Beef Enchiladas Red Sauce Cheese

The first time I made enchiladas from scratch, I stood over that pot of homemade sauce, completely mesmerized by how the kitchen suddenly smelled like my favorite neighborhood Mexican restaurant. My roommate wandered in, drawn by the aroma, and asked what restaurant I'd ordered from. When I told her I was making everything myself, she parked herself at the kitchen island and refused to leave until dinner was ready.

Last winter when my sister came to visit during a particularly gloomy week, I made a double batch of these enchiladas. We sat at the kitchen table in our sweatpants, eating straight from the pan while watching a terrible movie, and she told me it was the most comforting meal she'd had in months. Now she requests them every time she visits.

Ingredients

• 1 lb ground beef: I've learned that 8515 lean ratio gives you the best flavor without too much excess fat to drain
• 1 small onion: Finely chopped so it practically disappears into the beef mixture
• 2 cloves garlic: Freshly minced nothing compares to that sharp aromatic bite
• 1 tsp ground cumin: This is the backbone of the flavor profile
• 1 tsp chili powder: Use a good quality brand for deeper color and taste
• 1/2 tsp smoked paprika: My secret ingredient for that authentic smoky depth
• 1/2 tsp salt and 1/4 tsp black pepper: Don't underestimate these basics
• 1/4 cup beef broth or water: Just enough to help the spices bloom and coat everything
• 2 tbsp vegetable oil: Creates the roux base for your sauce
• 2 tbsp allpurpose flour: Thickens the sauce to that perfect coating consistency
• 2 tbsp chili powder: Yes more this is what gives the sauce its gorgeous red color
• 1 tsp ground cumin and 1 tsp dried oregano: The classic Mexican spice duo
• 1/2 tsp garlic powder and 1/2 tsp onion powder: Build layers of savory flavor
• 1/4 tsp cayenne pepper: Optional but I love that background warmth
• 2 cups chicken or vegetable broth: The liquid that transforms the roux into sauce
• 1 can 8 oz tomato sauce: Provides body and that traditional enchilada sauce base
• 8 small tortillas: Flour tortillas are easier to roll but corn is more traditional
• 2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor punch
• 1 cup shredded Monterey Jack: Adds that creamy melt factor
• 2 tbsp chopped fresh cilantro: Bright freshness to cut through all that rich cheese

Instructions

Preheat and prep the beef filling:

Get your oven to 375F and in a large skillet over medium heat cook the ground beef breaking it up with a wooden spoon until browned about 5 to 6 minutes. I usually tilt the skillet and drain off most of the excess fat but leave a little for flavor.

Add aromatics and spices:

Toss in the chopped onion and minced garlic cooking for 2 to 3 minutes until the onion is soft and translucent. Stir in the cumin chili powder smoked paprika salt and pepper letting them cook for just 30 seconds until they become incredibly fragrant.

Simmer the filling:

Pour in the beef broth and let everything simmer together for about 2 minutes until the liquid reduces slightly and the beef mixture looks nicely coated. Remove from heat and set it aside to cool slightly while you make the sauce.

Start the enchilada sauce roux:

Heat the vegetable oil in a saucepan over medium heat and whisk in the flour cooking for 1 full minute to get rid of that raw flour taste. The mixture should bubble and look like a thick paste.

Add the sauce spices:

Dump in the chili powder cumin oregano garlic powder onion powder and cayenne stirring constantly for 30 seconds. The kitchen will smell absolutely incredible at this point.

Create the sauce:

Gradually whisk in the broth and tomato sauce making sure to eliminate any lumps as you pour. Add the salt and pepper bring everything to a gentle simmer then cook for 5 to 7 minutes until the sauce has thickened enough to coat the back of a spoon.

Prep your baking dish:

Lightly grease a 9x13inch baking dish and spread about 1/2 cup of your enchilada sauce across the bottom. This prevents sticking and gives the tortillas something to cling to.

Warm the tortillas:

I either microwave them wrapped in damp paper towels for 30 seconds or warm them directly over a gas burner for a few seconds each side. Cold tortilla will tear on you every single time.

Assemble the enchiladas:

Place about 1/4 cup of the beef filling and a small sprinkle of both cheeses down the center of each tortilla. Roll them up tightly but gently and arrange seamside down in the prepared baking dish.

Sauce and cheese time:

Pour the remaining enchilada sauce evenly over all the enchiladas making sure to cover the edges so they don't dry out. Scatter the remaining cheddar and Monterey Jack over the top.

Bake until bubbly:

Slide the dish into the oven for 20 to 25 minutes until the cheese is completely melted starting to golden in spots and the sauce is bubbling up around the edges.

The hardest part patience:

Let the enchiladas rest for 5 minutes before serving. This helps them set up slightly so they don't immediately fall apart when you cut them. Garnish with fresh cilantro if you want and serve with sour cream.

Pin It

My dad who claims he doesn't like Mexican food once ate three of these enchiladas without saying a word. Later he admitted he'd been wrong all these years and asked if I could teach him how to make the sauce. That's when I knew this recipe was something special.

Making Ahead and Freezing

I've discovered that these enchiladas freeze beautifully either before or after baking. If freezing unbaked just wrap the dish tightly and bake straight from frozen adding about 15 minutes to the cooking time. Leftovers reheat in the microwave like a dream.

Choosing Your Tortillas

Flour tortillas are more forgiving for beginners and roll up without cracking but corn tortillas give you that authentic flavor and texture. If you use corn fry them in a little oil first to make them pliable and they won't break on you.

Serving Suggestions

A simple green salad with lime vinaigrette cuts through the richness perfectly. I also love serving these with Mexican rice or refried beans when I want a more substantial meal.

• Warm some extra sauce to pass at the table
• Keep sour cream cold until serving time
• Have hot sauce available for the spice lovers

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There's something deeply satisfying about pulling that bubbling pan of enchiladas out of the oven. I hope these become a regular part of your dinner rotation too.

Recipe FAQs

→ What type of beef works best for this dish?

Lean ground beef with about 80% lean content provides the best texture and flavor when cooked for the filling.

→ Can the sauce be made spicier?

Yes, adding cayenne pepper or diced jalapeños to the sauce or filling will increase the heat level to your preference.

→ Are flour or corn tortillas better for this preparation?

Both work well; flour tortillas offer softness while corn tortillas add authentic texture. Corn tortillas also suit gluten-free needs.

→ How can I keep the filling moist while baking?

Simmering the beef mixture in broth and spooning enough sauce over the rolled tortillas helps retain moisture and enrich flavor.

→ Is it possible to prepare this in advance?

Yes, assemble the rolled tortillas and sauce in the baking dish, then refrigerate before baking. Add extra baking time from chilled state.