Homemade Red Beef Enchiladas

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Tender beef, bold spices, and rich red enchilada sauce come together in this classic comfort dish that brings big flavor to the table. Whether you’re cooking for a family dinner or craving a cozy Mexican-style meal, these homemade beef enchiladas are the kind that makes you reach for seconds. The best part? Everything can be prepped ahead for a fuss-free, hearty dinner.

Ingredients

For the Beef Filling:

  • 1 lb ground beef (or shredded chuck roast)

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • Salt and pepper to taste

  • 1/2 cup red enchilada sauce (see below)

For the Red Enchilada Sauce:

  • 2 tbsp vegetable oil

  • 2 tbsp all-purpose flour

  • 3 tbsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp ground cumin

  • 1/4 tsp dried oregano

  • 2 cups chicken or beef broth

  • Salt to taste

For Assembly:

  • 8–10 corn tortillas (or flour, if preferred)

  • 2 cups shredded Mexican cheese blend

  • Chopped cilantro, for garnish

  • Sour cream, for serving (optional)

  • Sliced green onions or jalapeños (optional)

  • Instructions

    1. Make the Enchilada Sauce:

    1. In a saucepan, heat the oil over medium heat. Whisk in flour and stir constantly for 1 minute.

    2. Add chili powder, garlic powder, onion powder, cumin, and oregano. Stir for 30 seconds.

    3. Gradually whisk in the broth until smooth. Simmer for 8–10 minutes, stirring occasionally until thickened. Salt to taste. Set aside.

    2. Prepare the Beef Filling:

    1. In a skillet, cook ground beef and chopped onion over medium heat until browned. Drain excess fat.

    2. Add garlic and seasonings. Cook for 1–2 more minutes.

    3. Stir in 1/2 cup of the enchilada sauce. Simmer for a couple of minutes. Remove from heat.

    3. Assemble the Enchiladas:

    1. Preheat oven to 375°F (190°C).

    2. Lightly grease a 9×13 baking dish and spread a thin layer of enchilada sauce on the bottom.

    3. Warm tortillas to soften. Fill each with about 2–3 tablespoons of the beef mixture and a sprinkle of cheese.

    4. Roll up and place seam-side down in the dish. Repeat with remaining tortillas.

    5. Pour remaining enchilada sauce over the top and sprinkle with cheese.

    4. Bake:

    1. Cover with foil and bake for 20 minutes.

    2. Remove foil and bake for another 10 minutes until cheese is bubbly and slightly golden.

    3. To Serve:

      Garnish with fresh cilantro, a dollop of sour cream, and extra toppings if you like a little kick. Serve with rice, beans, or a fresh green salad.

    4. Let me know if you’d like a spicier version or tips on making it ahead!

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