Beef Enchiladas Homemade Sauce (Printable)

Tender tortillas filled with seasoned beef, topped with zesty red sauce and melted cheese.

# What You'll Need:

→ Red Enchilada Sauce

01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 2 teaspoons ground cumin
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon cayenne pepper
09 - 2 cups low-sodium chicken or vegetable broth
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon tomato paste

→ Beef Filling

13 - 1 pound ground beef
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 teaspoon ground cumin
17 - 1 teaspoon chili powder
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1/4 cup water
22 - 1 tablespoon tomato paste

→ Assembly

23 - 8 medium flour tortillas
24 - 1 1/2 cups shredded cheddar cheese
25 - 1/2 cup chopped fresh cilantro
26 - 1/2 cup sour cream
27 - 1/2 cup finely diced red onion

# How To Make It:

01 - Heat oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne; cook for 30 seconds. Gradually whisk in broth. Add tomato paste, salt, and pepper. Simmer, stirring occasionally, until slightly thickened, about 7–10 minutes. Adjust seasoning and remove from heat.
02 - Brown ground beef in a large skillet over medium heat, breaking up with a spoon for 5–7 minutes. Drain excess fat. Add onion and cook until softened, 2–3 minutes. Stir in garlic and cook 30 seconds. Add cumin, chili powder, smoked paprika, salt, and pepper. Mix in water and tomato paste. Simmer for 2–3 minutes until thickened.
03 - Preheat oven to 375°F. Spread 1/2 cup sauce on bottom of a 9x13 inch baking dish. Place tortilla on work surface. Spoon 1/4 cup beef filling along center. Sprinkle with 1 tablespoon cheese. Roll tightly and place seam-side down in dish. Repeat with remaining tortillas and filling. Pour remaining sauce evenly over enchiladas. Sprinkle with remaining cheese.
04 - Cover dish with foil and bake for 15 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
05 - Let cool slightly. Garnish with cilantro, red onion, and sour cream if desired.

# Expert Suggestions:

01 -
  • The homemade sauce comes together in about 15 minutes but tastes like it simmered all day
  • The beef filling is perfectly seasoned and not too heavy, making these enchiladas feel almost light
  • Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
  • Warm your tortillas before rolling or they will crack and frustratingly fall apart
  • The sauce should coat the back of a spoon when it's ready, not too thin or too thick
  • Let the enchiladas sit for 5 minutes before serving so they hold their shape when you cut them
03 -
  • Fry the tortillas in hot oil for 10 seconds per side before rolling for restaurant style texture
  • Mix some sauce directly into the beef filling for extra flavor in every bite
  • Broil for 2 minutes at the very end if you want that gorgeous cheese crust

Go back