Beef Enchiladas Red Chili (Printable View)
Seasoned beef wrapped in corn tortillas, topped with a flavorful red chili sauce and melted cheese.
# Ingredient List:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Red Chili Sauce
09 - 3 dried guajillo chilies, stemmed and seeded
10 - 2 dried ancho chilies, stemmed and seeded
11 - 2 cups low-sodium chicken broth
12 - 1 tbsp vegetable oil
13 - 2 tbsp tomato paste
14 - 2 cloves garlic, minced
15 - 1 tsp ground cumin
16 - 1/2 tsp dried oregano
17 - 1/2 tsp salt
18 - 1/4 tsp ground cinnamon
→ Assembly
19 - 8 corn tortillas (6-inch)
20 - 2 cups shredded Monterey Jack or cheddar cheese
21 - 1/4 cup chopped fresh cilantro
# How to Make It:
01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1–2 minutes until fragrant.
02 - Place toasted chilies in a bowl, pour hot chicken broth over them, and soak for 15 minutes.
03 - Blend soaked chilies, broth, tomato paste, garlic, cumin, oregano, salt, and cinnamon until smooth.
04 - Heat oil in a saucepan. Strain sauce into pan and simmer on low for 10 minutes, stirring occasionally.
05 - Cook ground beef in a large skillet over medium-high heat until browned.
06 - Add onion and garlic to beef; cook until softened, about 3 minutes. Stir in cumin, chili powder, paprika, salt, and pepper. Cook 2 more minutes.
07 - Preheat oven to 375°F.
08 - Spread 1/2 cup of red chili sauce on the bottom of a 9x13-inch baking dish.
09 - Warm tortillas until pliable. Fill each with beef mixture and sprinkle of cheese. Roll up and place seam-side down in dish.
10 - Pour remaining sauce over enchiladas and top with remaining cheese.
11 - Cover with foil and bake for 20 minutes.
12 - Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
13 - Sprinkle with chopped fresh cilantro before serving.
# Expert Suggestions:
01 -
- The homemade red chili sauce tastes like something from a Mexican grandmother kitchen, not a jar
- These enchiladas reheat beautifully for lunch the next day, if they last that long
02 -
- Do not skip straining the sauce, tough chili skins ruin the silky texture
- Warm tortillas are the difference between neat rolls and a broken tortilla mess
03 -
- The sauce can be made up to 3 days ahead and actually tastes better after resting
- Fry the tortillas briefly in oil before filling for restaurant-style texture