Beef Enchiladas with Chili (Printable View)

Tender ground beef, rich red chili sauce, melted cheese, and warm tortillas combine for a bold Tex-Mex dish.

# Ingredient List:

→ For the Beef Filling

01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ For the Red Chili Sauce

09 - 2 tablespoons vegetable oil
10 - 2 tablespoons all-purpose flour
11 - 2 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/4 teaspoon cayenne pepper
16 - 2 cups low-sodium chicken or beef broth
17 - 1 cup tomato sauce
18 - 1 teaspoon apple cider vinegar
19 - 1/2 teaspoon salt

→ For Assembly

20 - 12 small corn or flour tortillas
21 - 2 cups shredded cheddar cheese or Mexican blend
22 - Fresh cilantro, chopped for garnish
23 - 1 small red onion, thinly sliced for garnish

# How to Make It:

01 - Heat oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until fragrant. Add chili powder, cumin, garlic powder, onion powder, and cayenne, whisking for 30 seconds. Gradually whisk in broth and tomato sauce. Bring to a simmer, whisking constantly, until thickened for 5-7 minutes. Stir in vinegar and salt. Remove from heat and set aside.
02 - In a large skillet, cook ground beef over medium heat until browned. Drain excess fat if necessary. Add onion and cook until softened, about 4 minutes. Stir in garlic, cumin, oregano, smoked paprika, salt, and pepper. Cook for 1 minute more. Remove from heat.
03 - Preheat oven to 375°F.
04 - Warm tortillas until pliable. Spread 1/2 cup of sauce in the bottom of a 9x13-inch baking dish. Spoon 2-3 tablespoons of beef mixture and a sprinkle of cheese onto each tortilla. Roll up tightly and place seam-side down in the dish. Pour remaining sauce evenly over enchiladas and top with remaining cheese.
05 - Bake for 20-25 minutes, until cheese is melted and sauce is bubbling.
06 - Garnish with chopped cilantro and red onion. Serve hot.

# Expert Suggestions:

01 -
  • The homemade sauce transforms everything you thought you knew about enchiladas
  • Make ahead friendly so you can actually enjoy your own dinner party
  • That moment when the cheese bubbles up in the oven is pure kitchen magic
02 -
  • Warm your tortillas in the microwave wrapped in damp paper towels for thirty seconds
  • The sauce should be consistency of heavy cream before coating enchiladas
  • Let the dish rest ten minutes after baking or they will fall apart when serving
03 -
  • Use a combination of cheddar and Monterey Jack for better melt
  • Brush the tops with a little oil halfway through for extra golden color

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