Beef Enchiladas Red Chili (Printable version)

Seasoned beef in corn tortillas, rich red chili sauce, melted cheese, and a touch of fresh cilantro.

# Ingredient list:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Homemade Red Chili Sauce

09 - 3 dried guajillo chilies, stemmed and seeded
10 - 2 dried ancho chilies, stemmed and seeded
11 - 2 cups low-sodium chicken broth
12 - 1 tbsp vegetable oil
13 - 2 tbsp tomato paste
14 - 2 cloves garlic, minced
15 - 1 tsp ground cumin
16 - 1/2 tsp dried oregano
17 - 1/2 tsp salt
18 - 1/4 tsp ground cinnamon

→ Assembly

19 - 8 corn tortillas (6-inch)
20 - 2 cups shredded Monterey Jack or cheddar cheese
21 - 1/4 cup chopped fresh cilantro

# Directions:

01 - Toast guajillo and ancho chilies in dry skillet over medium heat for 1-2 minutes until fragrant. Place chilies in bowl, pour hot chicken broth over them, and soak for 15 minutes. Blend soaked chilies and broth with tomato paste, garlic, cumin, oregano, salt, and cinnamon until smooth. Heat oil in saucepan, strain sauce into pan, simmer on low for 10 minutes stirring occasionally.
02 - Cook ground beef in large skillet over medium-high heat until browned. Add onion and garlic, cook until softened about 3 minutes. Stir in cumin, chili powder, paprika, salt, and pepper. Cook for 2 more minutes then remove from heat.
03 - Preheat oven to 375°F. Warm tortillas to make pliable. Spread 1/2 cup red chili sauce on bottom of 9x13-inch baking dish. Fill each tortilla with beef mixture and sprinkle of cheese. Roll up and place seam-side down in dish. Pour remaining sauce over enchiladas and top with remaining cheese.
04 - Cover with foil and bake for 20 minutes. Remove foil and bake additional 10 minutes until cheese is bubbly and golden.
05 - Garnish with chopped cilantro before serving.

# Expert Tips:

01 -
  • The red chili sauce develops deep complex flavors you just cannot buy in a can
  • Make ahead friendly enchiladas taste even better the next day
  • The beef filling stays incredibly juicy thanks to a simple technique I learned from my aunt
02 -
  • Warm your tortillas properly or they will crack when you try to roll them
  • The sauce needs to simmer long enough to cook out the raw chili taste
  • Letting the enchiladas rest for 5 minutes after baking prevents them from falling apart when you serve them
03 -
  • If the sauce seems too thick, add a splash more chicken broth until it reaches the consistency of heavy cream
  • Wear gloves when handling dried chilies, especially if you have sensitive skin
  • The leftover sauce freezes beautifully for up to 3 months and works amazing on tacos or breakfast burritos

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