Beef Enchiladas Red Chili (Printable)

Seasoned beef, soft corn tortillas, vibrant red chili sauce, and melted cheese combine for a classic Mexican 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

→ Red Chili Sauce

09 - 3 dried guajillo chilies, stemmed and seeded
10 - 2 dried ancho chilies, stemmed and seeded
11 - 2 cups low-sodium chicken broth
12 - 1 tbsp vegetable oil
13 - 2 tbsp tomato paste
14 - 2 cloves garlic, minced
15 - 1 tsp ground cumin
16 - 1/2 tsp dried oregano
17 - 1/2 tsp salt
18 - 1/4 tsp ground cinnamon

→ Assembly

19 - 8 corn tortillas (6-inch)
20 - 2 cups shredded Monterey Jack or cheddar cheese
21 - 1/4 cup chopped fresh cilantro

# How To Make It:

01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Place chilies in a bowl, pour hot chicken broth over them, and soak for 15 minutes. Blend soaked chilies and broth with tomato paste, garlic, cumin, oregano, salt, and cinnamon until smooth. Heat oil in a saucepan, strain sauce into pan, and simmer on low for 10 minutes, stirring occasionally.
02 - In a large skillet, cook ground beef over medium-high heat until browned. Add onion and garlic; cook until softened, about 3 minutes. Stir in cumin, chili powder, paprika, salt, and pepper. Cook for 2 more minutes. Remove from heat.
03 - Preheat oven to 375°F. Warm tortillas to make them pliable. Spread 1/2 cup of red chili sauce on the bottom of a 9x13-inch baking dish. Fill each tortilla with beef mixture and a sprinkle of cheese. Roll up and place seam-side down in the dish. Pour remaining sauce over enchiladas. Top with remaining cheese.
04 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Garnish with chopped cilantro before serving.

# Expert Suggestions:

01 -
  • The homemade red chili sauce is absolutely worth the extra effort and will make you wonder why you ever bothered with canned enchilada sauce
  • Everything comes together in about an hour, but these taste like they've been simmering all day
  • They reheat beautifully for lunch the next day, assuming there are any leftovers
02 -
  • Warming your corn tortillas before rolling is absolutely essential, or they will crack and frustrate you tremendously
  • The sauce needs to be strained after blending, as chili skins can create an unpleasant texture that ruins the silky finish
  • Letting the enchiladas rest for five minutes after baking seems pointless but prevents them from falling apart when you serve them
03 -
  • If your sauce seems too thick after blending, add more chicken broth one tablespoon at a time until it reaches a velvety consistency
  • The enchiladas can be frozen before baking, wrapped tightly in foil and then plastic, for up to three months
  • A small amount of sauce inside each tortilla before adding the beef filling prevents them from drying out in the oven

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