Beef Enchiladas with Quick Red Sauce
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Tortillas get dipped in warm red chile sauce, then rolled around beef and cheese. The whole house smells like chiles, and by the time the dish bubbles, the corner piece is already claimed.
The short version
Brown beef with onion and spices, make a quick chili-powder red sauce, dip flour tortillas in it, roll them around the beef and cheese, and bake under more sauce and cheese at 400°F for about 15 minutes. About 55 minutes, one dish.
What makes ours better
small changes, very loud compliments
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Make the red sauce from scratch. Chili powder, a little flour, tomato sauce and broth come together in 10 minutes and taste far richer than anything from a can. It also makes enough for dipping, filling and topping.
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Dip the tortillas in warm sauce. A quick turn through the sauce softens the tortillas so they roll without cracking, and seasons them on the way in. No frying, no microwave.
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Moisten the beef with sauce. A half cup of sauce stirred into the filling keeps the beef juicy and ties the flavors of the filling to the sauce on top.
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Put cheese inside and out. Melted cheese in the center holds each roll together, and a thick blanket on top browns in spots and keeps the sauce from drying out.
What you need
check the pantry before you promise anyone
- All-purpose flour2 tablespoons
- Chili powder3 tablespoons
- Tomato sauce1 can
- Beef or chicken broth1½ cups
- Apple cider vinegar or white vinegar1 teaspoon
- Ground beef1 pound
- 8-inch flour tortillas8 large
- Monterey Jack10 ounces
Red sauce
Beef filling
Assembly
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Heat the oven
Heat the oven to 400°F with a rack in the middle. Lightly oil a 9×13-inch baking dish.
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Make the red sauce
Warm the oil in a medium saucepan over medium heat. Whisk in the flour, chili powder, cumin, oregano and garlic powder and cook, whisking, 1 minute, until it smells toasted. Whisk in the tomato sauce, broth, vinegar and salt. Bring to a simmer and cook 10 minutes, stirring now and then, until slightly thickened. Taste and add salt.
Keep the heat at medium and whisk steadily. Chili powder burns easily, and burnt chili powder tastes bitter.
About 10 min. Cook mode has a timer for this step.
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Brown the beef
While the sauce simmers, cook the beef in a large skillet over medium-high heat, breaking it into small crumbles, 5 to 6 minutes, until no pink remains and it reads 160°F. Spoon off all but 1 tablespoon of fat. Add the onion and cook 4 minutes, until soft. Add the garlic, chili powder, cumin and salt and cook 1 minute.
About 6 min. Cook mode has a timer for this step.
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Moisten the filling
Stir ½ cup of the sauce into the beef and cook for 1 minute. Take the pan off the heat. Spread another ½ cup of sauce across the bottom of the baking dish.
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Dip, fill and roll
Keep the rest of the sauce warm over low heat. Dip a tortilla in the sauce to coat both sides and let the extra drip off. Lay it on a plate, spoon about ⅓ cup beef down the center, add 2 tablespoons of cheese, and roll it up. Set it seam side down in the dish. Repeat with the remaining tortillas.
Work one tortilla at a time. A tortilla left sitting in the sauce goes soft and tears.
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Top with sauce and cheese
Pour the remaining sauce over the enchiladas, spreading it to cover the ends. Sprinkle the rest of the cheese over the top.
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Bake
Bake 15 to 20 minutes, until the sauce is bubbling at the edges and the cheese is melted and spotty brown. Let the dish rest 5 minutes, then top with green onions and cilantro and serve with sour cream.
About 15 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- You can use canned red enchilada sauce, about 3 cups. The homemade sauce adds 10 minutes and more flavor.
- Corn tortillas work, too. Use 12, warm them in a stack covered in foil in the oven for 5 minutes, and dip as above.
- Add a can of drained black beans or a cup of corn to the filling to stretch it.
- To make ahead, assemble up to 4 hours before baking. Cover and refrigerate, and add 5 minutes to the bake time.
- Storage. Fridge 4 days, covered. Freezer 3 months, wrapped well. Reheat covered at 350°F until hot throughout, about 20 minutes from the fridge or 45 from frozen.
Questions, answered
asked and answered at the kitchen counter
Should I use flour or corn tortillas for enchiladas?
Both work. Flour is softer and easier to roll, and corn has more flavor and holds a little more structure. If you use corn, warm the tortillas well so they don't crack.
Why are my enchiladas soggy?
Too much sauce on the bottom, or tortillas that sat in the sauce. Dip and roll one at a time, and keep the bottom layer thin.
Can I make enchiladas ahead of time?
Yes. Assemble, cover and refrigerate up to 4 hours before baking. You can also freeze them unbaked for 3 months and bake from frozen at 350°F, covered, for about an hour.
Do I have to drain the beef?
Yes, for 85% lean beef. Spoon off all but a tablespoon of fat, or the filling and sauce turn greasy.
What cheese is best for enchiladas?
Monterey Jack melts creamiest, and cheddar adds flavor. A blend of both is the easiest. Grate it from a block for the best melt.
Can I use chicken or pork instead of beef?
Yes. Swap in 2½ cups of shredded cooked chicken or pork. The sauce and method stay the same.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.