Description: These Beef Enchiladas with Red Sauce are the ultimate comfort food! Packed with a savory beef filling, smothered in a rich homemade red sauce, and loaded with melted cheese, this recipe is sure to become a family favorite. Perfect for a cozy weeknight dinner or a festive gathering, these enchiladas are surprisingly easy to make and bursting with flavor.
Ingredients:
For the Beef Filling:
- 1 lb ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Red Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups chicken or beef broth
- Salt, to taste
Assembly:
- 8 corn tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro (for garnish)
- Sliced green onions (optional)
- Sour cream (optional)
Preparation:
Step 1: Preheat your oven to 375°F (190°C). This ensures your enchiladas bake evenly and the cheese melts beautifully.
Step 2: Prepare the beef filling. In a skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is softened. Drain off any excess grease.
Step 3: Add the garlic, cumin, chili powder, salt, and pepper to the beef mixture. Stir well to combine and cook for another 2-3 minutes, allowing the spices to bloom and release their flavors. Remove from heat and set aside.
Step 4: Make the red enchilada sauce. In a saucepan over medium heat, heat the vegetable oil. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly to create a roux. This will help thicken the sauce.
Step 5: Stir in the chili powder, garlic powder, onion powder, cumin, and oregano into the roux. Cook for another 30 seconds, stirring constantly, to toast the spices.
Step 6: Slowly pour in the chicken or beef broth while whisking continuously to prevent lumps from forming. Simmer the sauce for 8-10 minutes, or until it has thickened to your desired consistency. Season with salt to taste.
Instructions:
- Warm the corn tortillas slightly to make them more pliable and prevent tearing. You can do this by wrapping them in a damp paper towel and microwaving for a few seconds, or by lightly heating them on a dry skillet.
- Spoon a generous amount of the beef filling onto each tortilla.
- Sprinkle some shredded cheese over the beef filling.
- Roll the tortilla tightly and place it seam-side down in a greased baking dish.
- Once all the enchiladas are rolled and placed in the dish, pour the red sauce evenly over the top.
- Sprinkle the remaining cheese over the sauced enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Why will you love this recipe?
This Beef Enchiladas with Red Sauce recipe is a winner because it’s:
- Incredibly flavorful: The combination of the savory beef filling, rich red sauce, and melted cheese creates an explosion of taste in every bite.
- Easy to customize: You can easily adjust the spice level by adding more or less chili powder. You can also substitute the beef with shredded chicken or black beans for a vegetarian option.
- Perfect for meal prep: These enchiladas can be assembled ahead of time and baked just before serving. They also reheat well, making them ideal for leftovers.
- A crowd-pleaser: Everyone loves enchiladas! This recipe is perfect for feeding a hungry family or entertaining friends.
Serving Suggestions:
- Garnish with fresh cilantro, sliced green onions, and a dollop of sour cream for a burst of freshness and added flavor.
- Serve with a side of Mexican rice and refried beans for a complete and satisfying meal.
- Add a side of guacamole and tortilla chips for dipping.
- A simple salad with a lime vinaigrette provides a refreshing contrast to the richness of the enchiladas.
Tips:
- To prevent the tortillas from tearing, warm them slightly before filling. You can also lightly fry them in oil for a few seconds per side.
- Don’t overfill the tortillas, or they will be difficult to roll and may burst during baking.
- If you want a spicier sauce, add a pinch of cayenne pepper or a dash of hot sauce to the red sauce.
- For a smoother sauce, use an immersion blender to blend the red sauce after it has simmered.
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutritional Information:
- Calories: Approximately 430 kcal per serving (estimated)
- Protein: Varies depending on the fat content of the ground beef
- Sodium: Varies depending on the broth and seasonings used
Conclusion
These Beef Enchiladas with Red Sauce are a delicious and comforting dish that’s perfect for any occasion. With their savory filling, rich sauce, and cheesy topping, they’re sure to be a hit with everyone. So gather your ingredients, preheat your oven, and get ready to enjoy a truly unforgettable meal!
Questions and Answers about this Recipe:
- Can I make these enchiladas ahead of time?
- Absolutely! You can assemble the enchiladas completely, cover the baking dish with plastic wrap, and refrigerate them for up to 24 hours before baking. When you’re ready to bake, simply remove the plastic wrap and bake as directed. You may need to add a few extra minutes to the baking time if the enchiladas are cold from the refrigerator.
- What kind of cheese is best for enchiladas?
- I recommend using a shredded cheddar cheese or a Mexican blend cheese, as they melt well and have a great flavor. However, you can also use Monterey Jack, Colby Jack, or even a combination of cheeses. Feel free to experiment and find your favorite!
- Can I use flour tortillas instead of corn tortillas?
- While corn tortillas are the traditional choice for enchiladas, you can use flour tortillas if you prefer. However, keep in mind that flour tortillas tend to be more delicate than corn tortillas, so be careful not to overfill them or they may tear.
- Can I freeze these enchiladas?
- Yes, you can freeze these enchiladas for longer storage. Assemble the enchiladas as directed, but don’t bake them. Cover the baking dish tightly with plastic wrap and then with foil. Freeze for up to 2-3 months. When you’re ready to bake, thaw the enchiladas in the refrigerator overnight. Remove the plastic wrap and foil and bake as directed.
- What can I substitute for the ground beef?
- There are several great substitutes for ground beef. Ground turkey or ground chicken work well and offer a leaner alternative. You could also use shredded chicken or pork. For a vegetarian option, try using black beans, pinto beans, or a combination of vegetables like corn, bell peppers, and zucchini. Just make sure to adjust the seasonings accordingly to complement the flavors of your chosen substitute.
