Championship Beef Enchiladas Red (Printable)
Savory beef, rich chili sauce, and melted cheese wrapped in corn tortillas for a satisfying meal.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/2 cup beef broth
10 - 1 tbsp tomato paste
→ Red Enchilada Sauce
11 - 2 tbsp vegetable oil
12 - 2 tbsp all-purpose flour
13 - 3 tbsp chili powder
14 - 1 tsp ground cumin
15 - 1/2 tsp dried oregano
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/4 tsp cayenne pepper
19 - 2 cups chicken or vegetable broth
20 - 1 can (6 oz) tomato paste
21 - 1 tsp salt
22 - 1/2 tsp sugar
→ Assembly
23 - 12 corn tortillas (6-inch)
24 - 2 cups shredded cheddar cheese
25 - 1 cup shredded Monterey Jack cheese
26 - Fresh cilantro, chopped for garnish
27 - Diced red onion for garnish
# Step-by-step:
01 - In a large skillet over medium heat, cook ground beef until browned, breaking it up as it cooks. Drain excess fat. Add onion and cook until softened, about 3 minutes. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute. Add tomato paste and beef broth, simmering until mixture thickens and most of the liquid evaporates, about 5 minutes. Set aside.
02 - Heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Stir in chili powder, cumin, oregano, garlic powder, onion powder, and cayenne. Cook for 30 seconds. Gradually whisk in broth. Add tomato paste, salt, and sugar. Simmer, whisking often, for about 7-10 minutes until thickened. Adjust seasoning as needed.
03 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
04 - Wrap tortillas in a damp towel and microwave for 40 seconds, or lightly warm each in a skillet to prevent cracking.
05 - Pour 1/2 cup of enchilada sauce into the baking dish, spreading to coat the bottom. Fill each tortilla with 2-3 tablespoons of beef mixture and a sprinkle of cheeses. Roll up and place seam-side down in the baking dish. Pour remaining sauce evenly over enchiladas. Top with remaining cheeses.
06 - Bake for 20-25 minutes, until cheese is bubbly and golden. Let cool for 5 minutes before serving. Garnish with chopped cilantro and diced red onion if desired. Serve hot.
# Expert Advice:
01 -
- The homemade red sauce puts anything from a jar to shame, and it comes together in about fifteen minutes
- These reheat beautifully for lunch the next day, maybe even better than fresh
02 -
- Cold tortillas crack when you roll them, so dont skip the warming step or youll have a mess on your hands
- The sauce thickens as it cools, so if it seems slightly thin in the pan, thats actually perfect
03 -
- Use freshly shredded cheese instead of pre-shredded bags for better melting
- Let the sauce cool slightly before assembling so it coats the tortillas evenly