Homemade Beef Enchiladas with Red Sauce
These homemade beef enchiladas are built around a simple skillet filling of browned beef, onion, garlic, and warm spices. A little red enchilada sauce stirred into the meat keeps the filling juicy without making the tortillas soggy.
The tortillas are briefly warmed before rolling, which makes them flexible enough to wrap tightly around the filling. Once they are lined up in the baking dish, more red sauce and shredded cheese turn the top bubbly and tender in the oven.
This recipe keeps the seasoning balanced and family-friendly, with chili powder, cumin, oregano, and a small amount of tomato paste for depth. Use your favorite prepared red enchilada sauce, or use homemade sauce if you already have it on hand.
Serve the enchiladas hot from the oven with sour cream, sliced scallions, cilantro, or a crisp salad. Leftovers reheat well because the sauce continues to soften the tortillas without drying out the beef.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F and lightly oil a 9-by-13-inch baking dish. Spread 1/2 cup of the red enchilada sauce across the bottom of the dish.
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2
Warm the vegetable oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened and lightly golden at the edges.
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3
Add the garlic and cook for 30 seconds. Add the ground beef, salt, pepper, chili powder, cumin, and oregano, then cook for 6 to 8 minutes, breaking the beef into small crumbles, until no pink remains.
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4
Stir in the tomato paste and cook for 1 minute. Add 1/2 cup of the enchilada sauce and simmer for 2 to 3 minutes, until the filling is moist but not soupy.
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5
Wrap the tortillas in a damp towel and microwave for 30 to 45 seconds, or warm them briefly in a dry skillet, until flexible enough to roll without cracking.
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6
Spoon about 1/3 cup of beef filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish, arranging the enchiladas in snug rows.
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7
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the Monterey Jack and cheddar over the top, covering the sauce from edge to edge.
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8
Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted with light golden spots. Rest for 5 minutes, then serve with cilantro and sour cream.
Ingredients
- Vegetable Oil:1 tablespoon
- Yellow Onion, finely chopped:1 medium
- Garlic Cloves, minced:3
- Ground Beef:1 1/4 pounds
- Kosher Salt:1 teaspoon
- Black Pepper:1/2 teaspoon
- Chili Powder:2 teaspoons
- Ground Cumin:1 teaspoon
- Dried Oregano:1/2 teaspoon
- Tomato Paste:1 tablespoon
- Red Enchilada Sauce:2 1/2 cups
- Corn or Flour Tortillas, 8-inch:12
- Shredded Monterey Jack Cheese:1 1/2 cups
- Shredded Cheddar Cheese:1 cup
- Fresh Cilantro Leaves, for serving:1/4 cup
- Sour Cream, for serving:as needed
Tips & Notes
- If using corn tortillas, warming them well is the best way to prevent cracking during rolling.
- Drain excess fat from the skillet before adding the tomato paste if the beef releases more than a tablespoon or two.
- For a spicier dish, add minced jalapeño with the onion or use a hot red enchilada sauce.
- Assemble the enchiladas up to 1 day ahead, cover, and refrigerate; add 5 to 10 minutes to the baking time if baking from cold.
