Beef Enchiladas Red Chili

My roommate Maria used to make enchiladas every Sunday when we lived in that drafty apartment near the university. The whole building would smell like cumin and toasted chilies, and neighbors would knock on the door pretending to borrow sugar just to see what was cooking. Those Sunday afternoons taught me that homemade red sauce makes everything taste like memory.

Last winter my brother came over during a snowstorm and ate four of these straight from the pan. He stood by the oven with a fork, steam rising into the kitchen lights, declaring this better than any restaurant version. Theres something about the combination of tender beef and that velvety sauce that makes people forget their manners completely.

Ingredients

• 1 lb ground beef: The foundation that brings hearty richness to every bite
• 1 small onion, finely chopped: Adds sweetness that balances the bold spices
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference over powder here
• 1 tsp ground cumin: Essential for that authentic Tex Mex flavor profile
• 1 tsp dried oregano: Mexican oregano has a lovely citrusy note but regular works perfectly
• ½ tsp smoked paprika: The secret ingredient that adds depth without overwhelming heat
• 2 tbsp vegetable oil: Creates the roux base for a silky smooth sauce
• 2 tbsp all-purpose flour: Thickens the sauce to just the right coating consistency
• 2 tbsp chili powder: Use good quality chili powder for the best color and flavor
• 1 tsp ground cumin: Reinforces the earthy notes in the beef filling
• 1 tsp garlic powder: Ensures consistent garlic flavor throughout the sauce
• ½ tsp onion powder: Adds background sweetness without texture
• ¼ tsp cayenne pepper: Optional but recommended if you like a gentle warmth
• 2 cups low-sodium chicken or beef broth: The liquid base that carries all the spices
• 1 cup tomato sauce: Provides body and a subtle acidic balance
• 1 tsp apple cider vinegar: Brightens the sauce and cuts through the richness
• 12 small corn or flour tortillas: Corn adds authentic flavor while flour stays pliable longer
• 2 cups shredded cheddar cheese: Mexican blend works wonderfully too
• Fresh cilantro and red onion: The finishing touches that make each bite feel special

Instructions

Craft the Red Chili Sauce:

Heat oil in a medium saucepan over medium heat, whisk in flour, and cook for one minute until it smells nutty and fragrant. Add the chili powder, cumin, garlic powder, onion powder, and cayenne, whisking constantly for thirty seconds to bloom the spices. Gradually pour in the broth and tomato sauce while whisking to prevent any lumps from forming. Bring to a gentle simmer, keep whisking as the sauce thickens for five to seven minutes, then stir in vinegar and salt. Remove from heat and let it hang out while you make the filling.

Prepare the Beef Filling:

Cook ground beef in a large skillet over medium heat until browned, breaking it up with your spoon as it cooks. Drain any excess fat if needed, then add chopped onion and cook until softened and fragrant, about four minutes. Stir in garlic, cumin, oregano, smoked paprika, salt, and pepper, cooking for just one minute more to wake up the spices. Remove from heat and set aside to cool slightly.

Set the Stage:

Preheat your oven to 375°F and warm the tortillas until pliable, either in a dry skillet for thirty seconds each or wrapped in damp paper towels in the microwave.

Assemble with Love:

Spread half a cup of sauce across the bottom of your baking dish, then spoon two to three tablespoons of beef mixture and a sprinkle of cheese onto each tortilla. Roll them up tight and place seam side down in the dish. Pour the remaining sauce evenly over all the enchiladas and scatter the rest of the cheese on top.

Bake to Perfection:

Bake for twenty to twenty-five minutes until the cheese has melted into golden pools and the sauce bubbles up around the edges. Let rest for five minutes before garnishing with fresh cilantro and red onion.

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My daughter now requests these for every birthday dinner instead of cake. She says the bubbling cheese and that rich sauce taste like celebration, like family gathered around the table on a Tuesday night.

Making It Your Own

I love adding a handful of black beans or corn to the beef filling for extra texture and sweetness. Sometimes I throw in diced bell peppers if they need to be used up. The recipe is wonderfully forgiving and welcomes whatever vegetables you have on hand.

The Sauce Secret

That apple cider vinegar might seem strange but it is the ingredient that makes people ask what is different about your enchiladas. It cuts through the richness and brightens every single bite without tasting vinegary at all.

Perfect Pairings

A crisp Mexican lager cuts through the richness beautifully, or try a fruity Zinfandel if you prefer wine. These enchiladas also love being served alongside simple refried beans or a light green salad with lime dressing.

• Warm your serving plates in the oven for five minutes before serving
• Set out hot sauce on the table for the heat seekers in your life
• These reheat surprisingly well for lunch the next day

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These enchiladas have fed us through snowstorms, celebrations, and ordinary Tuesday nights. Hope they become part of your story too.

Recipe Q&A

→ How is the red chili sauce made?

It’s prepared by cooking flour and oil, then whisking in chili powder, cumin, garlic and onion powders, cayenne, broth, and tomato sauce. The sauce simmers until thickened and finished with vinegar and salt.

→ Can I substitute the ground beef?

Yes, shredded rotisserie chicken or sautéed mushrooms work well as alternatives to ground beef.

→ What type of tortillas work best?

Both corn and flour tortillas can be used; warming them until pliable makes rolling easier.

→ How do I achieve a bubbly top layer?

Bake assembled enchiladas until the cheese melts and sauce reaches a bubbling consistency, about 20–25 minutes at 375°F (190°C).

→ Are there gluten-free options?

Use corn tortillas and gluten-free flour in the sauce to make this dish gluten free.