Beef Enchiladas Red Sauce

This beef enchiladas recipe has become my go to weeknight dinner when I want something that feels special but doesn't require hours in the kitchen. The combination of seasoned ground beef, melted cheese, and that rich red sauce creates comfort food magic that brings everyone to the table. I've been making these for over a decade, and they never fail to disappear completely from the pan.

I discovered this recipe during a particularly busy week when I needed something satisfying that wouldn't keep me in the kitchen all evening. Now it's become our family's Friday night tradition, and my teenagers actually get excited when they see me pulling out the tortillas and ground beef.

Ingredients

• 1 batch red enchilada sauce or 15 ounces store bought red enchilada sauce: provides the signature flavor that makes these enchiladas authentic
• 1 tablespoon olive oil: for sautéing the aromatics and building flavor
• 1 small white onion diced: creates the aromatic base that enhances the beef
• 4 cloves garlic minced: adds depth and complements the cumin perfectly
• 1 1/2 pounds lean ground beef: choose 85/15 for the best balance of flavor and texture
• 1 teaspoon ground cumin: the essential spice that gives these enchiladas their distinctive taste
• 1 15 ounce can pinto beans rinsed and drained: adds protein and fiber while stretching the filling
• 1 4 ounce can diced green chiles: brings mild heat and authentic Mexican flavor
• Fine sea salt and freshly cracked black pepper: for seasoning to taste
• 8 large flour tortillas: look for ones that are pliable and won't crack when rolled
• 3 cups Mexican blend shredded cheese: provides the perfect melting combination
• Fresh cilantro chopped red onions diced avocado sour cream and crumbled cotija cheese: for topping

Step by Step Instructions

Prepare the Enchilada Sauce:

Begin by making your red enchilada sauce according to the recipe instructions if using homemade. The sauce needs to be ready before you start assembling because timing is crucial for getting perfectly sauced enchiladas. If using store bought sauce, simply open the can and set aside.

Sauté the Aromatics:

Heat the olive oil in a large sauté pan over medium high heat until it shimmers but doesn't smoke. Add the diced onion and minced garlic, stirring frequently for exactly 3 minutes until the onion becomes translucent and fragrant. This step builds the flavor foundation for your entire filling.

Cook the Beef Filling:

Add the ground beef and cumin to the pan with the aromatics. Cook for 5 minutes, using a wooden spoon to break up the meat into small, even pieces. The beef should be completely browned with no pink remaining. Stir in the drained pinto beans and diced green chiles until everything is well combined.

Season the Mixture:

Season the beef mixture generously with salt and freshly cracked black pepper. Taste and adjust seasoning as needed. The mixture should be well seasoned since it will be diluted slightly by the tortillas and cheese.

Prepare for Baking:

Preheat your oven to 350°F and spread exactly 1/2 cup of enchilada sauce evenly across the bottom of a 9 x 13 inch baking dish. This prevents the enchiladas from sticking and adds flavor to the bottom.

Assemble the Enchiladas:

Set up your assembly line with tortillas, remaining enchilada sauce, beef filling, and shredded cheese within easy reach. Take one tortilla and spread 2 tablespoons of sauce over the entire surface. Add a generous spoonful of beef filling in a line down the center, then sprinkle with 1/3 cup of cheese. Roll the tortilla tightly but gently and place seam side down in the prepared baking dish. Repeat with remaining tortillas.

Final Assembly:

Spread any remaining enchilada sauce evenly over the top of all the enchiladas, then sprinkle with any remaining cheese. The sauce should cover most of the surface to prevent the tortillas from drying out during baking.

Bake to Perfection:

Bake uncovered for exactly 20 minutes until the enchiladas are heated through and the tortillas are slightly crispy on the edges. The cheese should be melted and bubbly. Transfer to a wire rack to cool for 5 minutes before serving.

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My favorite part of this recipe is watching my family's faces light up when they smell the cumin and garlic sautéing together. It's become such a signature scent in our kitchen that my kids know exactly what's for dinner the moment they walk through the door. The combination of textures from the tender beef, creamy beans, and melted cheese creates the perfect bite every time.

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Storage and Reheating

Store leftover enchiladas covered in the refrigerator for up to 4 days. They actually taste even better the next day as the flavors have time to meld together. For reheating, cover with foil and warm in a 350°F oven for 15 minutes, or microwave individual portions for 1 to 2 minutes until heated through.

Perfect Substitutions

Ground turkey or chicken can easily replace the beef for a lighter version, though you may want to add an extra 1/2 teaspoon of cumin for flavor. Corn tortillas work beautifully if you prefer a more traditional approach, though they require a quick warm up in the microwave to prevent cracking. For a vegetarian version, substitute the meat with sautéed mushrooms, bell peppers, and extra beans.

Serving Suggestions

These enchiladas pair wonderfully with Spanish rice, refried beans, or a simple side salad with lime vinaigrette. I love serving them with fresh guacamole and a dollop of sour cream on each plate. For a complete Mexican feast, add some elote or grilled corn on the cob. A cold beer or margarita complements the rich flavors perfectly for adult dinners.

Cultural Origins

Enchiladas have deep roots in Mexican cuisine, dating back to the time of the Aztecs who would wrap other foods in tortillas. The word "enchilada" comes from the Spanish verb "enchilar," meaning "to season with chili." This particular style with ground beef and flour tortillas represents the Tex Mex adaptation that became popular in the American Southwest, combining traditional Mexican techniques with readily available ingredients.

Frequently Asked Questions

→ Can I use store-bought enchilada sauce?

Yes, a 15-ounce can of store-bought red enchilada sauce works well if you're short on time.

→ What type of tortillas should I use?

Large flour tortillas are best for wrapping and holding the filling without tearing.

→ Can I make these ahead of time?

Yes, assemble the enchiladas and refrigerate for up to 24 hours before baking. Add extra time in the oven if baking from cold.

→ Are there other protein options besides beef?

Shredded chicken, ground turkey, or even black beans can be substituted for the ground beef if preferred.

→ How do I keep the enchiladas from getting soggy?

Lightly toasting the tortillas or spreading a thin layer of sauce can help prevent sogginess as they bake.