What makes the red sauce special in these enchiladas?

The red sauce is made from roasted ancho and guajillo dried chiles, blended with tomatoes, garlic, and spices, then thickened with a roux. It gives a smoky, earthy flavor that defines traditional Mexican enchiladas.

Can I make the red sauce ahead of time?

Absolutely! The sauce can be made up to 3 days ahead and refrigerated. Just reheat gently before assembling the enchiladas.

What if I don’t have dried chiles?

You can substitute with good quality chili powders or a canned red enchilada sauce, but fresh dried chiles add unmatched depth and authenticity.

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and provide the right texture, but flour tortillas work if you prefer. Just be sure to lightly fry them to avoid sogginess.

How spicy are these enchiladas?

They have a mild to moderate heat, thanks to the ancho, guajillo, and jalapeño peppers. You can adjust the jalapeño amount or omit seeds for less heat.

Beef Enchiladas with Red Sauce – Rich, Savory, and Irresistible

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Maria
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican
Diet: Halal

Description

Beef Enchiladas with Red Sauce are savory rolled tortillas filled with seasoned ground beef and cheese, smothered in a rich, homemade red chili sauce, then baked to bubbly perfection for a classic Mexican comfort food experience.

Ingredients

Units Scale

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
8 flour tortillas
2 cups shredded cheddar cheese
2 cups red enchilada sauce (homemade or store-bought)
1/4 cup chopped fresh cilantro (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
In a large skillet over medium heat, cook ground beef with diced onion until beef is browned and onion is softened.
Add minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2 minutes, stirring frequently.
Remove from heat and mix in 1 cup of shredded cheese.
Spread a thin layer of red enchilada sauce on the bottom of a baking dish.
Spoon beef mixture evenly onto each tortilla, roll up tightly, and place seam-side down in the baking dish.
Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining shredded cheese.
Bake for 20-25 minutes until cheese is melted and bubbly.
Garnish with chopped cilantro before serving.

Notes

For extra spice, add chopped jalapeños to the beef mixture.
Use corn tortillas for a gluten-free option.
Serve with sour cream and guacamole for added flavor.

Nutrition

Serving Size: 1 enchilada
Calories: 420
Sugar: 5g
Sodium: 900mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg

Find it online: https://cooktune.com/beef-enchiladas-with-red-sauce/