sauce puts canned versions to shame, and its surprisingly simple
- Leftovers reheat beautifully for lunch the next day
02 -
- Warm your tortillas in the microwave for 20 seconds before rolling, they will crack less
- Let the red sauce cool slightly before assembling, it thickens up as it rests
03 -
- Use corn tortillas for a more authentic version and gluten free option
- Freeze unbaked enchiladas for up to 3 months, thaw before baking