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Enchiladas

Enchiladas – GoodLifeBlu
Tex-MexBeefBakedFamily Dinner

Beef Enchiladas with Homemade Red Sauce

Seasoned ground beef rolled in corn tortillas, smothered in rich red enchilada sauce and melted cheese. The Tex-Mex classic that feeds a crowd and satisfies every time.

Prep
20 min
Bake
25 min
Serves
6
Est. Cost
~$14

Beef enchiladas with homemade red sauce — this is comfort food with character. The sauce is where people cut corners and regret it. Make it from scratch. It takes 10 minutes and changes everything about the dish.

— Blu
✦ ✦ ✦

Ingredients

The Beef Filling
Ground beef (80/20)1.5 lbs
Yellow onion, diced1 medium
Garlic, minced3 cloves
Taco seasoning1 packet
Corn tortillas (6-inch)12
Mexican blend cheese2 cups
Red Enchilada Sauce
Olive oil2 tbsp
Chili powder3 tbsp
Cumin, garlic powder, oregano1 tsp each
Flour2 tbsp
Tomato paste2 tbsp
Chicken broth2 cups
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Steps

  • 01Make sauce: Heat oil, whisk in chili powder, cumin, garlic, oregano, and flour. Cook 1 min. Add tomato paste, then slowly whisk in broth. Simmer 5 minutes until thickened. Season with salt.
  • 02Brown beef with onion, drain fat, add garlic and taco seasoning. Mix in ½ cup enchilada sauce and ½ cup cheese into the meat mixture.
  • 03Preheat oven to 375°F. Warm tortillas wrapped in a damp paper towel — 30 seconds in the microwave. Spread a thin layer of sauce on the bottom of a 9x13 baking dish.
  • 04Fill each tortilla with beef, roll tightly, place seam-side down. Pour remaining sauce over top. Cover with remaining cheese.
  • 05Bake 20–25 minutes until cheese is melted and sauce is bubbling. Top with sour cream, cilantro, and diced onion. Serve hot.
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Blu's Tips

🌯
Warm Tortillas First
Cold corn tortillas crack when you roll them. 30 seconds in the microwave wrapped in a damp paper towel makes them pliable. Every time.
🍅
Scratch Sauce Wins
Canned enchilada sauce gets the job done but the homemade version has a depth and freshness that makes the whole dish taste completely different. It's 10 minutes of work.
🥩
Mix Sauce Into Meat
Adding enchilada sauce directly to the meat mixture seasons it from the inside and keeps the filling moist. It carries the sauce flavor all the way through every bite.
📦
Freeze Before Baking
Assemble completely, cover tightly, and freeze before baking. Pull out the night before, thaw in the fridge, bake as directed. Perfect freezer meal for busy nights.
✦ ✦ ✦
Storage & Leftovers
Fridge
4 days
Freezer
3 months (unbaked)
Reheat
350°F covered, 20 min

Homemade sauce. Seasoned beef. Cheese on everything. That's a Tex-Mex classic. — Blu

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