If you’re craving a comforting, bold, and utterly delicious meal, look no further than this Beef Enchiladas With Red Sauce Recipe. It’s a delightful combination of tender ground beef infused with aromatic spices, all wrapped in soft tortillas and smothered in vibrant red enchilada sauce. Each bite bursts with rich flavor and cheesy goodness, making it a perfect dish for family dinners or gatherings where everyone asks for seconds. Trust me, once you try this recipe, it will quickly become one of your go-to favorites!
Ingredients You’ll Need
These ingredients are simple yet essential, coming together to create an explosion of flavors, textures, and vibrant colors that make these enchiladas irresistible. Each item plays a key role, whether it’s building the savory beef filling, adding warmth with spices, or layering in cheesy comfort.
- Olive oil: Adds a subtle richness while sautéing onions and garlic to build a flavorful base.
- Yellow onion: Provides sweetness and depth when softened, balancing the spices perfectly.
- Garlic cloves: Bring a punch of aromatic intensity that enhances the beef filling.
- Ground beef (80–90% lean): The hearty protein that makes these enchiladas filling and satisfying.
- Tomato paste: Concentrates tomato flavor and adds richness to the sauce and filling.
- Chili powder: Imparts mild heat and warmth, key for that classic enchilada profile.
- Ground cumin: Adds earthy, nutty notes that elevate the spiced beef mixture.
- Smoked paprika: Brings a smoky depth that complements the beef beautifully.
- Dried oregano: Introduces subtle herbal brightness to the seasoning blend.
- Kosher salt: Enhances all the flavors, making everything pop.
- Black pepper: Adds a hint of sharpness and balance.
- Beef broth or water: Gives moisture to the filling and helps meld the flavors.
- Red enchilada sauce (two 10-ounce cans): The star of the dish, delivering that tangy, spicy sauce coating every bite.
- Mexican blend cheese, shredded: Mixed cheese melt into the beef and topped on the enchiladas for creamy, gooey goodness.
- 6-inch flour tortillas: Soft and pliable wraps that hold the filling and sauce perfectly.
- Sour cream: Adds creamy cooling contrast when serving.
- Pico de gallo or salsa fresca: Fresh, zesty topping for brightness and texture.
- Fresh cilantro, chopped: Invigorates with a fresh herbal finish.
How to Make Beef Enchiladas With Red Sauce Recipe
Step 1: Prep your oven and baking dish
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9 by 13-inch baking dish to ensure your enchiladas don’t stick as they bake into bubbly perfection.
Step 2: Sauté aromatics
Heat olive oil in a large skillet over medium heat. Toss in your finely chopped yellow onion and cook it just until it softens and turns translucent, about 4 to 5 minutes. This step creates a sweet, tender base that’s vital for an irresistible filling.
Step 3: Add garlic and brown the beef
Next, stir in the minced garlic and let it sizzle for about 30 seconds to release its aromatic oils. Then add the ground beef and cook, breaking it apart with a spatula, until it’s no longer pink—about 6 to 8 minutes. Drain off any extra grease to keep the texture just right.
Step 4: Spice it up
Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Cook everything together for 1 to 2 minutes to toast the spices lightly and coat the beef evenly, layering deep flavor right into your filling.
Step 5: Simmer with sauce and broth
Pour in the beef broth (or water) along with one full can of the red enchilada sauce. Stir to combine, then let it gently simmer for about 5 minutes until thickened slightly. Finally, stir in 2 cups of shredded Mexican blend cheese so it melts into the savory beef mixture, creating a rich, gooey filling.
Step 6: Warm tortillas
Warm the flour tortillas in the microwave, wrapped in a clean towel for 30 to 45 seconds, or briefly heat them in a dry skillet. This keeps them soft and flexible, perfect for rolling without tearing.
Step 7: Assemble the enchiladas
Spoon about half a cup of the remaining enchilada sauce into the bottom of your greased baking dish, spreading it evenly. Divide the cheesy beef filling among the tortillas, placing each scoop down the center, then carefully roll them up and place them seam-side down in the dish.
Step 8: Sauce and cheese topping
Pour the leftover enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cup of shredded cheese across the top, ensuring every bite will have gooey, melted goodness nestled in every corner.
Step 9: Bake to bubbly perfection
Bake the enchiladas for 20 to 25 minutes until the sauce bubbles and the cheese turns golden and delicious. Let them rest for 10 minutes to set before serving—patience rewards you with perfect slices and rich flavor.
Step 10: Garnish and serve
Top your enchiladas with a generous dollop of sour cream, fresh pico de gallo or salsa fresca, and a sprinkle of chopped cilantro. These vibrant garnishes add fresh, creamy, and zesty contrasts that elevate every bite.
How to Serve Beef Enchiladas With Red Sauce Recipe
Garnishes
Don’t skip the garnishes! Sour cream adds cooling creaminess that balances the spicy sauce, while pico de gallo or salsa fresca brings juicy freshness. A sprinkle of fresh cilantro adds a herby brightness that completes the dish with a fresh pop of flavor and color.
