Beef Enchiladas with Red Chili Sauce

Introduction

Beef Enchiladas with Red Chili Sauce are a classic Mexican comfort dish that delivers bold, rich flavors with every bite. Tender flour or corn tortillas are stuffed with seasoned ground beef, then smothered in a vibrant red chili sauce and topped with melted cheese. Baked to perfection, these enchiladas are flavorful, hearty, and utterly satisfying.

This dish is perfect for family dinners, meal prep, or a festive gathering. The combination of savory beef, spicy sauce, and gooey cheese creates a meal that’s rich, indulgent, and utterly crave-worthy.

Why I Love This Recipe

I love this recipe because it balances heat, flavor, and texture perfectly. The rich red chili sauce adds warmth and depth, while the beef filling is seasoned to perfection. Topping it with cheese that melts and bubbles in the oven gives the dish that comforting, indulgent touch.

It’s also incredibly versatile—I can make it mild for the kids or add extra chili for spice lovers. Plus, it’s a one-dish meal that pairs wonderfully with rice, beans, or a fresh salad.

Why It’s a Must-Try Dish

• Flavorful & comforting – packed with rich Mexican flavors.
• Perfect for entertaining – a crowd-pleasing dish.
• Customizable – adjust spiciness and toppings.
• Easy to prepare – can be made ahead and baked when ready.

Recipe Time & Servings

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: ~450–500 per serving

Cuisine & Course

• Cuisine: Mexican
• Course: Main Course, Dinner

Ingredients

For the Red Chili Sauce:

• 3 tbsp vegetable oil
• 3 tbsp all-purpose flour
• 4 tbsp chili powder (adjust to taste)
• 2 cups beef or chicken broth
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• Salt and black pepper, to taste

For the Beef Filling:

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup cooked rice (optional, for extra filling)
• ¼ cup chopped fresh cilantro (optional)

For the Enchiladas:

• 8–10 flour or corn tortillas
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Optional toppings: sour cream, sliced jalapeños, fresh cilantro

Simple Cooking Directions

1. Make the red chili sauce by cooking oil, flour, and spices, then whisk in broth.
2. Cook the ground beef with onions, garlic, and seasonings.
3. Assemble tortillas with beef filling, roll, and place in a baking dish.
4. Pour sauce over enchiladas and top with cheese.
5. Bake until cheese is melted and bubbly.

Step-by-Step Recipe Preparation

Step 1: Make the Red Chili Sauce

1. Heat oil in a saucepan over medium heat.
2. Stir in flour and cook for 1–2 minutes to form a roux.
3. Add chili powder, garlic powder, onion powder, cumin, salt, and pepper. Stir for 30 seconds.
4. Gradually whisk in broth until smooth. Simmer for 5 minutes until slightly thickened.

Step 2: Prepare the Beef Filling

1. In a skillet, cook ground beef over medium heat until browned.
2. Add onion and garlic; sauté for 3–4 minutes until softened.
3. Stir in cumin, paprika, chili powder, salt, pepper, cooked rice, and cilantro. Mix well and remove from heat.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of red chili sauce on the bottom of a baking dish.
3. Fill each tortilla with beef mixture, roll tightly, and place seam-side down in the dish.

Step 4: Add Sauce & Cheese

1. Pour remaining red chili sauce over the rolled tortillas.
2. Sprinkle shredded cheese evenly on top.

Step 5: Bake

1. Cover the dish with foil and bake for 15 minutes.
2. Remove foil and bake for another 10 minutes, or until cheese is melted and bubbly.

Step 6: Serve

1. Let cool for 5 minutes before serving.
2. Top with sour cream, jalapeños, or fresh cilantro if desired.

How to Serve

• Serve with Mexican rice and refried or black beans.
• Pair with a fresh salad or avocado slices for extra freshness.
• Add lime wedges for a citrusy kick.

Additional Recipe Tips

• Warm tortillas slightly before rolling to prevent cracking.
• Adjust chili powder in the sauce for desired spice level.
• Make sauce ahead and refrigerate for faster assembly.
• Leftover enchiladas can be reheated in the oven or microwave.

Variations

• Chicken Enchiladas: Substitute cooked shredded chicken for beef.
• Vegetarian: Use sautéed vegetables, beans, or tofu instead of meat.
• Green Chili Sauce: Swap red chili sauce with green salsa or tomatillo sauce.
• Extra Cheesy: Add cream cheese to the filling for richer texture.

Freezing & Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Freeze unbaked enchiladas in a freezer-safe dish for up to 2 months. Bake from frozen, adding 10–15 minutes to cooking time.
• Reheating: Cover with foil and bake at 350°F (175°C) for 15–20 minutes or microwave individual portions.

Special Equipment Needed

• Baking dish (9×13 inches works well)
• Skillet for cooking beef
• Saucepan for red chili sauce
• Mixing bowls
• Spatula and whisk

Conclusion

Beef Enchiladas with Red Chili Sauce are a hearty, flavorful, and comforting meal that bring the taste of Mexico to your table. With tender beef, a rich red sauce, and gooey cheese, this recipe is perfect for family dinners, gatherings, or meal prep. Once you make it, it’s sure to become a staple in your dinner rotation!

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Beef Enchiladas with Red Chili Sauce

Author: admin Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 6 Calories: 500 per serving

Description

Beef Enchiladas with Red Chili Sauce are a classic Mexican comfort dish that delivers bold, rich flavors with every bite. Tender flour or corn tortillas are stuffed with seasoned ground beef, then smothered in a vibrant red chili sauce and topped with melted cheese. Baked to perfection, these enchiladas are flavorful, hearty, and utterly satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

For the Red Chili Sauce:

• 3 tbsp vegetable oil
• 3 tbsp all-purpose flour
• 4 tbsp chili powder (adjust to taste)
• 2 cups beef or chicken broth
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• Salt and black pepper, to taste

For the Beef Filling:

• 1 lb (450 g)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup cooked rice (optional, for extra filling)
• ¼ cup chopped fresh cilantro (optional)

For the Enchiladas:

• 8 flour 8–10 or corn tortillas
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Optional toppings: sour cream, sliced jalapeños, fresh cilantro

Instructions

1. Step 1: Make the Red Chili Sauce : Heat oil in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes to form a roux. Add chili powder, garlic powder, onion powder, cumin, salt, and pepper. Stir for 30 seconds. Gradually whisk in broth until smooth. Simmer for 5 minutes until slightly thickened.
2. Step 2: Prepare the Beef Filling : In a skillet, cook ground beef over medium heat until browned. Add onion and garlic; sauté for 3–4 minutes until softened. Stir in cumin, paprika, chili powder, salt, pepper, cooked rice, and cilantro. Mix well and remove from heat.
3. Step 3: Assemble the Enchiladas : Preheat oven to 375°F (190°C). Spread a thin layer of red chili sauce on the bottom of a baking dish. Fill each tortilla with beef mixture, roll tightly, and place seam-side down in the dish.
4. Step 4: Add Sauce & Cheese : Pour remaining red chili sauce over the rolled tortillas. Sprinkle shredded cheese evenly on top.
5. Step 5: Bake : Cover the dish with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes, or until cheese is melted and bubbly.
6. Step 6: Serve : Let cool for 5 minutes before serving. Top with sour cream, jalapeños, or fresh cilantro if desired.

Keywords: Beef Enchiladas with Red Chili Sauce