Beef Enchiladas Red Sauce

These beef enchiladas bring together everything I love about comfort food and vibrant Mexican flavors. They are filled with juicy seasoned ground beef, sautéed onions and garlic, a mix of beans, and green chiles for a gentle kick. Everything is wrapped up in soft flour tortillas, topped with loads of melty cheese and a bold homemade red sauce. Bubbling out of the oven, this dish always turns an ordinary night into something celebratory and fun for everyone gathered around the table.

I first created these enchiladas for a relaxed family birthday dinner and the whole tray disappeared before I could snap a photo. Now it is our comfort food request for every movie night and casual get together.

Ingredients

• Ground beef with good marbling: Buy eighty twenty for juiciness and flavor and brown it thoroughly for depth
• Yellow onion, diced: Sweetens and perfumes the filling as it cooks Choose onions with papery skins and no blemishes
• Fresh garlic, minced: Adds boldness that rounds out the beef Use plump heavy heads with tight skins
• Canned black or pinto beans, rinsed and drained: These stretch the filling with extra fiber and earthy flavor Try to buy low sodium if possible
• Diced green chiles in a can: Mild heat and subtle tang Look for mild or medium based on your spice preference
• Flour tortillas: Soft enough to roll but strong enough to hold the filling Go for burrito size for easy wrapping
• Shredded cheddar or Monterey Jack cheese: Melts perfectly and gives that classic gooey topping Always shred your own cheese for better melt
• Homemade or canned red enchilada sauce: Brings in spice and moisture For homemade look for chili powder with a deep red color and toasty fragrance
• Kosher salt and black pepper: Balance and lift the flavors
• Toppings like sour cream, chopped cilantro, sliced avocado: Adds coolness and fresh contrast Use ripe but not mushy avocados

Instructions

Prepare the Beef Filling:

In a large skillet over medium heat cook the ground beef without stirring too much until it begins to brown well and develop deep caramelized edges then add the diced onion and sauté for about five minutes until the onion softens and its sweetness infuses the beef next stir in the garlic and cook for one more minute to release its fragrance

Add Beans and Chiles:

Stir in the rinsed beans and diced green chiles and season everything with salt and pepper allow the mixture to simmer for a few minutes so the filling thickens and all the flavors meld together then remove from heat and cool slightly

Warm and Fill Tortillas:

Gently warm the flour tortillas on a dry skillet or in the microwave this makes them flexible for rolling spoon generous scoops of the beef mixture down the center of each tortilla sprinkle with a bit of cheese for creamy cohesion

Roll and Arrange Enchiladas:

Roll each tortilla tightly around the filling and place seam side down in a large baking dish nestling the rolls close together so they hold their shape

Pour Sauce and Top With Cheese:

Pour a layer of red enchilada sauce over the arranged tortillas making sure every roll is coated from end to end then sprinkle the remaining shredded cheese evenly over the top for bubbly golden coverage

Bake to Perfection:

Place the baking dish in a three hundred seventy five degree oven and bake for about twenty five minutes until the sauce is bubbling the cheese is melted and every corner smells irresistible

Finish With Toppings and Serve:

Remove from the oven and let the enchiladas rest for five minutes before serving then top with dollops of sour cream a shower of fresh cilantro and creamy avocado slices for a fresh finish

My absolute favorite ingredient is the green chiles since they add a gentle kick without making the dish too spicy and their citrusy aroma always reminds me of gathering around my grandmother’s table in the Southwest One time my whole family tried this with turkey instead of beef for a spring potluck and it quickly became the recipe everyone wanted to take home.

Storage tips

Let leftover enchiladas cool to room temperature before covering the dish tightly and refrigerating They keep well for up to three days and are best reheated covered in the oven for a fresh out of the oven texture If you plan to freeze leave off the fresh toppings and wrap portions individually for easy lunch prep

Ingredient substitutions

Use ground turkey or chicken in place of beef for a lighter take Trade out the beans for corn or extra veggies like bell pepper or mushrooms if you like Mix up the cheese blends for sharper flavor or a gooier bite

Serving suggestions

I love serving these enchiladas with a side of simple Mexican rice and a crunchy slaw The bright crunch balances the richness beautifully You can also slice them smaller to serve as hearty appetizers paired with lime wedges

A Bit of History

Enchiladas have deep roots in Mexican cuisine with early references found in Aztec texts This Tex Mex version celebrates the creativity of home cooks who layered local ingredients like beef and chiles with American style cheese and tortillas It is always amazing to me how just a few tweaks turn a traditional favorite into a new household classic

Seasonal Adaptations

Fresh summer corn can be added to the filling for sweetness and crunch Roasted butternut squash works wonderfully in fall for a cozy variation Try topping with quick pickled onions for color and tang in the winter months

Every time I serve these beef enchiladas they bring out smiles all around My recipe always disappears fast so double up if you want leftovers!

Common Questions About the Recipe

→ Can I use store-bought red sauce?

Yes, canned red enchilada sauce is a quick option if you’re short on time; homemade brings extra depth.

→ What type of tortillas work best?

Large flour tortillas hold the filling well and stay soft when baked; corn tortillas are a good gluten-free alternative.

→ Can this dish be made ahead?

Absolutely. Assemble and refrigerate up to a day ahead—just add a few extra baking minutes when cooking from cold.

→ Are there substitutes for ground beef?

Try shredded chicken, ground turkey, or black beans for a lighter or meatless variation packed with flavor.

→ How do I prevent soggy enchiladas?

Lightly toast tortillas before filling, or add a thin layer of sauce over them to keep the texture satisfying.