Beef Enchiladas with Homemade Red Sauce

Looking for a dinner idea that’s packed with flavor and easy to whip up on a weeknight? These Beef Enchiladas with Homemade Red Sauce are your answer! Rolled tortillas filled with seasoned ground beef, slathered in a rich, homemade enchilada sauce, and topped with gooey cheese and fresh garnishes—this dish is sure to satisfy your cravings and impress your family or guests. Let’s dive into the deliciousness!

Why You’ll Love This Recipe

This beef enchiladas recipe is not just about delicious flavors; it also offers convenience and versatility. Perfect for busy weeknights, it comes together quickly and can be customized to suit your taste.

• Flavorful filling: Seasoned ground beef brings hearty satisfaction.
• Homemade sauce: A simple, rich red sauce elevates the dish.
• Quick prep: Assemble and bake in under an hour.
• Customizable: Add your favorite toppings or swap proteins as desired.

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 10 corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup sour cream (for serving)
• Fresh cilantro, chopped (for garnish)
• For the Red Sauce:
• 1 can (15 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste

How to Make Beef Enchiladas with Red Sauce

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
3. Stir in the ground beef, breaking it apart as it cooks. Season with chili powder, cumin, paprika, salt, and pepper. Cook until the beef is browned and cooked through, about 5-7 minutes. Remove from heat.
4. In a separate bowl, combine the ingredients for the red sauce: tomato sauce, chili powder, cumin, garlic powder, onion powder, and salt. Mix well.
5. Spread a thin layer of red sauce on the bottom of a 9×13 inch baking dish.
6. To assemble the enchiladas, spoon a portion of the beef mixture onto a tortilla, sprinkle with cheese, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
7. Pour the remaining red sauce over the rolled enchiladas and top with the remaining cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes. Serve with sour cream and garnished with fresh cilantro.

Tips for the Best Results

• Warm the tortillas slightly before filling to make them more pliable and easier to roll.
• Feel free to add black beans or corn to the beef mixture for extra texture and flavor.
• If you prefer a spicier kick, add diced jalapeños to the beef filling or mix in some cayenne pepper.

Easy Variations

• Swap the ground beef for shredded chicken or turkey for a lighter option.
• Use flour tortillas if you prefer a softer texture.
• For a vegetarian version, substitute the beef with sautéed mushrooms, zucchini, or lentils.

What to Serve With It

• Mexican rice or cilantro-lime rice
• Refried beans or black beans
• A fresh garden salad with lime vinaigrette
• Guacamole and tortilla chips

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes.

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