Oh yes! Mexican Beef Enchiladas with Red Sauce are a classic, hearty, and flavorful dish loaded with seasoned ground beef, wrapped in soft tortillas, and smothered in a rich, slightly spicy red chili sauce and melted cheese. Perfect for family dinners or gatherings!
🌶️ Mexican Beef Enchiladas with Red Sauce
Serves: 6 | Prep Time: 20 mins | Cook Time: 35 mins
🛒 Ingredients:
For the Red Enchilada Sauce:
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2 tbsp vegetable oil
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2 tbsp all-purpose flour
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3 tbsp chili powder (adjust to taste)
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1 tsp ground cumin
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½ tsp garlic powder
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¼ tsp onion powder
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1/4 tsp oregano
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2 cups beef broth (or chicken broth)
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1 (8 oz) can tomato sauce
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Salt and pepper to taste
For the Filling:
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1 lb ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp ground cumin
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1 tsp chili powder
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Salt and pepper to taste
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1 cup shredded cheddar cheese (or Mexican blend)
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8–10 corn or flour tortillas (6–8 inch size)
For Topping:
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1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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Optional: sliced olives, chopped green onions, cilantro, sour cream, avocado
👩🍳 Instructions:
1. Make the Red Sauce:
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Heat oil in a saucepan over medium heat. Stir in flour and cook for 1 minute to make a roux.
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Add chili powder, cumin, garlic powder, onion powder, and oregano; stir for 30 seconds until fragrant.
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Slowly whisk in beef broth and tomato sauce, making sure no lumps remain.
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Bring to a simmer and cook for 10 minutes, stirring occasionally, until thickened. Season with salt and pepper. Set aside.
2. Prepare the Filling:
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In a skillet over medium heat, cook ground beef with onion and garlic until browned and cooked through. Drain excess fat.
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Stir in cumin, chili powder, salt, and pepper. Remove from heat.
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Mix in 1 cup shredded cheese.
3. Assemble the Enchiladas:
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish.
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Spread about ½ cup of red sauce on the bottom of the dish.
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Warm tortillas briefly to make them pliable (microwave or stovetop).
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Spoon about ¼ cup of beef filling onto each tortilla, roll it up, and place seam side down in the dish.
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Pour remaining red sauce evenly over the top of the rolled enchiladas.
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Sprinkle with shredded cheese.
4. Bake:
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Bake uncovered for 20 minutes, until cheese is melted and bubbly.
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Let cool for a few minutes before serving.
🍽️ Serve With:
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Mexican rice
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Refried beans or black beans
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Fresh salsa or guacamole
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Sour cream and chopped cilantro
🔄 Tips & Variations:
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Add chopped green chilies or jalapeños to the filling for extra heat.
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Substitute ground turkey or shredded chicken for the beef.
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Use homemade tortillas for an extra authentic touch.
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For a smoother sauce, blend it before pouring over enchiladas.
Want a green enchilada sauce recipe or ideas for making it vegetarian? Just ask!
