Go Back

Ground Beef Enchiladas with Red Sauce

Ground Beef Enchiladas with Red Sauce are baked corn tortillas stuffed with seasoned ground beef and melted Monterey Jack, then smothered in a homemade chili-spiced red sauce. The sauce thickens on the stove for a silky texture, while the casserole bakes until bubbling and lightly golden at the edges.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Enchilada Filling
  • 1 lb ground beef
  • 1 yellow onion finely diced
  • 3 garlic cloves minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup shredded Monterey Jack cheese for filling
Red Enchilada Sauce
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp dried oregano
  • 0.25 tsp salt
  • 2 cup low-sodium beef broth
  • 1 tbsp tomato paste
Assembly
  • 8 corn tortillas 6-inch
  • 1.5 cup shredded Monterey Jack or cheddar cheese for topping
  • 0.25 fresh cilantro sliced
  • 0.25 jalapeños sliced, optional
  • 0.25 sour cream for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Make the red enchilada sauce
  1. Heat the olive oil in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute until it smells slightly nutty.
  2. Add the chili powder, cumin, garlic powder, onion powder, dried oregano, and salt. Whisk constantly for 30 seconds.
  3. Gradually pour in the low-sodium beef broth while whisking to avoid lumps. Add the tomato paste and stir to combine.
  4. Simmer the sauce for 5–7 minutes, stirring often, until it thickens slightly. Remove from heat.
Cook the beef filling
  1. Heat a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks. Drain any excess fat.
  2. Add the diced yellow onion and cook for 3–4 minutes until softened. Stir in the minced garlic, cumin, chili powder, and smoked paprika.
  3. Add the salt and black pepper, then cook for another 1 minute until fragrant. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese for filling.
Warm tortillas
  1. Wrap the corn tortillas in a damp paper towel and microwave for 30–45 seconds to make them pliable. Keep them covered so they don’t dry out.
Assemble and bake
  1. Spread ½ cup of the red sauce across the bottom of the baking dish. Keep the remaining sauce for topping.
  2. Fill each tortilla with about 3 tablespoons of the beef mixture. Roll tightly and place seam-side down in the baking dish.
  3. Pour the remaining red sauce evenly over the top of all enchiladas. Sprinkle the shredded Monterey Jack or cheddar cheese generously over everything.
  4. Bake uncovered for 20–25 minutes at 375°F (190°C), until the cheese is melted, bubbling, and lightly golden at the edges. Visual cue: bubbling across the surface and browned cheese tips.
Rest and serve
  1. Let the enchiladas rest for 5 minutes before serving. Serve with fresh cilantro, sliced jalapeños, and a dollop of sour cream.

Notes

Pro tip: Whisk the flour and spices until they smell slightly nutty, then add broth gradually to prevent lumps. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in a 350°F (175°C) oven until hot and bubbling. Freezing is yes—freeze baked enchiladas (cool completely first) for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cheese and swap the beef for lean ground turkey if desired.