Championship Beef Enchiladas Red

The first time I made these enchiladas, my kitchen smelled like a authentic Mexican taqueria for days. My roommate kept wandering in, asking if dinner was ready yet. That rich red sauce has a way of calling everyone to the table.

Last winter when my sister came to visit during that terrible snowstorm, I whipped these up on a whim. We ate them huddled on the couch watching movies, and she still talks about that dinner whenever enchiladas come up.

Ingredients

• 1 lb ground beef: The 8020 ratio gives you the best flavor without excessive grease
• 1 small onion: Finely chopped so it practically disappears into the filling
• 2 cloves garlic: Minced fresh beats anything preminced
• 1 tsp ground cumin: This earthy spice is essential for that authentic flavor
• 1 tsp chili powder: Use a good quality brand for deeper color and taste
• 1/2 tsp smoked paprika: Adds a subtle smokiness you cant quite place
• 1/2 tsp salt: Enhances all the other spices
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
• 1/2 cup beef broth: Helps create a saucy filling
• 1 tbsp tomato paste: Concentrates the beefy flavor
• 2 tbsp vegetable oil: For making the sauce roux
• 2 tbsp allpurpose flour: Thickens the sauce perfectly
• 3 tbsp chili powder: This much gives the sauce its signature red color
• 1 tsp ground cumin: Layers beautifully with the filling spices
• 1/2 tsp dried oregano: Adds an herbal note typical of Mexican cooking
• 1/2 tsp garlic powder: Boosts the garlicky flavor in the sauce
• 1/2 tsp onion powder: Rounds out the sauce base
• 1/4 tsp cayenne pepper: Optional but recommended for gentle heat
• 2 cups chicken or vegetable broth: The liquid base for your sauce
• 1 small can tomato paste: Essential for body and richness
• 1 tsp salt: Balance out the tomatoes and spices
• 1/2 tsp sugar: Cuts the acidity just enough
• 12 corn tortillas: Yellow or white both work beautifully
• 2 cups shredded cheddar cheese: Sharp cheddar adds bold flavor
• 1 cup shredded Monterey Jack: Melts like a dream
• Fresh cilantro: The finishing touch that brightens everything
• Diced red onion: Optional but adds fresh crunch and color

Instructions

Cook the beef filling:

Brown the beef in a large skillet over medium heat, breaking it up as it cooks. Drain the excess fat before adding the onion.

Add aromatics:

Cook the onion until softened, then stir in garlic and spices. Let them bloom in the fat for about a minute.

Simmer the filling:

Add tomato paste and beef broth, letting everything simmer until thickened. Most of the liquid should evaporate.

Start the sauce roux:

Heat oil in a saucepan and whisk in flour. Cook for one minute until it smells nutty.

Add sauce spices:

Stir in chili powder, cumin, oregano, and remaining spices. Cook for 30 seconds to wake up the flavors.

Build the sauce:

Gradually whisk in broth, then add tomato paste, salt, and sugar. Simmer for 710 minutes until thickened.

Prep your baking space:

Preheat oven to 375F and grease a 9x13inch baking dish.

Soften the tortillas:

Wrap them in a damp towel and microwave for 40 seconds. This prevents cracking during rolling.

Begin assembly:

Spread 1/2 cup sauce in the baking dish. Fill each tortilla with beef and cheese, rolling tightly.

Finish and bake:

Place enchiladas seamside down, cover with remaining sauce and cheese. Bake 2025 minutes until bubbly.

Rest and serve:

Let them cool for 5 minutes so they set up slightly. Garnish with cilantro and red onion.

Save

My neighbor Juan took one bite and said these reminded him of his abuelas Sunday dinners. Thats the moment I knew this recipe was something special.

Making Ahead

You can assemble the entire dish up to 24 hours before baking. Cover tightly with foil and refrigerate. Add 510 minutes to the baking time since everything will be cold.

Freezing Instructions

Wrap the assembled, unbaked enchiladas in two layers of foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

These enchiladas shine alongside simple sides that let them take center stage. A crisp green salad with lime vinaigrette cuts through the richness perfectly.

• Warm some tortilla chips on the side
• Serve with extra sauce on the table
• Keep sour cream handy for the heat sensitive

Save

Theres something about pulling that bubbling dish out of the oven that makes all the prep work worth it. Watch how quickly these disappear.

Questions & Answers

→ What spices enhance the beef filling?

The beef filling is flavored with ground cumin, chili powder, smoked paprika, garlic, salt, and black pepper for a robust taste.

→ How is the red sauce thickened?

A roux is made by cooking flour with vegetable oil, then combined with chili powder, cumin, oregano, garlic and onion powders, broth, and tomato paste, simmering until thickened.

→ Can tortillas be warmed without a microwave?

Yes, tortillas can be gently warmed in a skillet to soften and prevent cracking during assembly.

→ What cheeses are used in the enchiladas?

Shredded cheddar and Monterey Jack cheeses provide a rich, melty topping and filling.

→ Are there suggested substitutions for the beef?

Ground turkey or chicken can be used instead of beef for a lighter variation.