Beef Enchiladas with Cheese (Print Version)
Soft tortillas filled with spiced beef, baked with rich red sauce and melted cheeses for a warm, flavorful dish.
# What You’ll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 medium 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
09 - 1/2 cup beef broth
→ Red Enchilada Sauce
10 - 2 tbsp vegetable oil
11 - 2 tbsp all-purpose flour
12 - 3 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp garlic powder
15 - 1/2 tsp onion powder
16 - 1/4 tsp dried oregano
17 - 1/4 tsp salt
18 - 2 cups chicken or beef broth
19 - 1 tsp tomato paste
→ Assembly and Toppings
20 - 8 medium flour tortillas
21 - 2 cups shredded cheddar cheese
22 - 1 cup shredded Monterey Jack cheese
23 - 2 tbsp fresh cilantro, chopped
# Steps:
01 - Preheat the oven to 375°F.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until browned. Drain excess fat if needed.
03 - Add onion and garlic to the beef. Sauté for 3 minutes until softened. Stir in cumin, chili powder, smoked paprika, salt, pepper, and beef broth. Simmer for 5 minutes until slightly thickened. Remove from heat.
04 - For the sauce, heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
05 - Add chili powder, cumin, garlic powder, onion powder, oregano, and salt to the roux. Stir constantly for 30 seconds to bloom the spices.
06 - Gradually whisk in broth and tomato paste. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency.
07 - Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
08 - Warm tortillas briefly in a skillet or microwave to make them pliable. Spoon beef filling down the center of each tortilla, add a sprinkle of cheese, roll up tightly, and place seam-side down in the prepared dish.
09 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese blend across the top.
10 - Bake for 20 to 25 minutes until the cheese is fully melted and beginning to brown, and the sauce is bubbling around the edges.
11 - Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro if desired. Serve hot with sour cream, avocado, or lime wedges.
# Expert Tips:
01 -
- The homemade red sauce comes together in minutes but tastes like it simmered all day
- Everything bakes in one dish leaving you with minimal cleanup
- The filling can be made ahead and stored for an even faster weeknight dinner
02 -
- Do not skip warming the tortillas or they will crack when you try to roll them
- The sauce needs to simmer for the full time to cook out the raw flour taste
- Letting the enchiladas rest for 5 minutes out of the oven helps them set up for cleaner serving
03 -
- Grate your own cheese instead of buying pre shredded for better melting
- Place your baking dish on a sheet pan to catch any bubbling over mess
- Warm your plates in the oven for 2 minutes before serving