Beef Enchiladas with Sauce (Print Version)
Ground beef rolled in soft tortillas and baked with bold red sauce and melted cheese.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
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
09 - 1/2 cup beef broth
→ Red Enchilada Sauce
10 - 2 tbsp vegetable oil
11 - 2 tbsp all-purpose flour (use gluten-free flour for GF)
12 - 2 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp garlic powder
15 - 1/2 tsp onion powder
16 - 1/2 tsp dried oregano
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 corn tortillas (6-inch) or flour tortillas
22 - 1 1/2 cups shredded cheddar cheese
23 - 1 cup shredded Monterey Jack cheese
24 - Fresh cilantro, chopped (for garnish)
25 - Sour cream, for serving (optional)
# How to Cook:
01 - Set oven temperature to 375°F.
02 - In a large skillet over medium heat, cook ground beef and onion, stirring occasionally until beef is browned and onion is tender, about 6 minutes. Drain excess fat if necessary.
03 - Add garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper to skillet; cook for 1 minute. Stir in beef broth and simmer until most liquid evaporates, roughly 3 minutes. Remove from heat.
04 - In a saucepan over medium heat, warm vegetable oil. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, and oregano; cook while stirring for 30 seconds until fragrant.
05 - Gradually whisk in broth, then add tomato paste, salt, and pepper. Simmer, stirring frequently, for 5 to 7 minutes until sauce thickens slightly. Remove from heat.
06 - Warm tortillas briefly in a dry skillet or microwave wrapped in a damp cloth until pliable.
07 - Spread half a cup of red sauce evenly on the bottom of a 9x13-inch baking dish. Place 2 to 3 tablespoons of beef filling and a sprinkle of both cheeses in the center of each tortilla; roll tightly and place seam-side down in the baking dish.
08 - Pour remaining red sauce over assembled enchiladas and sprinkle with remaining cheeses.
09 - Bake uncovered for 20 to 25 minutes until cheese melts and sauce bubbles.
10 - Garnish with chopped cilantro and serve with sour cream if desired.
# Expert Advice:
01 -
- The red sauce tastes like it simmered for hours, but you're honestly done in under an hour total.
- This is the kind of dish that makes people think you've been cooking since morning, even if you haven't.
- It freezes beautifully before baking, so you can build it when you have time and bake it when you need comfort.
- Ground beef fills the tortillas generously without feeling heavy or one-note.
02 -
- Draining the ground beef properly makes the difference between enchiladas that feel rich and ones that feel greasy—trust this step.
- The red sauce will thicken more as it cools, so if it seems slightly thin when you're done simmering, it's perfect.
- Warming your tortillas is not optional; cold tortillas will crack and your filling will spill out into the sauce.
- Assemble and bake immediately after filling, or the tortillas will start absorbing sauce and become harder to work with.
03 -
- Keep the tortillas warm and covered while you roll to prevent them from drying out and becoming brittle.
- Don't skimp on the cheese on top—it's the visual and textural payoff that makes this dish feel special rather than rushed.