Side Dishes
This recipe pairs beautifully with simple sides like Mexican rice, refried beans, or even a fresh green salad with a lime vinaigrette. These sides add complementary textures and flavors, rounding out your meal into a festive feast.
Creative Ways to Present
For a fun twist, serve your Beef Enchiladas With Red Sauce Recipe in individual ramekins for a personal touch or cut them into bite-sized pieces for a party appetizer platter. You can also drizzle extra sauce artistically on the plate and garnish with edible flowers or avocado slices for an unexpected gourmet flair.
Make Ahead and Storage
Storing Leftovers
Keep leftover enchiladas in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight, making the next-day meal just as satisfying as fresh.
Freezing
You can freeze assembled but unbaked enchiladas by wrapping the dish tightly with foil and plastic wrap. They keep well for up to 3 months. Thaw in the refrigerator overnight before baking as usual for convenient meal prep.
Reheating
Reheat individual portions in the microwave until warmed through, or place the entire dish in a 350-degree oven covered with foil for 20 to 25 minutes to avoid drying out. Adding a splash of water or extra sauce helps keep it moist and delicious.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas give a traditional touch with a slightly firmer texture. Just warm them carefully to make them pliable and less likely to crack when rolling.
Is this recipe very spicy?
The heat level is moderate due to chili powder and red sauce, but you can easily adjust the spice by choosing a mild or hot enchilada sauce and tweaking the chili powder amount to suit your taste.
Can I make this recipe vegetarian?
Yes! Substitute the ground beef with sautéed mushrooms, black beans, or a mix of vegetables. Use vegetable broth instead of beef broth, and you’ll still have a hearty, satisfying enchilada.
What kind of cheese works best?
A Mexican cheese blend is ideal because it melts beautifully and offers a flavorful combination of cheddar, Monterey Jack, and queso quesadilla. You can also use just cheddar or Monterey Jack if that’s what you have on hand.
Can I prepare these enchiladas ahead of time?
Definitely. Assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. This makes dinner prep super easy when you’re short on time.
Final Thoughts
This Beef Enchiladas With Red Sauce Recipe is a guaranteed crowd-pleaser that fills your kitchen with inviting aromas and your table with bold, comforting flavors. It’s one of those dishes that makes everyone ask for seconds and leaves you feeling happy and nourished. Go ahead, make a batch today and watch it become a treasured favorite in your recipe collection!
Print
Beef Enchiladas With Red Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Classic Beef Enchiladas with Red Sauce combine seasoned ground beef, melted cheese, and warm flour tortillas baked in a rich, flavorful enchilada sauce. This hearty Mexican dish is perfect for a family dinner or entertaining guests, topped with sour cream, fresh pico de gallo, and cilantro for a vibrant finish.
Ingredients
Beef Mixture
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 pounds ground beef (80–90% lean)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup beef broth or water
- 2 (10-ounce) cans red enchilada sauce, divided
- 3 cups shredded Mexican blend cheese, divided
Tortillas & Toppings
- 10 6-inch flour tortillas
- 1/2 cup sour cream, for serving
- 1/2 cup pico de gallo or salsa fresca, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare it for baking the enchiladas.
- Sauté onions: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent, developing a sweet base flavor.
- Cook garlic and beef: Stir in the minced garlic and cook for 30 seconds to release aroma. Add the ground beef, breaking it up with a spatula, and cook for 6–8 minutes until fully browned and no pink remains. Drain excess grease if necessary.
- Add spices and tomato paste: Incorporate tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper into the beef. Cook for 1–2 minutes while stirring to evenly coat the meat with spices.
- Simmer with liquid and sauce: Pour in beef broth or water and one full can of red enchilada sauce. Stir well and simmer for about 5 minutes to slightly thicken the mixture. Turn off heat and stir in 2 cups of shredded cheese until melted into the beef.
- Warm tortillas: Heat the flour tortillas wrapped in a clean towel in the microwave for 30–45 seconds or warm them in a dry skillet until soft and pliable to prevent cracking when rolled.
- Assemble enchiladas: Spread about 1/2 cup of the second can of enchilada sauce evenly over the bottom of the prepared baking dish. Divide the cheesy beef mixture evenly among the tortillas, placing it down the center of each, then roll them up and place seam-side down in the dish.
- Add sauce and cheese topping: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining 1 cup of shredded cheese for a bubbly, golden crust when baked.
- Bake: Bake in the preheated oven for 20–25 minutes until the sauce bubbles and cheese melts and lightly browns. Remove from oven and let stand for 10 minutes to set.
- Serve: Top the enchiladas with sour cream, pico de gallo or salsa fresca, and chopped fresh cilantro for a fresh, tangy finish.
Notes
- For a spicier dish, add chopped jalapeños to the beef mixture or spiced enchilada sauce.
- Use corn tortillas if you prefer gluten-free; warm gently to prevent breakage.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated covered in the oven or microwave.
- For more richness, swap sour cream topping with crema or add avocado slices.
- To make this dish ahead, assemble in the baking dish and refrigerate; bake when ready to serve, adding a few extra minutes to baking time if cold.
