Beef Enchiladas Homemade Sauce (Printable)
Tender tortillas stuffed with seasoned beef and topped with rich homemade red sauce and melted cheese.
# What You'll Need:
→ Red Enchilada Sauce
01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 2 cups low-sodium chicken broth
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon tomato paste
→ Beef Filling
12 - 1 pound ground beef
13 - 1 small yellow onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1/2 teaspoon ground cumin
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 2 tablespoons tomato paste
21 - 1/4 cup water
→ Assembly
22 - 8 medium (6-inch) flour or corn tortillas
23 - 1 1/2 cups shredded cheddar cheese or Mexican cheese blend
24 - 1/4 cup chopped fresh cilantro (optional)
25 - 1/4 cup diced red onion (optional)
# How to Make It:
01 - Set oven temperature to 375°F.
02 - In a medium saucepan, heat vegetable oil over medium heat. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, and oregano; cook for 30 seconds. Gradually whisk in chicken broth. Stir in salt, black pepper, and tomato paste. Simmer for 5 to 6 minutes until slightly thickened, then remove from heat.
03 - In a large skillet over medium-high heat, brown ground beef for 5 to 6 minutes, breaking it up as it cooks. Drain excess fat if needed. Add chopped onion and minced garlic and cook until softened, about 2 to 3 minutes. Mix in cumin, chili powder, smoked paprika, salt, black pepper, tomato paste, and water. Cook another 2 minutes until thickened, then remove from heat.
04 - Spread 1/2 cup of the prepared enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Briefly warm tortillas in the microwave or in a dry skillet to make them pliable.
06 - Spoon 2 to 3 tablespoons of beef filling onto the center of each tortilla. Sprinkle a small amount of cheese over the filling, then roll tortillas tightly.
07 - Place rolled enchiladas seam-side down in the prepared baking dish.
08 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle remaining shredded cheese on top.
09 - Bake at 375°F for 20 to 25 minutes until cheese is melted and bubbling.
10 - Optionally garnish with chopped cilantro and diced red onion. Serve warm.
# Expert Advice:
01 -
- The red sauce comes together in under ten minutes and tastes like you've been simmering it all day.
- Ground beef seasons itself beautifully with just the right spice blend, no fancy ingredients needed.
- You can fill and assemble everything ahead, then bake it fresh when guests arrive.
02 -
- Cold tortillas tear, warm ones roll like silk, so don't skip that quick warm step.
- If your sauce looks too thin after simmering, it's fine, it will thicken more as it bakes and the cheese melts into it.
- Seam-side down keeps everything tucked and prevents unraveling in the oven.
03 -
- Make the sauce and filling the day before and refrigerate them separately, then assemble and bake fresh when you need it.
- If you like heat, stir a pinch of cayenne into the sauce or swap in hot chili powder for regular.