Name: Mouthwatering Beef Enchiladas with Homemade Red Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 1 medium yellow onion, chopped; 2 garlic cloves, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons tomato paste; 1 cup chicken or beef broth; 8 flour or corn tortillas; 2 cups shredded cheese (cheddar, Monterey Jack, or blend); 1 tablespoon olive oil; ¼ cup fresh cilantro (optional, for garnish)

Craving something bold, hearty, and dripping with cheesy satisfaction? These Mouthwatering Beef Enchiladas with Homemade Red Sauce are a weeknight hero and weekend comfort all in one. Each bite brings layers of spiced ground beef, melty cheese, and soft tortillas drenched in a vibrant red enchilada sauce that’s made from scratch.

Whether you’re feeding a crowd or just satisfying a serious Tex-Mex craving, this dish delivers on both flavor and ease. Plus, making the sauce yourself means you control the heat and depth—it’s smoky, just tangy enough, and better than anything from a can. Trust me, once you go homemade, there’s no turning back.

Preparation Phase & Tools to Use

To nail this recipe, having the right tools on hand will make all the difference:

Large Skillet: Essential for browning the beef evenly and simmering it with spices. A good non-stick or cast-iron skillet ensures nothing burns and everything cooks through.
Blender or Food Processor: Needed for blending the homemade red sauce to a silky, pourable consistency. This step is key for flavor and texture.
Baking Dish (9×13): The perfect size to hold your assembled enchiladas without crowding. You want those edges to get a little crispy, but still be smothered in sauce.
Wooden Spoon or Spatula: To stir the beef and help distribute the seasonings evenly.
Cheese Grater: Freshly grated cheese melts so much better than pre-shredded and gives a more luscious texture.

Having these items prepped makes the cooking process smoother and faster, especially when you’re layering everything together. Mise en place, or “everything in its place,” is your best friend here.

Ingredients for the Mouthwatering Beef Enchiladas with Homemade Red Sauce

Every ingredient in this dish plays a specific role in building that bold, cozy flavor:

Ground Beef (80/20): The heart of the filling. Provides rich, savory flavor with just enough fat to keep things juicy.
Yellow Onion: Sautéed with the beef to add aromatic depth and a subtle sweetness.
Garlic Cloves: Freshly minced for a pungent kick that enhances the savory meat.
Chili Powder & Ground Cumin: These spices give the beef its classic Tex-Mex identity. Warm, earthy, and just spicy enough.
Salt & Black Pepper: Seasoning essentials that balance all the flavors.
Tomato Paste: Adds thickness and deep umami to the homemade sauce.
Chicken or Beef Broth: Thins the red sauce while adding depth and savory richness.
Flour or Corn Tortillas: The vessel for all that goodness. Choose based on your preference for chew (flour) or authentic bite (corn).
Shredded Cheese (Cheddar, Monterey Jack, or a blend): Melts into gooey perfection over the enchiladas.
Olive Oil: Helps bloom the spices and sauté the aromatics.
Fresh Cilantro (optional): For garnish—a fresh, herbal note to cut through the richness.

How To Make the Mouthwatering Beef Enchiladas with Homemade Red Sauce

Step 1: Sauté the Aromatics and Brown the Beef

Heat a drizzle of olive oil in a large skillet over medium heat. Add chopped onions and cook until soft and translucent. Stir in garlic and cook for another 30 seconds. Add the ground beef and break it apart, cooking until no longer pink. Season with salt, pepper, cumin, and chili powder.

Step 2: Prepare the Homemade Red Sauce

In the same skillet (or separately), add tomato paste and let it caramelize slightly. Pour in broth slowly while whisking to combine. Simmer for 5-10 minutes, allowing it to thicken. Adjust seasoning if needed, then blend until smooth using a blender or food processor.

Step 3: Assemble the Enchiladas

Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of your baking dish. Fill each tortilla with a scoop of beef and a sprinkle of cheese. Roll tightly and place seam-side down in the dish.

Step 4: Cover with Sauce and Cheese

Pour the remaining red sauce generously over the rolled tortillas. Top with more shredded cheese, ensuring even coverage.

Step 5: Bake to Perfection

Bake uncovered for 20-25 minutes, or until cheese is melted and bubbly. Garnish with chopped cilantro before serving.

How to Serve and Store Beef Enchiladas with Homemade Red Sauce

When these beef enchiladas come bubbling out of the oven, they’re best served hot with a fresh sprinkle of chopped cilantro and maybe a dollop of sour cream or sliced jalapeños for added zing. Pair with a side of Mexican rice, refried beans, or a simple avocado salad to round out the meal.

For storing leftovers, let the enchiladas cool completely before transferring them into an airtight container. They keep well in the refrigerator for up to 4 days. To reheat, bake covered at 350°F or microwave individual portions until hot. They also freeze beautifully—just wrap tightly in foil and place in a freezer-safe container for up to 2 months.

Frequently Asked Questions

How do I keep enchiladas from getting soggy?

Lightly fry the tortillas before filling to create a barrier that keeps the sauce from soaking through too quickly. Also, don’t over-saturate with sauce before baking.

Can I make these enchiladas ahead of time?

Yes! Assemble the enchiladas and cover them tightly (without baking). Store in the fridge up to 24 hours in advance. Add sauce and cheese just before baking.

What’s the best cheese for enchiladas?

A mix of cheddar and Monterey Jack offers a balance of flavor and meltability. For extra creaminess, you can add a bit of Oaxaca or mozzarella.

Can I use store-bought enchilada sauce?

You can, but making your own red sauce adds depth and freshness that you just can’t get from a can.

Do flour or corn tortillas work better?

It depends on your preference. Corn offers a traditional flavor and texture, while flour tortillas are softer and easier to roll.

Is this recipe spicy?

It has a gentle heat from chili powder and cumin, but you can adjust the spice level easily by adding cayenne or using spicy chili powder.

Want More Beef Dinner Ideas?

If these Beef Enchiladas with Homemade Red Sauce hit the spot, you’re going to love these other hearty options:

Try the Delicious Beef Bowtie Pasta if you’re craving a creamy, family-friendly skillet meal that comes together fast. Or check out the Beef Enchilada Pasta One-Pan Meal, a comforting fusion that brings enchilada flavor into a single-pot pasta dinner.

For more layered dishes, the Sloppy Joe Casserole offers nostalgic, cheesy goodness, while the Ultimate Cheesy Ground Beef Melt brings savory satisfaction in every bite. And if you’re into Tex-Mex, don’t miss the Mexican White Trash Casserole Recipe for a cheesy, spicy crowd-pleaser that’s just as comforting as it is bold.

These beef-forward meals make dinnertime exciting again.

Pin and Tell Me How Yours Turned Out

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If you try this, I’d truly love to know how it turned out. Did you make your own sauce or use a shortcut? Did you go flour or corn? Share your twists in the comments—it’s always fun to see how these recipes play out in your kitchens.

For more recipe inspiration like this, follow me on Pinterest @LadyPlate.

Mouthwatering Beef Enchiladas with Homemade Red Sauce

Author: Julia Koch
Total Time: 45 minutes
Yield: 4 servings

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Description

These beef enchiladas bring bold Tex-Mex flavor with juicy seasoned ground beef wrapped in tortillas and smothered in a rich, homemade red sauce. Topped with melted cheese and baked to bubbly perfection, this cozy dish is perfect for both weeknight dinners and entertaining guests.