Championship Beef Enchiladas Red (Printable)

Tender beef and zesty red chili sauce combine with melted cheese for a crowd-pleasing dinner.

# What You Need:

→ Beef Filling

01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 cup beef broth
10 - 1 tablespoon tomato paste

→ Red Enchilada Sauce

11 - 2 tablespoons vegetable oil
12 - 2 tablespoons all-purpose flour
13 - 3 tablespoons chili powder
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - 1/4 teaspoon cayenne pepper
19 - 2 cups chicken or vegetable broth
20 - 6 ounce can tomato paste
21 - 1 teaspoon salt
22 - 1/2 teaspoon sugar

→ Assembly

23 - 12 corn tortillas, 6-inch
24 - 2 cups shredded cheddar cheese
25 - 1 cup shredded Monterey Jack cheese
26 - Fresh cilantro, chopped
27 - Diced red onion

# Steps:

01 - Brown ground beef in a large skillet over medium heat, breaking apart while cooking. Drain excess fat. Add chopped onion and sauté until softened, approximately 3 minutes. Add garlic, cumin, chili powder, smoked paprika, salt, and pepper, stirring for 1 minute. Incorporate tomato paste and beef broth, simmer until mixture thickens and liquid reduces, about 5 minutes. Remove from heat.
02 - Heat vegetable oil in a saucepan over medium heat. Whisk in flour, cooking for 1 minute to create a roux. Add chili powder, cumin, oregano, garlic powder, onion powder, and cayenne, stirring for 30 seconds. Gradually whisk in broth. Stir in tomato paste, salt, and sugar. Simmer for 7-10 minutes, whisking frequently until sauce reaches desired consistency. Adjust seasoning to taste.
03 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
04 - Wrap tortillas in a damp paper towel and microwave for 40 seconds. Alternatively, warm each tortilla individually in a dry skillet for 15-20 seconds per side. This prevents cracking during rolling.
05 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish. Place 2-3 tablespoons of beef mixture and a small amount of cheese on each tortilla. Roll tightly and place seam-side down in the dish. Pour remaining sauce over the top, covering all enchiladas. Sprinkle remaining cheese evenly over the surface.
06 - Bake for 20-25 minutes until cheese is fully melted and beginning to turn golden brown. Remove from oven and allow to rest for 5 minutes before serving.
07 - Top with freshly chopped cilantro and diced red onion. Serve immediately while hot.

# Expert Advice:

01 -
  • The homemade red sauce puts anything storebought to shame
  • Beef filling stays incredibly moist and flavorful
  • Makeahead friendly so you can actually enjoy your own party
02 -
  • Room temperature tortillas crack less than cold ones
  • The sauce will thicken slightly as it stands
  • Dont overfill or rolling becomes impossible
03 -
  • Make double the sauce and freeze half for next time
  • Use a mix of cheddar and Jack for the best melt

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