Beef Enchiladas Homemade Sauce (Printable Version)
Tender tortillas filled with seasoned beef and baked with savory red sauce and melted cheese.
# What You Need:
→ Red Enchilada Sauce
01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 2 cups low-sodium chicken broth
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon tomato paste
→ Beef Filling
12 - 1 pound ground beef
13 - 1 small yellow onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1/2 teaspoon ground cumin
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 2 tablespoons tomato paste
21 - 1/4 cup water
→ Assembly
22 - 8 medium (6-inch) flour or corn tortillas
23 - 1 1/2 cups shredded cheddar cheese or Mexican cheese blend
24 - 1/4 cup chopped fresh cilantro (optional)
25 - 1/4 cup diced red onion (optional)
# How-To Steps:
01 - Set the oven to 375°F.
02 - Heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, and oregano; cook for 30 seconds. Slowly whisk in chicken broth. Stir in salt, pepper, and tomato paste. Simmer for 5 to 6 minutes until slightly thickened. Remove from heat.
03 - In a large skillet over medium-high heat, brown ground beef, breaking it up while cooking for 5 to 6 minutes. Drain excess fat if needed. Add onion and garlic; cook until softened, about 2 to 3 minutes. Stir in cumin, chili powder, smoked paprika, salt, pepper, tomato paste, and water. Cook 2 more minutes until thickened. Remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
05 - Heat tortillas briefly in a microwave or dry skillet until pliable.
06 - Place 2 to 3 tablespoons of beef filling on each tortilla’s center. Sprinkle lightly with cheese, roll up tightly, and place seam-side down in the prepared baking dish.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with remaining shredded cheese.
08 - Bake for 20 to 25 minutes until cheese melts and bubbles.
09 - Optionally, top with chopped cilantro and diced red onion. Serve immediately.
# Helpful Tips:
01 -
- The sauce is silky and builds its own depth in under 10 minutes—no complicated ingredients required.
- You can have everything ready to bake in about half an hour, making it perfect for weeknight cooking or feeding a crowd.
- Beef enchiladas taste even better the next day, which means less stress when you're short on time.
02 -
- Don't skip warming your tortillas—a cold tortilla will crack when you roll it, but a warm one becomes pliable and forgiving.
- If your sauce tastes flat, it's usually because the spices haven't had time to bloom; let that oil and spice mixture cook together for its full 30 seconds.
- The dish comes together faster if you have both the sauce and filling ready before you start rolling—assembly becomes a smooth, quick process instead of a scramble.
03 -
- If you want more heat, add a pinch of cayenne pepper to the sauce or use a spicy chili powder, tasting as you go to find your perfect level.
- Keep a damp kitchen towel draped over your tortillas while you're filling and rolling—it keeps them warm and flexible so they don't dry out and crack.