If you’re searching for a warm, cheesy dish that bursts with flavor, look no further than these Mouthwatering Beef Enchiladas with Homemade Red Sauce. This recipe perfectly encapsulates comfort food at its finest, making it the ideal choice for any night of the week. Picture rolled flour tortillas filled with savory seasoned ground beef, generously slathered in a rich, flavorful homemade red chili sauce, and topped with gooey, melted cheese. It’s no wonder that this dish has become a family favorite. Whether you’re in need of easy dinner ideas, meal prep options, or simply a quick and hearty dish, this recipe checks all the boxes.
Say goodbye to store-bought sauces; this homemade version is not just easy to whip up, but also delivers unbeatable flavor and nutrition. Preparing this dish doesn’t have to be time-consuming; you can whip it up in just about 50 minutes, making it a hassle-free option for busy weeknights or even special gatherings. Plus, these enchiladas are perfect for freezing ahead, so you can always have a cozy meal at your fingertips. The balanced combination of spices, fresh ingredients, and melty cheese ensures that each bite is an absolute delight. Let’s dive into this irresistible recipe!
Why You’ll Love This Mouthwatering Beef Enchiladas with Homemade Red Sauce
- Bold Flavors: Each component from the seasoned beef to the homemade sauce delivers a mouthful of rich flavors.
- Comforting Dish: Perfect for cozy family dinners or potlucks, these enchiladas warm the soul.
- Customizable: You can easily swap in your favorite proteins or veggies to suit your taste.
- Freezable: Make a double batch and freeze for busy weeknights!
- Healthy Homemade Sauce: Skip the chemicals of store-bought sauces with this simple homemade version.
Preparation Phase & Tools to Use
Before you start cooking your Mouthwatering Beef Enchiladas with Homemade Red Sauce, it’s essential to set up your kitchen to ensure a smooth cooking experience. Gather your ingredients and tools ahead of time. You’ll need a medium saucepan for the sauce, a large skillet for browning the beef, a whisk for mixing, and a 9×13-inch baking dish to hold the enchiladas once assembled. Make sure to have measuring spoons, a spatula, and some foil on hand.
Start by prepping your ingredients. Dice your onion, mince your garlic, and measure out your spices and chicken broth. This will save you time and hassle as you cook. Having your tortillas ready is key as well; you might want to warm them slightly in the microwave to make them more pliable. Lastly, preheat your oven to 375°F (190°C) to get it ready for the final baking stage.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 flour tortillas (8-inch size)
- 2 cups shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, for garnish (optional)
Instructions
Step 1: Make the Red Sauce
Begin by heating the olive oil in a medium saucepan over medium heat. Once heated, whisk in the flour and cook for about a minute until it forms a light roux. This will help thicken your sauce and intensify the mellow flavors. Next, add the chili powder, cumin, smoked paprika, and tomato paste. Stir and cook this mixture for another 30 seconds to allow the spices to bloom and release their aromas.
Step 2: Add the Broth
Gradually stir in the chicken broth, ensuring there are no lumps from the flour. Let the sauce simmer for about 5-7 minutes until it thickens up nicely. Be sure to taste, then add the salt and pepper to your desired flavor profile. Once done, remove it from heat and set it aside as you prepare the rest of the components.
Step 3: Cook the Beef Filling
In a large skillet, heat over medium-high and add your ground beef. Cook it until browned, breaking it apart with a spatula. Drain off any excess fat to keep your filling from becoming greasy. Add diced onions to the beef, cooking until they soften, which should take about 3-4 minutes. Toss in minced garlic for the last minute of cooking, stirring to incorporate the flavors. If you like, season with a pinch of salt, pepper, and ground cumin for added depth.
Step 4: Assemble the Enchiladas
Now, it’s time to put everything together. Preheat your oven to 375°F (190°C) if you haven’t done so already. Grease your baking dish lightly. Spread a thin layer of the homemade red sauce on the bottom of the dish. Warm the tortillas slightly, making them easier to roll. In each tortilla, place a generous portion of the beef mixture and a sprinkle of shredded cheese. Roll each tortilla tightly and place them seam-side down into the baking dish.
Step 5: Bake to Perfection
Pour the remaining red sauce over your assembled enchiladas, coating them generously. Top everything off with the rest of the shredded cheese. Cover the dish with foil and bake in your preheated oven for 20 minutes. Once time is up, remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden. If you crave a crispy topping, broil for 1-2 minutes, keeping an eye on it so it doesn’t burn!
Step 6: Let It Rest
Once out of the oven, let your enchiladas sit for about 5–10 minutes. This resting period allows the flavors to settle and makes them easier to serve. Garnish with freshly chopped cilantro for added flavor and a burst of color.
