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
Scale
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.
