Beef Enchiladas Red Chili (Printable)

Tender beef wrapped in tortillas and topped with bold red chili sauce and melted cheese.

# 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 dried oregano
06 - ½ tsp smoked paprika
07 - ½ tsp salt
08 - ¼ tsp freshly ground black pepper

→ Red Chili Sauce

09 - 2 tbsp vegetable oil
10 - 2 tbsp all-purpose flour
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp garlic powder
14 - ½ tsp onion powder
15 - ¼ tsp cayenne pepper
16 - 2 cups low-sodium chicken or beef broth
17 - 1 cup tomato sauce
18 - 1 tsp apple cider vinegar
19 - ½ tsp salt

→ Assembly

20 - 12 small corn or flour tortillas
21 - 2 cups shredded cheddar cheese or Mexican blend
22 - Fresh cilantro, chopped for garnish
23 - 1 small red onion, thinly sliced for garnish

# How To Make It:

01 - Heat vegetable oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until fragrant. Add chili powder, cumin, garlic powder, onion powder, and cayenne, whisking constantly for 30 seconds. Gradually whisk in broth and tomato sauce. Bring to a simmer, whisking constantly, until thickened about 5-7 minutes. Stir in vinegar and salt. Remove from heat and set aside.
02 - In a large skillet, cook ground beef over medium heat until browned. Drain excess fat if necessary. Add chopped onion and cook until softened, about 4 minutes. Stir in minced garlic, cumin, oregano, smoked paprika, salt, and pepper. Cook for 1 minute more to blend flavors. Remove from heat.
03 - Preheat the oven to 375°F.
04 - Warm tortillas until pliable. Spread ½ cup of red chili sauce in the bottom of a 9x13-inch baking dish. Spoon 2-3 tablespoons of beef mixture and a sprinkle of cheese onto each tortilla. Roll up tightly and place seam-side down in the dish. Pour remaining sauce evenly over enchiladas and top with remaining cheese.
05 - Bake for 20-25 minutes until cheese is melted and sauce is bubbling around the edges.
06 - Remove from oven and garnish with chopped fresh cilantro and thinly sliced red onion. Serve hot while cheese is still melted.

# Expert Suggestions:

01 -
  • The homemade red chili sauce puts canned versions to shame and comes together in under ten minutes
  • These enchiladas reheat beautifully for lunch the next day, if they last that long
  • The beef filling is forgiving and adaptable based on what's in your pantry
02 -
  • Don't skip the step of warming your tortillas, because cold corn tortillas will crack and tear the moment you try to roll them
  • The sauce will continue to thicken as it bakes, so make it slightly thinner than you think you want it
  • If your enchiladas seem too dry before baking, add a splash of broth or water to create more sauce in the pan
03 -
  • If your sauce tastes too spicy, add a teaspoon of honey or brown sugar to balance the heat without losing depth
  • Line your baking dish with foil before assembling for the easiest cleanup of your life

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