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Beef Enchiladas Red Sauce

Savory Beef Enchiladas in Velvety Red Sauce Bliss

A comforting dish that features beef enchiladas smothered in a rich red sauce—a crowd-pleaser for dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Vegetable Oil Can be replaced with olive oil.
  • 2 tablespoons All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 2 cups Low-Sodium Chicken Broth Vegetable broth works for vegetarian.
  • 2 tablespoons Chili Powder Adjust heat with cayenne or hot chili powder if desired.
  • 1 teaspoon Ground Cumin Fresh ground yields a more intense taste.
  • 1 teaspoon Garlic Powder Can swap for fresh minced garlic.
  • 1 teaspoon Onion Powder Can use fresh chopped onion in the filling.
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Tomato Paste
For the Filling
  • 1 pound Ground Beef Can be swapped for ground turkey or chicken.
  • 1 medium Yellow Onion Chopped for filling.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder
For Assembly
  • 8 medium Corn Tortillas Gluten-free option.
  • 1-2 cups Shredded Cheddar or Mexican Cheese Blend
  • 1 bunch Fresh Cilantro Optional garnish.
  • 1 medium Diced Red Onion Optional garnish.

Equipment

  • Skillet
  • Baking dish
  • whisk
  • Wooden spoon

Method
 

Prepare the Red Sauce
  1. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Whisk in flour for about 2-3 minutes until golden brown.
  2. Gradually pour in chicken broth while whisking. Add chili powder, ground cumin, garlic powder, onion powder, dried oregano, salt, and pepper. Simmer for 5-7 minutes until thickened.
Make the Beef Filling
  1. In a large skillet, brown 1 pound of ground beef over medium-high heat for 5-7 minutes. Add chopped yellow onion and minced garlic, cooking for an additional 2-3 minutes.
  2. Stir in smoked paprika, chili powder, tomato paste, salt, and pepper. Mix well and remove from heat.
Warm the Tortillas
  1. Heat the corn tortillas in a microwave or dry skillet for about 20 seconds on each side to make them pliable.
  2. Prepare a baking dish by lightly greasing it.
Assemble the Enchiladas
  1. Lay a warm tortilla flat, scoop about 1/4 cup of beef filling into the center, and tightly roll it up.
  2. Place the rolled tortilla seam-side down in the prepared baking dish, repeating until all tortillas and filling are used.
Top and Bake
  1. Preheat the oven to 375°F (190°C). Pour the remaining red sauce over the assembled enchiladas, sprinkling cheese on top.
  2. Bake for 20-25 minutes or until cheese is melted and bubbly.
Serve and Garnish
  1. Remove enchiladas from the oven and let cool for a few minutes. Garnish with cilantro and diced red onion before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 12mg

Notes

Consider warming the tortillas before assembly to prevent cracking. Use gluten-free flour for a gluten-free sauce.

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