Beef Enchiladas with Sauce (Printable version)
Tortillas filled with seasoned beef, smothered in vibrant red sauce and melted cheese for a delicious meal.
# Ingredient list:
→ Red Enchilada Sauce
01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 2 teaspoons ground cumin
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon cayenne pepper (optional)
09 - 2 cups low-sodium chicken or vegetable broth
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon tomato paste
→ Beef Filling
13 - 1 pound ground beef
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 teaspoon ground cumin
17 - 1 teaspoon chili powder
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1/4 cup water
22 - 1 tablespoon tomato paste
→ Assembly
23 - 8 medium flour tortillas
24 - 1 1/2 cups shredded cheddar cheese or Mexican blend
25 - 1/2 cup chopped fresh cilantro (optional)
26 - 1/2 cup sour cream for serving (optional)
27 - 1/2 cup finely diced red onion for garnish (optional)
# Directions:
01 - Heat oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne, cooking for 30 seconds. Gradually whisk in broth, then add tomato paste, salt, and pepper. Simmer, stirring occasionally, until slightly thickened, about 7 to 10 minutes. Adjust seasoning as needed and remove from heat.
02 - Cook ground beef in a large skillet over medium heat until browned, breaking apart with a spoon, about 5 to 7 minutes. Drain excess fat if needed. Add onion and cook until softened, about 2 to 3 minutes. Stir in garlic and cook 30 seconds more. Add cumin, chili powder, smoked paprika, salt, and pepper, stirring to combine. Mix in water and tomato paste, then simmer for 2 to 3 minutes until thickened. Remove from heat.
03 - Preheat oven to 375°F. Spread 1/2 cup of red sauce on the bottom of a 9 by 13 inch baking dish. Place a tortilla on a work surface and spoon about 1/4 cup of beef filling along the center. Sprinkle with a tablespoon of cheese, roll up tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Pour remaining red sauce evenly over the enchiladas and sprinkle with remaining cheese.
04 - Cover the dish with foil and bake for 15 minutes. Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden.
05 - Let cool slightly, then garnish with cilantro, red onion, and a dollop of sour cream if desired.
# Expert Tips:
01 -
- The sauce comes together in one pan with pantry spices that bloom into something far greater than their parts.
- There is something deeply satisfying about rolling each tortilla by hand, like edible envelopes of intention.
02 -
- Cold tortillas crack; warm them in a dry skillet or wrapped in damp paper towels in the microwave for thirty seconds.
- The sauce thickens as it sits; if you make it ahead, thin with a splash of broth before assembling.
03 -
- Let the assembled dish rest ten minutes after baking; the sauce sets slightly and slicing becomes civilized.
- A squeeze of lime over the finished plate brightens everything without announcing itself.