Beef Enchiladas Red Sauce Cheese (Print View)
Tender beef and melted cheese wrapped in tortillas, baked with rich red sauce for a comforting meal.
# Ingredient List:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - ½ tsp smoked paprika
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - ½ cup beef broth
→ Red Enchilada Sauce
10 - 2 tbsp vegetable oil
11 - 2 tbsp all-purpose flour
12 - 3 tbsp chili powder
13 - 1 tsp ground cumin
14 - ½ tsp garlic powder
15 - ½ tsp onion powder
16 - ¼ tsp dried oregano
17 - ¼ tsp salt
18 - 2 cups chicken or beef broth
19 - 1 tsp tomato paste
→ Assembly
20 - 8 medium flour tortillas
21 - 2 cups shredded cheddar cheese
22 - 1 cup shredded Monterey Jack cheese
23 - 2 tbsp fresh cilantro, chopped
# How to Make:
01 - Preheat oven to 375°F.
02 - Heat large skillet over medium heat. Add ground beef and cook, breaking apart, until browned. Drain excess fat if needed.
03 - Add onion and garlic to skillet. Sauté 3 minutes until softened. Stir in cumin, chili powder, smoked paprika, salt, pepper, and beef broth. Simmer 5 minutes until slightly thickened.
04 - Heat oil in saucepan over medium heat. Whisk in flour and cook 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, and salt. Stir 30 seconds. Gradually whisk in broth and tomato paste. Simmer 5-7 minutes until thickened.
05 - Spread ½ cup enchilada sauce evenly over bottom of 9x13-inch baking dish.
06 - Warm tortillas briefly to soften. Spoon beef filling down center of each tortilla, add cheese sprinkle, roll up, and place seam-side down in dish.
07 - Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
08 - Bake 20-25 minutes until cheese is melted and sauce is bubbling.
09 - Garnish with chopped cilantro if desired. Serve hot.
# Expert Advice:
01 -
- The homemade red sauce puts anything from a jar to shame and comes together in under ten minutes
- The beef filling stays incredibly moist thanks to that splash of broth while simmering
02 -
- Dont skip warming the tortillas first, or they will crack and tear when you try to roll them
- The sauce needs to simmer long enough to lose its raw flour taste, so be patient during those few minutes
03 -
- If using corn tortillas, fry them briefly in hot oil before filling to prevent cracking
- Let the assembled enchiladas sit for 10 minutes before baking for easier slicing