Beef Enchiladas Red Chili

The first time I made enchiladas from scratch, I stood in my kitchen wondering why anyone would bother when a can of sauce cost two dollars. Then I toasted those dried guajillos and anchos, and the smell that filled my tiny apartment changed everything. This recipe has become the one my friends actually text me about days after dinner. The homemade sauce makes all the difference.

Last winter during a snowstorm I tripled this recipe when my brother brought his whole family over unexpectedly. Everyone crowded around the island watching me assemble the enchiladas, kids sneaking cheese when they thought I was not looking. The house smelled so incredible that the neighbors actually knocked on the door to ask what was cooking.

Ingredients

• 1 lb ground beef: 80/20 blend works best here because the extra fat keeps the filling moist during baking
• 1 small onion: finely chopped so it practically disappears into the beef mixture
• 2 cloves garlic: mince these right before cooking so they do not turn bitter
• 1 tsp ground cumin: this earthy spice is the backbone of traditional Mexican flavor
• 1 tsp chili powder: use a good quality blend for the best color and taste
• 1/2 tsp smoked paprika: adds a subtle smoky depth that people cannot quite identify
• 3 dried guajillo chilies: these provide bright tangy notes and a gorgeous red color
• 2 dried ancho chilies: anchos add sweetness and mild heat to balance the guajillos
• 2 cups chicken broth: low sodium lets you control the salt level perfectly
• 1 tbsp vegetable oil: for sautéing the sauce base
• 2 tbsp tomato paste: helps thicken the sauce and adds rich undertones
• 1/2 tsp dried oregano: Mexican oregano is traditional but regular works fine too
• 1/4 tsp ground cinnamon: just a pinch creates that authentic mole like complexity
• 8 corn tortillas: 6 inch size is perfect and yellow corn tortillas hold up better than white
• 2 cups shredded cheese: Monterey Jack melts beautifully but cheddar adds sharper flavor
• 1/4 cup fresh cilantro: chop this right before serving for the brightest flavor

Instructions

Toast the dried chilies:

Heat a dry skillet over medium heat and add the guajillo and ancho chilies. Press them flat with a spatula for about 30 seconds per side until they become fragrant and slightly pliable. Watch closely because they burn quickly.

Soak the chilies:

Transfer the toasted chilies to a heatproof bowl and pour 2 cups of hot chicken broth over them. Let them soak for at least 15 minutes until they are completely soft and rehydrated.

Blend the sauce:

Place the soaked chilies with their soaking liquid into a blender. Add tomato paste, garlic, cumin, oregano, salt, and cinnamon. Blend until completely smooth.

Simmer the sauce:

Heat oil in a saucepan over medium heat. Pour in the blended sauce through a fine mesh strainer to catch any remaining chili pieces. Simmer gently for 10 minutes, stirring occasionally to prevent scorching.

Brown the beef:

In a large skillet over medium high heat, cook the ground beef until well browned. Break it up thoroughly with a wooden spoon as it cooks.

Add aromatics:

Stir in the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 3 minutes.

Season the filling:

Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper. Stir constantly for 2 minutes to bloom the spices. Remove from heat and set aside.

Prepare for assembly:

Preheat your oven to 375°F. Spread about 1/2 cup of the red chili sauce across the bottom of a 9x13 inch baking dish.

Warm the tortillas:

Heat tortillas in a dry skillet or microwave until pliable. This step is crucial to prevent cracking when you roll them.

Fill and roll:

Place about 1/3 cup of beef mixture down the center of each tortilla. Add a small handful of cheese, roll tightly, and place seam side down in the prepared dish.

Top with sauce and cheese:

Pour the remaining red chili sauce evenly over all the enchiladas. Sprinkle the remaining cheese across the top.

Bake covered:

Cover the dish tightly with foil and bake for 20 minutes. This steams the tortillas so they absorb the sauce.

Bake uncovered:

Remove the foil and return to the oven for 10 more minutes. The cheese should be bubbly and starting to turn golden brown.

Garnish and serve:

Sprinkle fresh chopped cilantro over the hot enchiladas. Let them rest for about 5 minutes before serving so they set up slightly.

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My daughter now requests these enchiladas for every special occasion. Last birthday she helped me assemble them and proudly told everyone at the table she made them herself.

Making It Ahead

I often assemble the entire dish the night before and refrigerate it unbaked. Add about 10 minutes to the covered baking time if cooking straight from the refrigerator. The flavors actually meld together beautifully overnight.

Freezing Instructions

These freeze wonderfully either before or after baking. If freezing unbaked, thaw completely in the refrigerator overnight before baking as directed. For already baked enchiladas, reheat covered at 350°F until hot throughout.

Serving Suggestions

A simple green salad with lime vinaigrette cuts through the richness perfectly. Mexican rice and refried beans turn this into a complete feast.

• Set out bowls of sour cream, guacamole, and pickled jalapeños for guests to customize
• Squeeze fresh lime juice over the top right before serving
• Keep extra warm sauce on the table for anyone who wants their enchiladas extra saucy

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There is something deeply satisfying about making enchiladas completely from scratch. Once you taste that homemade red chili sauce, you will understand why this recipe has earned a permanent spot in my regular dinner rotation.

Recipe Q&A

→ How do I make the red chili sauce flavorful?

Toast the dried guajillo and ancho chilies until fragrant before soaking them in hot broth. Blending with spices like cumin, oregano, cinnamon, and tomato paste enhances depth and richness.

→ Can I use gluten-free tortillas for this dish?

Yes, using certified gluten-free corn tortillas works well and keeps the dish accessible for gluten-sensitive diets.

→ What type of cheese works best for baking?

Monterey Jack or cheddar cheese melt beautifully, adding creamy and sharp notes that complement the spicy sauce.

→ How do I prevent the tortillas from cracking when rolling?

Warming the tortillas before assembly makes them pliable and less likely to break while rolling.

→ Is it possible to adjust the heat level of the sauce?

Yes, reduce the number of dried chilies or swap some for milder varieties like New Mexico chilies for a gentler spice profile.

→ Can I add extra ingredients to the beef filling?

Adding black beans or corn can add texture and variation, enhancing the overall flavor and heartiness of the filling.