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Beef Enchiladas Recipe Easy Homemade Red Sauce for Perfect Dinner

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This beef enchiladas recipe features a homemade red sauce bursting with flavor, combining seasoned beef, melty cheese, and a rich, tangy sauce for a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale
  • 1 lb (450g) ground beef (85% lean preferred)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp vegetable oil or olive oil
  • 2 tbsp tomato paste
  • 2 cups (480ml) beef broth (homemade or low sodium)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt to taste
  • 8–10 corn or flour tortillas (6-inch size)
  • 2 cups (200g) shredded cheese (Mexican blend or sharp cheddar)
  • Fresh cilantro leaves, chopped (for garnish)
  • Sour cream or Mexican crema (optional topping)

Instructions

  1. Prepare the Beef Filling: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chopped onions and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it apart; cook until browned and no longer pink, about 7-8 minutes. Season with cumin, smoked paprika, chili powder, salt, and pepper. Remove from heat and set aside.
  2. Make the Red Sauce: In the same skillet, add another tablespoon of oil and heat over medium. Stir in tomato paste and cook for about 2 minutes to deepen flavor. Gradually whisk in beef broth, scraping up browned bits. Add chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne (if using), and salt. Simmer gently for 10-12 minutes until sauce thickens slightly. Adjust seasoning as needed.
  3. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Warm tortillas briefly in microwave or dry skillet to make pliable. Spread a few tablespoons of red sauce into the bottom of the dish. Lay one tortilla flat, spoon 3-4 tablespoons of beef filling down the center, sprinkle with cheese, then roll tightly. Place seam-side down in the dish. Repeat with remaining tortillas and filling.
  4. Finish and Bake: Pour remaining red sauce evenly over rolled enchiladas. Sprinkle remaining shredded cheese on top. Bake uncovered for 18-20 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.

Notes

Warm tortillas before rolling to prevent tearing. If sauce is too thick before baking, stir in a splash of broth or water. Season beef filling well for authentic flavor. Cook tomato paste until it darkens slightly to avoid bitterness. Leftovers store well in fridge for up to 3 days and reheat best in oven. Sauce can be made up to 3 days ahead. For spicier enchiladas, add jalapeños or increase cayenne. Vegetarian and dairy-free adaptations available.

Nutrition

Keywords: beef enchiladas, homemade red sauce, easy dinner, Mexican recipe, comfort food, ground beef enchiladas

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