Mexican Beef Enchiladas with Red Sauce

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Here’s a classic Mexican Beef Enchiladas with Red Sauce recipe—rich, cheesy, and smothered in a flavorful homemade enchilada roja (red sauce). This dish is perfect for a comforting family dinner or a festive gathering!

🌮 Mexican Beef Enchiladas with Red Sauce

Ingredients

For the Red Enchilada Sauce:

  • 2 tbsp oil (vegetable or olive)

  • 2 tbsp all-purpose flour (or gluten-free flour)

  • 3 tbsp chili powder

  • 1 tsp ground cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp dried oregano

  • ¼ tsp cinnamon (optional)

  • 2 cups chicken or beef broth

  • Salt to taste

  • 1 tsp apple cider vinegar (optional for brightness)

  • 1 tbsp tomato paste (for extra depth, optional)

For the Beef Filling:

  • 1 tbsp oil

  • 1 lb (450g) ground beef

  • ½ onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp chili powder

  • ½ tsp cumin

  • Salt and pepper to taste

To Assemble:

  • 8–10 corn tortillas (or small flour tortillas)

  • 1½–2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

  • Chopped cilantro, sliced green onions, or diced onions (optional garnish)

Instructions

1. Make the Red Enchilada Sauce:

  1. In a saucepan, heat oil over medium heat.

  2. Whisk in the flour and cook for 1 minute.

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

  4. Slowly whisk in the broth, ensuring no lumps form.

  5. Add tomato paste (if using), and simmer for 5–7 minutes until slightly thickened.

  6. Add salt to taste and vinegar if using. Set aside.

2. Prepare the Beef Filling:

  1. In a skillet, heat oil over medium heat.

  2. Add onion and cook until soft, about 3 minutes.

  3. Add garlic and sauté 1 minute.

  4. Add ground beef, breaking it up as it cooks. Season with chili powder, cumin, salt, and pepper.

  5. Cook until browned. Drain any excess grease. Set aside.

3. Assemble the Enchiladas:

  1. Preheat oven to 375°F (190°C).

  2. Lightly warm the tortillas so they’re pliable (microwave or stovetop).

  3. Spread ½ cup enchilada sauce on the bottom of a 9×13-inch baking dish.

  4. Fill each tortilla with beef and a bit of cheese, roll up, and place seam side down in the dish.

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

4. Bake:

  • Bake uncovered for 20–25 minutes or until cheese is melted and bubbly.

5. Garnish and Serve:

  • Top with chopped cilantro, green onions, or diced white onion.

  • Serve with Mexican rice, refried beans, or a fresh salad.

🔥 Tips:

  • Want spicier enchiladas? Add cayenne pepper or diced jalapeños to the beef.

  • For a shortcut, use canned enchilada sauce—but homemade is worth it!

  • Make it gluten-free: use GF flour and corn tortillas.

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