Beef Enchiladas Red Sauce (Printer-friendly)

Tortillas stuffed with seasoned beef and smothered in rich red sauce, baked to bubbly finish.

# What You’ll Need:

→ Red Enchilada Sauce

01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 2 cups low-sodium chicken broth
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon tomato paste

→ Beef Filling

12 - 1 pound ground beef
13 - 1 small yellow onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1/2 teaspoon ground cumin
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 2 tablespoons tomato paste
21 - 1/4 cup water

→ Assembly

22 - 8 medium (6-inch) flour or corn tortillas
23 - 1 1/2 cups shredded cheddar cheese or Mexican cheese blend
24 - 1/4 cup chopped fresh cilantro (optional)
25 - 1/4 cup diced red onion (optional)

# How to Make It:

01 - Set the oven to 375°F to prepare for baking.
02 - In a medium saucepan, heat vegetable oil over medium heat. Whisk in flour and cook for 1 minute, then blend in chili powder, cumin, garlic powder, onion powder, and oregano, stirring for 30 seconds. Gradually whisk in chicken broth, then add salt, pepper, and tomato paste. Simmer for 5 to 6 minutes until slightly thickened. Remove from heat.
03 - In a large skillet over medium-high heat, brown ground beef for 5 to 6 minutes, breaking it up as it cooks. Drain excess fat if needed. Add chopped onion and garlic, cooking until softened for 2 to 3 minutes. Stir in cumin, chili powder, smoked paprika, salt, pepper, tomato paste, and water. Cook until thickened for 2 minutes. Remove from heat.
04 - Spread 1/2 cup of the enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Briefly heat tortillas in a microwave or dry skillet until pliable for easy rolling.
06 - Place 2 to 3 tablespoons of beef filling in the center of each tortilla, sprinkle lightly with cheese, then roll tightly.
07 - Place rolled enchiladas seam-side down in the prepared baking dish.
08 - Pour the remaining enchilada sauce evenly over the enchiladas and top with the remaining shredded cheese.
09 - Bake at 375°F for 20 to 25 minutes until cheese is melted and bubbly.
10 - Optionally, garnish with chopped cilantro and diced red onion. Serve warm.

# Expert Tips:

01 -
  • The sauce tastes homemade because it is—none of that tinny, overly processed flavor you get from a jar.
  • You can have them on the table in just over an hour, so they're perfect for weeknight dinners when you want something that feels restaurant-worthy.
  • They freeze beautifully before baking, which means you can prep them on Sunday and have an easy dinner waiting for you later.
02 -
  • Don't skip warming the tortillas or they'll crack and unravel as you roll them, which turns a smooth process frustrating really fast.
  • The sauce thickens as it cools, so if yours seems a little thin when you're done simmering, that's actually perfect—it'll reach the right consistency in the baking dish.
  • Room temperature beef filling rolls much more easily than hot filling, so let it cool for a minute or two before you start assembling.
03 -
  • Brown your beef the night before and store it in the fridge—you'll save yourself 10 minutes on cooking day, and the flavors will actually develop more overnight.
  • If you want your sauce spicier, add a tiny pinch of cayenne or use hot chili powder instead of regular, but taste as you go because it builds quickly.
  • Freeze them before baking by wrapping the whole assembled dish tightly in foil, and when you're ready, just add 10 to 15 minutes to your baking time straight from the freezer.