Beef Enchiladas with Sauce

The smell of homemade enchilada sauce bubbling away on the stove takes me back to my tiny apartment kitchen, where I spent an entire Saturday trying to recreate my favorite Tex-Mex restaurant version. I burned the first batch of sauce and had to start over, but something about that smoky, rich aroma kept me going.

My roommate walked in around hour three of that first enchilada experiment, took one look at my flour-dusted counter and sauce-stained shirt, and asked if I was running a restaurant. We ended up inviting three neighbors over to help eat the results, and that impromptu dinner party turned into a monthly tradition.

Ingredients

• Vegetable oil: Creates the roux base that thickens your sauce into something velvety and rich instead of watery
• All-purpose flour: The secret to that restaurant-style sauce consistency, though gluten-free blends work beautifully too
• Chili powder: Use a good quality brand here since it provides the backbone of flavor for the entire sauce
• Ground cumin: Adds that earthy, warm note that makes the sauce taste authentic and complex
• Ground beef: I prefer 85% lean for the best balance of flavor without too much excess grease
• Corn tortillas: Warming them properly prevents cracking and makes rolling so much easier
• Cheddar and Monterey Jack: This cheese combo melts perfectly and adds just the right amount of sharpness

Instructions

Make your homemade sauce first:

Heat oil in a medium saucepan over medium heat, whisk in flour and cook for 1 minute until bubbling, then add all your spices and let them bloom for 30 seconds until the kitchen fills with that incredible toasted spice aroma

Add the liquid and simmer:

Gradually whisk in broth and tomato paste, reduce heat to low, and let it simmer gently for 6 to 8 minutes until it coats the back of a spoon

Cook the beef filling:

Brown the ground beef in a large skillet, breaking it up with a spoon, then add onion and cook until softened before stirring in garlic and spices

Simmer with tomato sauce:

Pour in tomato sauce and let everything bubble together for 3 to 4 minutes until the filling is thick and fragrant

Warm your tortillas:

Heat them in a dry skillet for 20 seconds on each side or wrap in a damp paper towel and microwave until pliable

Start assembling:

Spread half a cup of sauce across the bottom of your baking dish, fill each tortilla with a quarter cup of beef and a sprinkle of cheese, roll tightly, and place seam side down

Sauce and cheese the top:

Pour remaining sauce over all the enchiladas and scatter the rest of your cheese across the top

Bake until bubbly:

Cover with foil and bake at 375°F for 20 minutes, then remove foil and bake another 10 to 15 minutes until cheese is golden and edges are crispy

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That first batch I made years ago wasnt pretty, but watching friends gather around my tiny table, grabbing forks and digging in while steam curled off the plates, taught me that imperfect homemade food beats fancy restaurant meals every time.

Making Ahead

You can prepare the sauce and beef filling up to two days in advance and store them separately in the refrigerator. The sauce actually develops deeper flavor after sitting overnight.

Freezing Instructions

Assemble the enchiladas completely but skip baking, wrap the dish tightly in plastic and foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A simple green salad with lime vinaigrette cuts through the richness perfectly. Mexican rice or refried beans make it a complete feast.

• Serve with extra warm sauce on the side
• Squeeze fresh lime juice over the top right before serving
• Let them rest 5 minutes after baking for cleaner slices

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Theres something deeply satisfying about pulling that bubbling dish out of the oven, cheese caramelized at the edges, sauce dark and rich, knowing youre about to feed people something made completely from scratch.

Recipe Q&A

→ How is the red sauce prepared?

The sauce is made by cooking oil and flour to form a roux, then whisking in chili powder, cumin, garlic and onion powders, oregano, and cayenne, followed by broth and tomato paste, simmered until thickened.

→ Can I use gluten-free flour and tortillas?

Yes, substitute all-purpose flour with a gluten-free alternative and use certified gluten-free corn tortillas to accommodate gluten-free diets.

→ What cheeses complement the dish?

A combination of shredded cheddar and Monterey Jack cheeses provides a rich, melty topping with balanced sharpness and creaminess.

→ How do I get the tortillas soft before assembly?

Warm the tortillas in a dry skillet or microwave wrapped in a damp towel until flexible, preventing cracking when rolling.

→ Are there options to adjust spice levels?

To increase heat, add more cayenne pepper or diced jalapeños to the filling according to your preference.