Beef Enchiladas Red Sauce

These beef enchiladas with red sauce are everything you want in a comforting meal. The tortillas wrap around tender beef and beans, all coated in a homemade red enchilada sauce that bakes until bubbling and cheesy. It is the kind of dish that makes everyone come to the table hungry and leave completely satisfied.

I first made these enchiladas for a family game night and the platter was empty before the first round of cards ended. Since then they have become a staple whenever I need a reliable dish that never fails to please.

Ingredients

• Red enchilada sauce: homemade or good quality store bought for authentic flavor choose one with a deep red hue and no excessive sweetness
• Olive oil: for sautéing the aromatics use a mild extra virgin variety
• White onion: diced for sweetness and depth pick one that feels firm and heavy
• Garlic cloves: minced for robust flavor choose fresh tight bulbs with no green shoots
• Lean ground beef: hearty protein base with rich taste look for eighty five percent lean so it stays juicy
• Ground cumin: adds earthy warmth and Mexican character choose freshly ground for best potency
• Pinto beans: rinsed and drained for texture and protein use canned beans for ease or cook from dry for more control
• Diced green chiles: mild heat and tang that balances the richness choose canned fire roasted for smoky flavor
• Fine sea salt and freshly cracked black pepper: for seasoning balance
• Flour tortillas: large and flexible for rolling enchiladas pick soft pliable ones so they do not tear
• Mexican blend shredded cheese: for gooey melty topping shred fresh if possible for better melt
• Optional toppings: fresh cilantro chopped red onions diced avocado sour cream or cotija cheese for garnish and freshness

Step-by-Step Instructions

Preheat and Prepare:

Heat oven to three hundred seventy five degrees Fahrenheit. Grease a large baking dish lightly with oil. Warm tortillas briefly on a skillet or microwave so they stay pliable for rolling.

Cook the Beef Filling:

Heat olive oil in a skillet over medium heat. Add diced onion and cook for five minutes until softened and lightly golden. Stir in minced garlic and cook one minute more. Add ground beef and cook while breaking it up with a spoon until browned. Stir in cumin beans and green chiles. Season with salt and pepper. Simmer five minutes so flavors meld then remove from heat.

Assemble the Enchiladas:

Spread a thin layer of red sauce on the bottom of the baking dish. Place a tortilla on a flat surface add a generous scoop of beef mixture and sprinkle with cheese. Roll tightly and place seam side down in the dish. Repeat with all tortillas.

Cover with Sauce and Cheese:

Pour remaining red sauce evenly over the rolled enchiladas. Sprinkle with the rest of the cheese ensuring good coverage so every bite has melted topping.

Bake to Perfection:

Place dish in oven and bake twenty minutes until sauce is bubbling and cheese is fully melted. For extra golden top broil briefly at the end while keeping a close eye.

Serve and Garnish:

Let enchiladas rest five minutes before serving so they hold together. Garnish with fresh cilantro diced onions avocado or sour cream and serve warm.

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I especially love the way the red sauce ties everything together with smoky tangy depth. My kids always ask for extra cheese on top and sometimes I sneak in a little more than the recipe calls for because it makes the dish irresistible.

Storage Tips

Cool leftovers completely and store covered in the refrigerator for up to three days. For longer storage freeze enchiladas in a tightly wrapped baking dish for up to two months. Reheat in the oven covered with foil until heated through.

Ingredient Substitutions

You can swap ground beef for ground turkey or shredded chicken with equally tasty results. Black beans can replace pinto beans if that is what you have on hand. Monterey Jack or cheddar cheese can be used in place of Mexican blend.

Serving Suggestions

These enchiladas pair beautifully with a simple green salad or Mexican style rice. A side of guacamole or fresh salsa makes the plate more festive. They also work well as part of a larger spread for a Tex Mex night.

A Cultural Note

Enchiladas are a beloved part of Mexican cuisine with roots that trace back to Aztec times when tortillas were dipped in chili sauces. This modern version leans Tex Mex with beef cheese and oven baking but the soul of the dish remains tied to its vibrant history.

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Frequently Asked Questions About Recipes

→ Can I use store-bought red sauce?

Yes, a canned red enchilada sauce works well if you prefer convenience, though homemade enhances flavor.

→ What tortillas work best?

Large flour tortillas are ideal since they hold the filling without tearing and bake evenly.

→ Can I prepare them ahead?

Yes, assemble and refrigerate up to 24 hours before baking. Allow extra time in the oven if baking cold.

→ Can I swap the beef for another protein?

Ground turkey, shredded chicken, or even black beans are great alternatives to ground beef.

→ How do I prevent soggy tortillas?

Lightly toast tortillas or spread a thin layer of sauce before filling to help them stay firm.