Beef and Cheese Enchiladas with Red Sauce

Introduction

Beef and Cheese Enchiladas with Red Sauce is a classic Mexican comfort dish that never fails to please. Tender tortillas are filled with a flavorful beef mixture, smothered in a rich homemade red enchilada sauce, and topped with plenty of gooey melted cheese. The combination of savory beef, warm spices, and creamy melted cheese creates a dish that is bold, satisfying, and truly comforting.

This recipe is perfect for family dinners, potlucks, or even festive gatherings. It’s hearty, flavorful, and can easily be prepped ahead of time.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of flavors — the slightly spicy, smoky red enchilada sauce, the juicy beef filling, and the stretchy melted cheese. Every bite feels like a warm hug. It’s also customizable — you can make it spicier, swap beef for chicken, or make it vegetarian. Plus, it’s a crowd-pleaser; even picky eaters love it.

Why It’s a Must-Try Dish

• A true Mexican-inspired classic that’s always a hit.
• Easy to prepare and even easier to reheat.
• Family-friendly, freezer-friendly, and perfect for meal prep.
• Comforting, cheesy, and packed with flavor.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6 servings (makes about 12 enchiladas)
• Calories per serving: ~420 kcal (varies with cheese and tortilla brand)

Cuisine & Course

• Cuisine: Mexican
• Course: Main Course, Dinner

Ingredients

For the Filling:

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon oregano
• Salt and black pepper, to taste
• 1 cup canned black beans (optional, for extra protein)
• 1 cup shredded cheddar cheese (or Mexican blend)

For the Red Enchilada Sauce (Homemade or Store-bought):

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 2 cups chicken or beef broth
• 6 oz (170 g) tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin powder
• Salt, to taste

For Assembly:

• 12 small flour or corn tortillas
• 2 cups shredded cheddar or Monterey Jack cheese
• Fresh cilantro, for garnish
• Sour cream, for serving

Simple Cooking Directions

1. Prepare the red enchilada sauce.
2. Cook the beef with onion, garlic, and spices.
3. Mix beef with some cheese and beans (if using).
4. Fill tortillas with the beef mixture, roll, and place seam-side down in a baking dish.
5. Cover with enchilada sauce and top with cheese.
6. Bake until hot and bubbly.
7. Garnish with cilantro and serve with sour cream.

Step-by-Step Preparation

Step 1: Make the Red Sauce

1. Heat oil in a saucepan, whisk in flour, and cook for 1 minute.
2. Add chili powder, stir well, then slowly whisk in broth.
3. Add tomato paste, garlic powder, onion powder, cumin, and salt.
4. Simmer 10 minutes until slightly thickened. Set aside.

Step 2: Prepare the Beef Filling

1. In a skillet, cook ground beef with onion until browned.
2. Add garlic, cumin, chili powder, paprika, oregano, salt, and pepper.
3. Stir in black beans (optional). Remove from heat.
4. Mix in 1 cup of shredded cheese.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup enchilada sauce on the bottom of a baking dish.
3. Fill tortillas with beef mixture, roll them, and place seam-side down.
4. Pour remaining sauce evenly over enchiladas.
5. Sprinkle with remaining cheese.

Step 4: Bake

• Cover with foil and bake for 20 minutes.
• Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.

Step 5: Serve

• Garnish with fresh cilantro and serve hot with sour cream, salsa, or guacamole.

How to Serve

• Serve hot, straight from the oven.
• Add toppings like sour cream, guacamole, salsa, or jalapeños.
• Pair with Mexican rice, refried beans, or a fresh salad.

Additional Recipe Tips

• Warm tortillas slightly before rolling to prevent tearing.
• Add a mix of cheeses for better flavor (cheddar + Monterey Jack + mozzarella).
• If you like spicy food, add jalapeños or hot sauce to the beef filling.

Variations

• Chicken Enchiladas: Replace beef with shredded cooked chicken.
• Vegetarian Enchiladas: Use sautéed bell peppers, mushrooms, zucchini, and beans instead of beef.
• Green Enchiladas: Use green enchilada sauce instead of red.
• Low-Carb Version: Use low-carb tortillas or zucchini slices as wraps.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Assemble (before baking) and freeze up to 2 months. Thaw overnight in the fridge before baking.
• Reheat: Bake at 350°F (175°C) for 20–25 minutes, or microwave individual servings.

Special Equipment Needed

• Large skillet
• Saucepan for red sauce
• 9×13-inch baking dish
• Foil for covering
• Sharp knife & chopping board

Conclusion

Beef and Cheese Enchiladas with Red Sauce is the ultimate Mexican-inspired comfort dish that blends rich flavors with cheesy goodness. Whether you’re making it for a family dinner, a party, or a freezer-friendly meal prep, this recipe is always a winner. The combination of spiced beef, homemade sauce, and melty cheese creates a dish that’s hearty, flavorful, and unforgettable.

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Beef and Cheese Enchiladas with Red Sauce

Author: admin Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 35 mins Total Time 55 mins

Servings: 6 Calories: 420 kcal

Description

Beef and Cheese Enchiladas with Red Sauce is a classic Mexican comfort dish that never fails to please. Tender tortillas are filled with a flavorful beef mixture, smothered in a rich homemade red enchilada sauce, and topped with plenty of gooey melted cheese.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling:

• 1 lb (450 g)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon oregano
• Salt and black pepper, to taste
• 1 cup canned black beans (optional, for extra protein)
• 1 cup shredded cheddar cheese (or Mexican blend)

For the Red Enchilada Sauce (Homemade or Store-bought):

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 2 cups chicken or beef broth
• 6 oz (170 g)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin powder
• Salt, to taste

For Assembly:

• 12 small flour or corn tortillas
• 2 cups shredded cheddar or Monterey Jack cheese
• Fresh cilantro, for garnish
• Sour cream, for serving

Instructions

1. Step 1: Make the Red Sauce : Heat oil in a saucepan, whisk in flour, and cook for 1 minute. Add chili powder, stir well, then slowly whisk in broth. Add tomato paste, garlic powder, onion powder, cumin, and salt. Simmer 10 minutes until slightly thickened. Set aside.
2. Step 2: Prepare the Beef Filling : In a skillet, cook ground beef with onion until browned. Add garlic, cumin, chili powder, paprika, oregano, salt, and pepper. Stir in black beans (optional). Remove from heat. Mix in 1 cup of shredded cheese.
3. Step 3: Assemble the Enchiladas : Preheat oven to 375°F (190°C). Spread ½ cup enchilada sauce on the bottom of a baking dish. Fill tortillas with beef mixture, roll them, and place seam-side down. Pour remaining sauce evenly over enchiladas. Sprinkle with remaining cheese.
4. Step 4: Bake : Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
5. Step 5: Serve : Garnish with fresh cilantro and serve hot with sour cream, salsa, or guacamole.

Keywords: Beef and Cheese Enchiladas with Red Sauce