Beef Enchiladas with Sauce (Printable)

Ground beef and spiced red sauce wrapped in soft corn tortillas topped with melted cheese.

# What You'll Need:

→ Red Enchilada Sauce

01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour (use gluten-free flour if needed)
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 (optional, for heat)
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 (optional)
24 - Sour cream and lime wedges, for serving (optional)

# How to Make It:

01 - In a saucepan over medium heat, whisk together the oil and flour to form a roux; cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne. Cook 30 seconds until fragrant. Gradually whisk in the broth and tomato paste, stirring to remove lumps. Add salt and pepper. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Remove from heat.
02 - In a large skillet over medium-high heat, cook the 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. Pour remaining sauce evenly over enchiladas and sprinkle with cheese.
04 - Bake 20-25 minutes until cheese is melted and bubbly. Garnish with cilantro, and serve with sour cream and lime wedges if desired.

# Expert Suggestions:

01 -
  • The homemade red sauce comes together in 10 minutes but tastes like it simmered all afternoon
  • Corn tortillas get soft and tender in the oven, never chewy or dry like some versions
  • Everything bakes in one dish so cleanup is practically nonexistent
02 -
  • Work quickly when rolling tortillas because they become less flexible as they cool
  • The sauce continues thickening in the oven, so make it slightly thinner than you want
  • Let enchiladas rest for 5 minutes after baking so they set up and slice cleaner
03 -
  • Fry your tortillas in hot oil for 10 seconds per side instead of warming them for restaurant-style texture
  • Mix pepper jack cheese with cheddar for pockets of spicy heat throughout

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