Beef Enchiladas with Red Sauce

The smell of cumin and chili powder hitting hot oil still transports me back to my first apartment kitchen, where I learned that homemade enchilada sauce bears little resemblance to the canned stuff I grew up on. My roommate walked in mid-simmer, demanding to know what restaurant I had ordered from. When I told her it was just ground beef and tortillas, she looked at me like I had revealed a magic trick.

I once made these for a Tuesday night dinner when friends dropped by unexpectedly. One friend took three enchiladas before admitting she had already eaten dinner. Now whenever I invite people over, someone asks if these are on the menu. The way the cheese bubbles up and browns in spots makes the kitchen feel like the best kind of restaurant.

Ingredients

• 2 tablespoons vegetable oil: Creates the base for your roux and carries all those warm spices beautifully
• 2 tablespoons all-purpose flour: Thickens the sauce to coat every tortilla evenly without becoming gluey
• 3 tablespoons chili powder: The backbone of your sauce, use good quality powder for the best color and flavor
• 1 teaspoon ground cumin: Adds that earthy depth that makes enchiladas taste authentic
• 1 teaspoon garlic powder: Distributes evenly through the sauce better than fresh garlic would
• ½ teaspoon onion powder: Rounds out the flavor without adding texture
• ½ teaspoon dried oregano: A classic Mexican herb that balances the heat
• ¼ teaspoon cayenne pepper: Optional depending on your heat tolerance
• 2 cups low-sodium chicken or beef broth: The liquid base that brings everything together
• 1 tablespoon tomato paste: Adds richness and a slight sweetness
• 1 teaspoon salt: Essential for bringing all the flavors forward
• ½ teaspoon black pepper: Adds a gentle background warmth
• 1 pound ground beef: The hearty filling that makes this a satisfying meal
• 1 small onion, finely chopped: Sweetens as it cooks and adds texture to the beef
• 2 cloves garlic, minced: Fresh aromatic that blooms in the hot beef
• ½ teaspoon ground cumin: Reinforces the cumin in the sauce for harmony
• ½ teaspoon chili powder: Echoes the sauce without overwhelming
• ½ teaspoon smoked paprika: My secret ingredient for a subtle smoky depth
• ½ teaspoon salt: Season the beef well since the sauce only coats the outside
• ¼ teaspoon black pepper: Freshly ground makes a noticeable difference
• 8 corn tortillas: Authentic choice that softens beautifully in the oven
• 1½ cups shredded cheddar or Monterey Jack cheese: Melts into that irresistible bubbly topping
• 2 tablespoons chopped fresh cilantro: Bright finish that cuts through the richness
• Sour cream and lime wedges: Cool and acidic contrast to the warm spiced filling

Instructions

Make the roux:

Whisk oil and flour in a saucepan over medium heat, stirring constantly for 1 minute until it smells nutty and looks like wet sand.

Bloom the spices:

Add chili powder, cumin, garlic powder, onion powder, oregano and cayenne, cooking for just 30 seconds until the aroma fills your kitchen.

Add the liquid:

Slowly whisk in broth and tomato paste, stirring out any lumps before seasoning with salt and pepper.

Simmer to thicken:

Let the sauce bubble gently for 8 to 10 minutes, stirring occasionally, until it coats the back of a spoon.

Brown the beef:

Cook ground beef in a large skillet over medium-high heat, breaking it up with a spoon until no pink remains.

Soften the onion:

Add chopped onion to the beef and cook for 3 minutes until translucent and fragrant.

Season the filling:

Stir in garlic, cumin, chili powder, smoked paprika, salt and pepper, cooking for 1 minute to wake up the spices.

Heat the oven:

Preheat to 375 degrees and spread ½ cup sauce over the bottom of a 9x13 baking dish.

Warm the tortillas:

Heat tortillas in a dry skillet or microwave until pliable so they roll without cracking.

Fill and roll:

Place about ¼ cup beef filling in each tortilla, roll tightly and arrange seam-side down in the prepared dish.

Sauce and cheese:

Pour remaining sauce over enchiladas and sprinkle cheese evenly across the top.

Bake until bubbly:

Bake for 20 to 25 minutes until cheese is melted and beginning to brown in spots.

Garnish and serve:

Top with fresh cilantro and serve with sour cream and lime wedges on the side.

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These enchiladas have become my go-to comfort food, the dish I make when I need something that feels like a hug. Last winter I made them during a snowstorm and the house smelled so good that neighbors actually knocked on the door to see what was cooking.

Making It Ahead

The sauce actually tastes better the next day as the spices meld together. I often double the recipe and freeze half, then just thaw and reheat while I brown the beef. You can also assemble the entire dish up to a day before baking, just add an extra 5 minutes to the cook time if going straight from the refrigerator.

Perfect Pairings

A simple green salad with lime vinaigrette cuts through the richness, while Mexican rice or refried beans make it a complete feast. I love serving these with ice cold beer or a fruity red wine that can stand up to the bold spices. The contrast between hot enchiladas and cold crema never gets old.

Customization Ideas

Swap black beans for half the beef to make it lighter while keeping protein high. Roasted poblano peppers add a smoky dimension that takes this to the next level.

• Add corn kernels to the beef filling for sweetness and texture
• Try pepper jack cheese if you want extra heat throughout
• Sprinkle diced jalapeños over the cheese before baking

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There is something deeply satisfying about pulling a bubbling dish of enchiladas from the oven, the cheese still sizzling slightly. This recipe has fed my family through countless busy weeknights and celebratory weekends alike.

Recipe FAQs

→ How do I make the red sauce thicker?

Simmer the sauce longer to reduce excess liquid or adjust the roux by slightly increasing flour and oil at the start for a thicker texture.

→ Can I use beef broth instead of chicken broth in the sauce?

Yes, beef broth adds a deeper savory flavor that complements the ground beef well.

→ What type of cheese works best for melting on top?

Cheddar or Monterey Jack cheeses provide a smooth melt and a mild, creamy flavor perfect for this dish.

→ How can I make this gluten-free?

Use certified gluten-free corn tortillas and substitute all-purpose flour in the sauce with gluten-free flour options.

→ What spices add heat to the dish?

Cayenne pepper in the sauce and chili powder in both beef filling and sauce bring mild to moderate heat to balance flavors.