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Cheesy Beef Enchiladas with Red Chili sauce

Cheesy Beef Enchiladas with Red Chili Sauce

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Make the Red Chili Sauce

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Let the enchiladas rest for 5 minutes before garnishing with chopped cilantro. Serve hot with your favorite sides.