Description
Red Beef Enchiladas are tender tortillas filled with seasoned beef, smothered in a rich red chili sauce, and baked until bubbly and melty. They’re deeply comforting with bold, savory flavor in every bite.
This version stands out by toasting the spices and letting the sauce simmer for extra depth, plus a quick tortilla dip that adds flavor without making them soggy.
Ingredients
- For the beef filling
- 1 lb ground beef (or shredded cooked beef)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup beef broth (for moisture)
- For the red enchilada sauce
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder (fresh for best flavor)
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 2 cups chicken or beef broth (warm)
- 1/2 tsp salt (or to taste)
- For assembling
- 10 corn tortillas (warmed, pliable)
- 2 cups shredded Mexican blend cheese (divided)
- 1/4 cup chopped cilantro (optional, for garnish)
Instructions
- Cook the beef: In a skillet over medium heat, cook ground beef with onion for 5–7 minutes until browned and fragrant. Stir in garlic and spices, cooking 1 minute more until aromatic. Add broth and simmer 3–4 minutes until moist but not watery.
- Make the red sauce: In a saucepan, heat oil over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden and nutty-smelling. Stir in chili powder, garlic powder, and oregano.
- Simmer the sauce: Gradually whisk in warm broth until smooth. Simmer 5–7 minutes, stirring, until slightly thickened and deep red. Taste and adjust salt.
- Prep tortillas: Warm tortillas briefly in a skillet or microwave until soft and flexible. Dip each quickly into the sauce—just a light coat, not soaking.
- Assemble enchiladas: Spoon beef filling and a little cheese into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Add sauce and cheese: Pour remaining sauce evenly over the rolled tortillas. Sprinkle remaining cheese across the top in an even layer.
- Bake the enchiladas: Bake at 375°F (190°C) for 20–25 minutes until cheese is melted, bubbling, and lightly golden at the edges.
- Rest and serve: Let the dish rest 5–10 minutes so it sets and slices cleanly. Garnish with cilantro and serve warm.
Notes
- Make ahead: Assemble enchiladas up to 24 hours in advance, cover, and refrigerate until ready to bake.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze fully assembled (unbaked) or baked enchiladas for up to 2 months; thaw overnight before reheating.
- Reheating: Cover with foil and reheat in a 350°F oven for 15–20 minutes or microwave individual portions until hot.
- Substitution: Swap ground beef for shredded chicken or beans for a different protein option.
- Serving suggestion: Serve with rice, refried beans, or a simple avocado salad for a complete meal.
Nutrition
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