Variations
- Protein: Try swapping ground beef for ground turkey, chicken, beans, or even veggies for a meatless version.
- Vegetables: Add bell peppers, corn, black beans, or spinach to the filling for added nutrition and flavor.
- Spices: Feel free to experiment with additional spices such as oregano, cayenne pepper for heat, or even lime for a zesty kick.
Cooking Notes
- Warm tortillas before filling them to prevent tearing and make them easier to roll.
- If you find your sauce too thick, add a little more broth or water to achieve the desired consistency.
- Keep an eye on the broiling stage to avoid burning the cheese topping.
- Allowing the enchiladas to rest after baking enhances the flavors and allows them to firm up for easy serving.
Serving Suggestions
- Serve your enchiladas with a side of Spanish rice or refried beans for a complete meal.
- A light green salad dressed with lime vinaigrette balances the richness of the enchiladas.
Tips
- For a smoky flavor, consider adding chipotle peppers in adobo sauce to the filling.
- To save time, prepare the sauce the day before and keep it refrigerated until you’re ready to assemble.
- Don’t hesitate to double the recipe; enchiladas are always a hit and are excellent for leftovers!
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 25g
- Sodium: 600mg
FAQs
Can I make enchiladas ahead of time?
Yes! You can assemble the enchiladas, cover them tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
Can I freeze these beef enchiladas?
Absolutely! Assemble the enchiladas and freeze them before baking. When ready to eat, simply thaw and bake as directed. They store well in the freezer for up to 3 months.
What should I serve with enchiladas?
Enchiladas pair wonderfully with rice, beans, or a light salad. You can also serve them with corn tortillas on the side for extra crunch.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.
Conclusion
These Mouthwatering Beef Enchiladas with Homemade Red Sauce are not just a dish; they’re an experience guaranteed to satisfy your cravings for comfort food. The combination of seasoned beef and homemade sauce creates a delightful flavor that keeps you coming back for more. Whether you make these for a cozy family dinner or a gathering with friends, this recipe is bound to impress. Don’t forget to share your variations or pictures in the comments; we would love to know how you enjoyed your enchiladas. Happy cooking!
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Mouthwatering Beef Enchiladas with Homemade Red Sauce
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
If you’re searching for a warm, cheesy dish that bursts with flavor, look no further than these Mouthwatering Beef Enchiladas with Homemade Red Sauce.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 flour tortillas (8-inch size)
- 2 cups shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, for garnish (optional)
Instructions
- Begin by heating the olive oil in a medium saucepan over medium heat. Once heated, whisk in the flour and cook for about a minute until it forms a light roux. This will help thicken your sauce and intensify the mellow flavors. Next, add the chili powder, cumin, smoked paprika, and tomato paste. Stir and cook this mixture for another 30 seconds to allow the spices to bloom and release their aromas.
- Gradually stir in the chicken broth, ensuring there are no lumps from the flour. Let the sauce simmer for about 5-7 minutes until it thickens up nicely. Be sure to taste, then add the salt and pepper to your desired flavor profile. Once done, remove it from heat and set it aside as you prepare the rest of the components.
- In a large skillet, heat over medium-high and add your ground beef. Cook it until browned, breaking it apart with a spatula. Drain off any excess fat to keep your filling from becoming greasy. Add diced onions to the beef, cooking until they soften, which should take about 3-4 minutes. Toss in minced garlic for the last minute of cooking, stirring to incorporate the flavors. If you like, season with a pinch of salt, pepper, and ground cumin for added depth.
- Now, it’s time to put everything together. Preheat your oven to 375°F (190°C) if you haven’t done so already. Grease your baking dish lightly. Spread a thin layer of the homemade red sauce on the bottom of the dish. Warm the tortillas slightly, making them easier to roll. In each tortilla, place a generous portion of the beef mixture and a sprinkle of shredded cheese. Roll each tortilla tightly and place them seam-side down into the baking dish.
- Pour the remaining red sauce over your assembled enchiladas, coating them generously. Top everything off with the rest of the shredded cheese. Cover the dish with foil and bake in your preheated oven for 20 minutes. Once time is up, remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden. If you crave a crispy topping, broil for 1-2 minutes, keeping an eye on it so it doesn’t burn!
- Once out of the oven, let your enchiladas sit for about 5–10 minutes. This resting period allows the flavors to settle and makes them easier to serve. Garnish with freshly chopped cilantro for added flavor and a burst of color.
Notes
Cooking Notes: Warm tortillas before filling them to prevent tearing and make them easier to roll. If you find your sauce too thick, add a little more broth or water to achieve the desired consistency. Keep an eye on the broiling stage to avoid burning the cheese topping. Allowing the enchiladas to rest after baking enhances the flavors and allows them to firm up for easy serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 25 g