Beef Enchiladas Red Chili (Printable version)
Soft tortillas filled with spiced beef, covered in a rich red chili sauce and melted cheddar cheese.
# Ingredient list:
→ For the 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 dried oregano
06 - ½ tsp smoked paprika
07 - ½ tsp salt
08 - ¼ tsp freshly ground black pepper
→ For the Red Chili Sauce
09 - 2 tbsp vegetable oil
10 - 2 tbsp all-purpose flour
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp garlic powder
14 - ½ tsp onion powder
15 - ¼ tsp cayenne pepper (optional)
16 - 2 cups low-sodium chicken or beef broth
17 - 1 cup tomato sauce
18 - 1 tsp apple cider vinegar
19 - ½ tsp salt
→ For Assembly
20 - 12 small corn or flour tortillas
21 - 2 cups shredded cheddar cheese (or Mexican blend)
22 - Fresh cilantro, chopped (for garnish)
23 - 1 small red onion, thinly sliced (optional garnish)
# Directions:
01 - Heat oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until fragrant. Add chili powder, cumin, garlic powder, onion powder, and cayenne, whisking constantly for 30 seconds. Gradually whisk in broth and tomato sauce. Bring to a simmer, whisking constantly, until thickened (5–7 minutes). Stir in vinegar and salt. Remove from heat and set aside.
02 - In a large skillet, cook ground beef over medium heat until browned. Drain excess fat if necessary. Add onion and cook until softened, about 4 minutes. Stir in garlic, cumin, oregano, smoked paprika, salt, and pepper. Cook for 1 minute more. Remove from heat.
03 - Preheat oven to 375°F.
04 - Warm tortillas until pliable. Spread ½ cup of sauce in the bottom of a 9x13-inch baking dish. Spoon 2–3 tablespoons of beef mixture and a sprinkle of cheese onto each tortilla. Roll up tightly and place seam-side down in the dish. Pour remaining sauce evenly over enchiladas and top with remaining cheese.
05 - Bake for 20–25 minutes, until cheese is melted and sauce is bubbling.
06 - Garnish with chopped cilantro and red onion. Serve hot.
# Expert Tips:
01 -
- The homemade sauce comes together in minutes but tastes like it simmered all day
- Everything bakes in one dish so cleanup is practically nonexistent
02 -
- Warm your tortillas before rolling or they will crack and frustrate you completely
- The sauce continues to thicken as it bakes so make it slightly thinner than you think you need
03 -
- Make double the sauce and freeze half for an instant dinner next month
- Use corn tortillas for gluten free but warm them extra well to prevent cracking