There’s something wildly satisfying about pulling a bubbling dish of cheesy beef enchiladas from the oven, that rich red chili sauce clinging to every golden tortilla. This isn’t just another version of quick enchiladas—this is the kind you make when you want the comfort of home, the flavor of Mexico, and the kind of meal that makes your family quietly pause between bites because it’s just that good. Inspired by the depth of traditional Mexican enchiladas but simplified just enough for weeknights, this recipe walks the delicious line between authenticity and practicality. Whether you're cooking for a crowd or stashing leftovers for tomorrow, this is arguably the best enchilada recipe to keep in your rotation.
Cheesy Beef Enchiladas with Red Chili Sauce
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Mexican
Large skillet Essential for browning the beef and sautéing aromatics. A cast iron skillet holds heat beautifully, but a nonstick or stainless pan works just as well.
Medium saucepan For preparing the red chili sauce. A small saucepan with a heavy bottom helps prevent burning.
9x13-inch baking dish Perfect size for a snug row of enchiladas. Glass or ceramic both work; metal is okay, but you might want to line it to avoid scorching.
Tongs or spatula For softening tortillas in oil and rolling them up.
Aluminum foil Keeps everything moist during the initial baking phase.
For the Red Chili Sauce (homemade enchilada sauce recipe)
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder preferably New Mexico or ancho for authenticity
- 2 cups chicken broth low-sodium
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- Salt to taste
For the Beef Filling
- 1 pound ground beef 85/15 or leaner
- ½ medium yellow onion finely chopped
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup of the prepared red chili sauce
- 1 cup shredded Mexican cheese blend
For Assembly
- 8 corn tortillas 6-inch size
- 2 tablespoons vegetable oil for softening tortillas
- 1½ cups shredded Mexican cheese blend
- ½ cup crumbled queso fresco optional but delicious
- Chopped fresh cilantro for garnish
Make the Red Chili Sauce
Start by heating the oil in a saucepan over medium heat. Whisk in the flour to create a roux, cooking it for 1–2 minutes until slightly golden and fragrant. Stir in the chili powder and cook for another 30 seconds. Gradually whisk in the chicken broth, tomato paste, garlic powder, onion powder, and cumin. Bring to a gentle simmer, then reduce heat and cook for 10 minutes until slightly thickened. Season to taste with salt. Set aside.
Cook the Beef Filling
In a large skillet, cook the ground beef over medium heat, breaking it up with a spoon. After about 4 minutes, add the onions and garlic. Continue cooking until the beef is browned and the onions are soft—another 4–5 minutes. Drain excess fat if necessary. Add cumin, paprika, salt, pepper, and a ½ cup of the chili sauce. Stir in 1 cup of shredded cheese. Remove from heat.
Soften the Tortillas
In a clean skillet, heat a thin layer of oil over medium heat. Lightly fry each tortilla for about 10 seconds per side, just until pliable. Drain on paper towels. This step prevents soggy enchiladas and makes them easier to roll.
Assemble the Enchiladas
Preheat the oven to 375°F. Lightly grease the baking dish. Spread about ½ cup of the chili sauce on the bottom. Place about 2 tablespoons of the beef mixture into each tortilla, roll them up tightly, and lay them seam-side down in the dish.
Top and Bake
Pour the remaining red chili sauce evenly over the enchiladas. Sprinkle with the rest of the shredded cheese and crumbled queso fresco if using. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and bubbling.
Garnish and Serve
Let the enchiladas rest for 5 minutes before garnishing with chopped cilantro. Serve hot with your favorite sides.
Perfect Pairings for Cheesy Beef Enchiladas
This dish is rich and cheesy, so it loves fresh, crisp contrasts. Try these:
- Mexican Street Corn (Elote) or Esquites – Grilled or sautéed corn with cotija, lime, and chili powder.
- Simple Green Salad with Lime Vinaigrette – To balance out the savory intensity.
- Spanish Rice or Cilantro Lime Rice – Classic sides that soak up the sauce.
- Refried Beans – Smooth and creamy, they make a grounding counterpoint.
- Margaritas or Agua Fresca – Whether boozy or not, a citrusy drink rounds everything out.
FAQs About Cheesy Beef Enchiladas
1. Can I use a different cut of beef instead of ground?
Absolutely. While ground beef keeps this in the territory of quick enchiladas, you could slow cook shredded chuck roast for a richer filling. Just make sure it's tender and well-seasoned.
2. What kind of tortillas work best?
Corn tortillas are the traditional and best choice. They offer that authentic texture and flavor. If you're going for a more casserole-like feel—think enchilada lasagna—you could layer with flour tortillas, but expect a softer bite.
3. Can I make this with chicken instead?
Yes! Swap the beef with shredded rotisserie chicken for an easy chicken enchilada recipe. Toss the chicken with chili sauce and cheese before rolling.
4. What if I want a vegetarian version?
You can easily make these vegetarian by substituting black beans, mushrooms, or zucchini for the beef. The red chili sauce still brings all the flavor.
5. How do these enchiladas compare to Puerto Rican recipes or taco casserole?
While both cuisines use bold seasonings and comforting flavors, Puerto Rican recipes often feature sofrito and adobo spices. Taco casserole, on the other hand, is a more Americanized layered dish. These enchiladas stick closer to traditional Mexican enchiladas, with just a few time-saving tweaks.
