Beef Enchiladas with Sauce (Printable)
Ground beef filled tortillas baked with rich red sauce and melted cheese for a hearty meal.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Red Enchilada Sauce
09 - 2 tbsp vegetable oil
10 - 2 tbsp all-purpose flour
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - 1/2 tsp dried oregano
16 - 1/4 tsp cayenne pepper (optional)
17 - 2 cups chicken or beef broth
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
20 - 1 tsp tomato paste
→ Assembly
21 - 8 (8-inch) flour tortillas
22 - 2 cups shredded cheddar or Mexican blend cheese
23 - 1/4 cup chopped fresh cilantro (optional)
24 - Sour cream, for serving (optional)
# Steps:
01 - Set the oven to 375°F (190°C) to prepare for baking.
02 - In a large skillet over medium-high heat, brown ground beef, breaking it up as it cooks for about 5 minutes. Drain excess fat, add diced onion, and sauté for 3 to 4 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional minute before removing from heat.
03 - In a saucepan over medium heat, whisk vegetable oil and flour continuously for 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, and cayenne pepper; cook for 30 seconds. Gradually whisk in broth, then incorporate salt, black pepper, and tomato paste. Simmer while stirring until sauce thickens slightly, approximately 5 minutes. Remove from heat.
04 - Spread 1/2 cup of the enchilada sauce evenly over the bottom of a 9x13-inch baking dish. Place about 1/4 cup of beef filling onto each tortilla, sprinkle lightly with cheese, and roll tightly. Arrange the tortillas seam-side down in the dish.
05 - Pour the remaining enchilada sauce evenly over the rolled tortillas, then distribute the remaining cheese on top.
06 - Bake uncovered in the preheated oven for 20 to 25 minutes until the cheese is melted and bubbling.
07 - Allow to rest for 5 minutes after baking. Garnish with chopped cilantro if desired and serve with sour cream.
# Expert Advice:
01 -
- The sauce tastes homemade and bold without hours of simmering or a list of hard-to-find ingredients.
- Dinner comes together faster than takeout, and you control exactly how much spice hits your plate.
- Leftovers taste even better the next day, making this perfect for meal prep or feeding a crowd.
02 -
- Draining the excess fat from the beef is non-negotiable, or your filling will be greasy and your enchiladas will slide around in the sauce.
- Don't skimp on the cheese between the filling and on top, it's what makes these enchiladas feel indulgent and helps everything bind together as it bakes.
- If your tortillas crack when you roll them, warm them up over a gas flame or in a dry skillet for just a few seconds to make them pliable again.
03 -
- Make the sauce and filling the night before and refrigerate them separately, then assemble and bake the next day for a stress-free dinner.
- If your baking dish is shallow and the enchiladas stack high, cover with foil for the first 10 minutes of baking so the tops don't brown too fast before the centers heat through.