Print

Homemade Beef Enchiladas with Red Sauce Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

This homemade beef enchiladas recipe features a flavorful ground beef filling seasoned with taco spices, wrapped in warm corn tortillas, smothered in rich red enchilada sauce, and topped with melted sharp cheddar cheese. Served fresh from the oven and garnished with classic toppings like sour cream, cilantro, and avocado, these enchiladas make a comforting and satisfying Mexican-inspired meal.

Ingredients

Scale

For the Filling

  • 1 lb ground beef
  • 2 tbsp olive oil, divided
  • 2 jalapeños or serrano peppers, finely diced
  • ⅓ yellow onion, diced
  • 1 garlic clove, minced
  • 1 packet taco or fajita seasoning mix
  • ½ cup water (to mix with seasoning)

For Assembly & Baking

  • 8 corn tortillas
  • 1 large 15 oz can red enchilada sauce
  • 1⅔ cups sharp yellow cheddar cheese, shredded
  • ⅓ yellow onion, finely diced (for topping)

Optional Toppings

  • Sour cream
  • Chopped cilantro
  • Sliced avocado

Instructions

  1. Brown the Beef: Heat 1 tbsp olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Once browned, drain any excess fat and set the beef aside.
  2. Sauté Vegetables: Add the remaining 1 tbsp olive oil to the same skillet. Sauté the diced jalapeños or serrano peppers, diced yellow onion, and minced garlic for about 4 to 5 minutes until softened. Transfer this mixture to a bowl, leaving only minimal oil in the skillet.
  3. Season & Combine: Return the skillet to low heat and add the cooked ground beef back in. Stir in the taco or fajita seasoning mixed with ½ cup water. Next, fold in the sautéed pepper and onion mixture. Let it simmer gently until the mixture thickens and all ingredients are well-coated and combined.
  4. Prepare Tortillas: Warm a small skillet over low heat. Lightly brush one side of each corn tortilla with oil, then warm briefly on both sides until soft and pliable. Stack the tortillas with the oiled side facing down to keep them from sticking together.
  5. Assemble Enchiladas: Preheat your oven to 350°F (175°C). Lightly brush the bottom of a 9×12-inch or similar deep baking dish with oil. Pour a thin layer of red enchilada sauce at the bottom of the dish. For each tortilla, place approximately 3 tablespoons of the beef filling in the center, top with some diced onion and a portion of shredded cheddar cheese, then roll tightly and place seam-side down in the baking dish.
  6. Top & Bake: After placing all the rolled enchiladas in the dish, pour the remaining enchilada sauce over them, covering them fully. Sprinkle the remaining shredded cheddar evenly on top. Bake uncovered at 350°F (175°C) for about 30 minutes until the sauce is bubbly and the cheese is melted and lightly golden on top.
  7. Serve: Allow the enchiladas to rest for 5 minutes after baking. Serve warm, garnished with optional toppings such as sour cream, chopped cilantro, sliced avocado, or extra enchilada sauce for enhanced flavor.

Notes

  • Make sure to warm the tortillas until pliable to prevent cracking when rolling.
  • You can switch ground beef for ground turkey or chicken for a lighter alternative.
  • Adjust the number of peppers according to your spice preference.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
  • For a gluten-free version, verify the taco seasoning and enchilada sauce ingredients are gluten-free.

Keywords: beef enchiladas, homemade enchiladas, red enchilada sauce, Mexican dinner, ground beef recipe, cheesy enchiladas

Find it online: https://recipeswithria.com/homemade-beef-enchiladas-with-red-sauce-recipe/