Here’s a simple recipe for homemade red beef enchiladas:
Ingredients:
- For the Beef Filling:
- 1 lb ground beef (or shredded beef)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies (optional for extra flavor)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- For the Red Sauce:
- 1 can (10 oz) red enchilada sauce (or homemade if preferred)
- 1/2 cup chicken broth (or beef broth for richer flavor)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Other:
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese (or Mexican blend)
- Fresh cilantro (optional, for garnish)
- Sour cream (optional, for serving)
Instructions:
- Prepare the Beef Filling:
- In a large skillet, heat a bit of oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
- Add the chopped onion and minced garlic, cooking until the onion softens, about 3-4 minutes.
- Stir in the green chilies (if using), chili powder, cumin, paprika, oregano, and season with salt and pepper.
- Cook for another 2-3 minutes until the spices are well incorporated. Remove from heat and set aside.
- Make the Red Sauce:
- In a separate saucepan, combine the enchilada sauce, chicken broth, cumin, garlic powder, onion powder, salt, and pepper.
- Bring to a simmer over medium heat, stirring occasionally. Let it cook for about 5 minutes to blend the flavors. Remove from heat.
- Prepare the Tortillas:
- Heat a dry skillet over medium heat or use a small amount of oil to lightly fry each tortilla for about 10-15 seconds per side. This softens them and prevents breaking when rolled. Set aside on a plate.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C).
- Spread a little bit of the red sauce in the bottom of a 9×13-inch baking dish to coat it.
- Take each tortilla, dip it into the sauce, and then spoon a generous amount of the beef mixture in the center.
- Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with all the tortillas.
- Top with Sauce and Cheese:
- Once all the enchiladas are rolled up, pour the remaining red sauce over the top of the enchiladas, making sure to cover them evenly.
- Sprinkle the shredded cheese over the top.
- Bake:
- Cover the baking dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
- Serve:
- Garnish with fresh cilantro and serve with sour cream if desired.
Enjoy your homemade red beef enchiladas!
