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Mexican Beef Enchiladas with Red Sauce

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These classic Mexican Beef Enchiladas are filled with seasoned ground beef, onions, and melted cheese, then rolled in soft corn tortillas, smothered in a rich homemade red enchilada sauce, and baked until bubbly. This comforting dish is perfect for family dinners, meal prep, or special occasions.

Recipe Information

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Servings: 6 (12 enchiladas)

Ingredients

For the Beef Filling

  • 2 tablespoons olive oil
  • 1½ pounds (680g) lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 (4-ounce) can diced green chiles (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup tomato sauce
  • 2 tablespoons chopped fresh cilantro (optional)

For the Homemade Red Enchilada Sauce

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon smoked paprika
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For Assembly

  • 12 corn tortillas
  • 3 cups shredded Mexican cheese blend
  • ½ cup shredded cheddar cheese (optional)
  • Cooking spray or a little oil for the baking dish

Optional Toppings

  • Chopped fresh cilantro
  • Sour cream
  • Diced tomatoes
  • Sliced avocado
  • Crumbled queso fresco
  • Sliced jalapeños
  • Diced red onion
  • Lime wedges

Instructions

Step 1: Prepare the Beef Filling

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the diced onion and cook for 4–5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the ground beef and cook for 7–8 minutes, breaking it apart with a spoon until browned.
  5. Drain excess fat if needed.
  6. Stir in the cumin, chili powder, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper.
  7. Add the diced green chiles and tomato sauce.
  8. Simmer for 5 minutes until the mixture is thick.
  9. Remove from the heat and stir in cilantro, if using.

Step 2: Make the Red Enchilada Sauce

  1. In a medium saucepan, heat the vegetable oil over medium heat.
  2. Whisk in the flour and cook for 1 minute, stirring constantly.
  3. Add the chili powder, cumin, garlic powder, onion powder, oregano, and smoked paprika. Cook for 30 seconds until fragrant.
  4. Slowly whisk in the beef broth to prevent lumps.
  5. Stir in the tomato sauce, apple cider vinegar, salt, and pepper.
  6. Bring to a gentle simmer and cook for 8–10 minutes, stirring often, until the sauce thickens slightly.

Step 3: Prepare the Tortillas

  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. Warm the corn tortillas in a dry skillet or microwave for 20–30 seconds until pliable.

Step 4: Assemble the Enchiladas

  1. Spread about ½ cup of the red sauce over the bottom of the baking dish.
  2. Place about ¼ cup of the beef filling in the center of each tortilla.
  3. Sprinkle with about 2 tablespoons of shredded cheese.
  4. Roll the tortilla tightly and place it seam-side down in the baking dish.
  5. Repeat with the remaining tortillas.
  6. Pour the remaining red sauce evenly over the enchiladas.
  7. Sprinkle the remaining cheese over the top.

Step 5: Bake

  1. Cover the dish loosely with foil.
  2. Bake for 20 minutes.
  3. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
  4. Let the enchiladas rest for 5–10 minutes before serving.

Serving Suggestions

Serve these enchiladas with:

  • Mexican rice
  • Refried beans
  • Charro beans
  • Cilantro-lime rice
  • Guacamole
  • Pico de gallo
  • Fresh green salad
  • Tortilla chips with salsa

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze baked or unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Reheating

  • Oven: Bake at 350°F (175°C) for 15–20 minutes.
  • Microwave: Heat individual portions for 2–3 minutes, or until hot.

Tips for the Best Beef Enchiladas

  • Lightly warming the tortillas helps prevent cracking when rolling.
  • Freshly shredded cheese melts more smoothly than pre-shredded cheese.
  • If you like extra heat, add diced jalapeños or a pinch of cayenne pepper to the beef filling or sauce.
  • Let the enchiladas rest after baking so they hold their shape when served.
  • The homemade red sauce can be made a day ahead and refrigerated for even deeper flavor.

Nutrition (Approximate Per Serving)

  • Calories: 560
  • Protein: 33g
  • Carbohydrates: 28g
  • Fat: 34g
  • Saturated Fat: 14g
  • Fiber: 4g
  • Sugar: 5g
  • Sodium: 760mg

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