Beef Enchiladas with Sauce (Print Version)

Ground beef in corn tortillas topped with spiced red sauce and melted cheese for a hearty meal.

# 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 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon cayenne pepper
09 - 2 cups low-sodium chicken or beef broth
10 - 1 tablespoon tomato paste
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper

→ Beef Filling

13 - 1 pound ground beef
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon chili powder
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper

→ Assembly and Garnishes

21 - 8 corn tortillas
22 - 1 1/2 cups shredded cheddar or Monterey Jack cheese
23 - 2 tablespoons chopped fresh cilantro
24 - Sour cream for serving
25 - Lime wedges for serving

# How-To Steps:

01 - Heat oil in a saucepan over medium heat. Whisk in flour to form a roux and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, and cayenne. Cook 30 seconds until fragrant. Gradually whisk in broth and tomato paste, stirring until smooth. Add salt and pepper. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened.
02 - Heat a large skillet over medium-high heat. Cook ground beef until browned, breaking it up as it cooks. Add onion and cook 3 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook 1 minute. Drain excess fat if needed.
03 - Preheat oven to 375°F. Warm tortillas in a dry skillet or microwave until pliable. Spread 1/2 cup enchilada sauce over the bottom of a 9x13-inch baking dish. Place about 1/4 cup beef filling in each tortilla, roll up tightly, and arrange seam-side down in the dish.
04 - Pour remaining sauce evenly over enchiladas and sprinkle with cheese. Bake for 20-25 minutes until cheese is melted and bubbly. Garnish with cilantro and serve with sour cream and lime wedges.

# Expert Tips:

01 -
  • The homemade sauce puts canned versions to shame with just ten minutes of active cooking
  • Corn tortillas soften beautifully in the oven without frying first
  • Leftovers reheat perfectly for an even better lunch the next day
02 -
  • Warm your tortillas thoroughly or they will crack when you try to roll them
  • The sauce will look thin when you first mix it but thickens beautifully as it simmers
  • Let the enchiladas rest five minutes after baking so they set up for cleaner serving
03 -
  • Add a tablespoon of cocoa powder to the sauce for a subtle depth that no one can quite identify
  • Mix sharp cheddar with Monterey Jack for the perfect balance of melt and flavor

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