Beef Enchiladas Red Sauce (Print Version)
Soft tortillas filled with seasoned beef, beans, and cheese, baked in tangy red sauce for vibrant flavor.
# What You'll Need:
→ Filling
01 -
1 pound ground beef
02 -
1 medium yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 can (4 ounces) diced green chiles, drained
05 -
1 can (15 ounces) pinto beans, rinsed and drained
06 -
1 teaspoon ground cumin
07 -
1 teaspoon chili powder
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
→ Sauce
10 -
2 tablespoons vegetable oil
11 -
2 tablespoons all-purpose flour
12 -
2 tablespoons chili powder
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon onion powder
15 -
1/2 teaspoon ground cumin
16 -
1/4 teaspoon dried oregano
17 -
2 cups low-sodium chicken broth
18 -
1 can (8 ounces) tomato sauce
19 -
1/2 teaspoon kosher salt
→ Tortillas and Assembly
20 -
8 large flour tortillas
21 -
2 cups shredded cheddar cheese
22 -
2 cups shredded Monterey Jack cheese
23 -
Fresh cilantro, chopped, for garnish (optional)
24 -
Sour cream, for serving (optional)
25 -
Diced avocado, for serving (optional)
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 -
In a large skillet over medium heat, cook ground beef and chopped onion until beef is browned and onion is softened, about 6–8 minutes. Drain excess fat.
03 -
Stir in minced garlic, green chiles, pinto beans, cumin, chili powder, salt, and pepper. Cook for 2–3 minutes until fragrant and heated through. Remove from heat.
04 -
In a saucepan, heat vegetable oil over medium. Whisk in flour and cook 1 minute. Add chili powder, garlic powder, onion powder, cumin, and oregano; cook another 30 seconds. Gradually whisk in chicken broth and tomato sauce. Stir in salt. Simmer 5–7 minutes until slightly thickened, stirring occasionally.
05 -
Warm each tortilla in a dry skillet for 10–20 seconds per side until pliable. This prevents tearing and helps minimize sogginess once filled.
06 -
Spread 1/2 cup sauce in the bottom of the prepared baking dish. Lay a tortilla flat, spoon about 1/3 cup beef mixture along center, top with a generous pinch of cheddar and Monterey Jack cheeses. Roll up and place seam-side down in dish. Repeat with remaining tortillas and filling.
07 -
Pour remaining sauce evenly over assembled enchiladas. Sprinkle with remaining cheeses. Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
08 -
Let enchiladas cool for 5 minutes, then garnish with chopped cilantro, sour cream, and diced avocado as desired. Serve warm.
# Additional Notes:
01 -
Warming tortillas briefly before filling ensures they roll without cracking.
02 -
You can assemble enchiladas up to a day ahead; refrigerate and add 10 minutes to baking time if starting cold.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven to retain texture.