Beef Enchiladas Red Sauce Cheese

The kitchen filled with that unmistakable earthy aroma of chili powder and cumin hitting hot oil, and I knew these enchiladas were going to be something special. My roommate wandered in, drawn by the smell, and asked what Mexican restaurant Id ordered from. When I told her I was making enchiladas from scratch, she sat on a stool and watched me assemble the sauce, convinced Id discovered some family secret.

These enchiladas saved me during a particularly brutal winter when comfort food felt like the only thing keeping me sane. Id make a big batch on Sunday and eat happy leftovers all week, the sauce somehow tasting better each day as the flavors deepened and melded together.

Ingredients

• 1 lb ground beef: I like using 85/15 for that perfect balance of flavor and moisture without too much excess fat to drain
• 1 medium onion: Finely chopped so it virtually disappears into the filling, lending sweetness without any crunchy texture
• 2 cloves garlic: Minced fresh because nothing compares to that aromatic punch when it hits the beef
• 1 tsp ground cumin: The earthy backbone that makes the filling taste authentic and deeply savory
• 1 tsp chili powder: Adds mild heat and that classic red color without overwhelming the beef
• ½ tsp smoked paprika: My secret ingredient for adding depth and a subtle smoky undertone
• ½ cup beef broth: Keeps the filling moist and creates a little sauce that gets absorbed into the tortillas
• 2 tbsp vegetable oil: The foundation for roux, making the sauce velvety and rich
• 2 tbsp all-purpose flour: Thickens the sauce to that perfect coating consistency
• 3 tbsp chili powder: Generous amount gives the sauce its deep red color and robust flavor
• 2 cups broth: Chicken or beef both work beautifully, creating that pourable consistency
• 8 flour tortillas: Medium size wraps perfectly around the filling without tearing
• 3 cups shredded cheese: A blend of sharp cheddar and Monterey Jack melts into that irresistible stretchy topping

Instructions

Brown the beef:

Cook the ground beef in a large skillet over medium heat, breaking it up with your spatula until its no longer pink. Drain any excess fat if you prefer a lighter filling.

Build the base:

Add the chopped onion and minced garlic to the beef, cooking for about 3 minutes until the onion softens and turns translucent. Your kitchen should smell amazing right about now.

Season it up:

Stir in the cumin, chili powder, smoked paprika, salt, and black pepper, then pour in the beef broth. Let everything simmer together for 5 minutes until the liquid reduces slightly and the beef is coated in a rich, spiced sauce.

Make the roux:

Heat the vegetable oil in a separate saucepan over medium heat and whisk in the flour, cooking for just 1 minute to eliminate any raw flour taste.

Add the spices:

Stir in the chili powder, cumin, garlic powder, onion powder, oregano, and salt for about 30 seconds until fragrant, being careful not to burn the spices.

Create the sauce:

Gradually whisk in the broth and tomato paste, stirring constantly to prevent any lumps from forming. Simmer for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.

Prep the pan:

Pour about half a cup of your enchilada sauce into the bottom of a 9x13-inch baking dish, spreading it evenly to prevent the tortillas from sticking.

Warm the tortillas:

Quickly warm the tortillas in a microwave or dry skillet so they are pliable and less likely to crack when rolled.

Fill and roll:

Spoon some beef filling down the center of each tortilla, add a sprinkle of cheese, then roll them up tight and place seam-side down in the prepared dish.

Smother and bake:

Pour the remaining sauce over the enchiladas, top with the rest of the cheese, and bake at 375°F for 20 to 25 minutes until everything is bubbling and the cheese is perfectly melted and golden.

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My dad took one bite of these enchiladas and promptly declared them better than his favorite Mexican restaurant. That same restaurant where he has been a regular for twenty years, where the servers know his name and bring his preferred salsa without asking.

Making It Your Own

I have discovered that adding a can of diced green chiles to the beef filling creates pockets of tangy heat that brighten each bite. Sometimes I will throw in a handful of frozen corn when the season feels right, adding little bursts of sweetness that contrast beautifully with the rich spiced beef.

The Leftover Situation

These enchiladas somehow manage to taste even better the next day, as if all those spices had a sleepover and became best friends overnight. The sauce absorbs into the tortillas, creating this incredibly tender texture that makes reheated leftovers feel like a completely new and possibly superior experience.

Serving Suggestions

A cool dollop of sour cream cuts through the richness and creates these lovely temperature and flavor contrasts that I find completely irresistible. I like to serve these with a simple green salad dressed with lime vinaigrette, letting the crisp fresh greens balance out the hearty, cheesy comfort of the enchiladas.

• Fresh avocado slices add creaminess that complements the sharp cheddar perfectly
• A squeeze of fresh lime right before serving brightens the entire dish
• Pickled red onions on top add a tangy crunch that cuts through the richness

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There is something profoundly satisfying about pulling bubbling, cheesy enchiladas from the oven and watching everyone at the table light up. These have become my go-to comfort food, the dish I turn to when I need a hug in the form of dinner.

Recipe FAQs

→ What spices are used to flavor the beef filling?

The beef mixture is seasoned with ground cumin, chili powder, smoked paprika, salt, and black pepper, creating a savory and slightly smoky profile.

→ How is the red sauce prepared?

The sauce is made by cooking flour in oil, then whisking in chili powder, cumin, garlic and onion powders, oregano, salt, broth, and tomato paste, simmered until thickened.

→ Can corn tortillas be used instead of flour tortillas?

Yes, corn tortillas can be substituted, especially for a gluten-free option, but ensure the sauce is also gluten-free.

→ How long should the enchiladas bake?

Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the cheese is melted and sauce is bubbling.

→ What are some suggested garnishes or serving ideas?

Fresh chopped cilantro adds brightness. Serving with sour cream, avocado, or a squeeze of lime complements the rich flavors.