Beef Enchiladas Red Sauce Cheese (Printable Version)

Ground beef combined with zesty red sauce and melted cheese, wrapped in soft tortillas for a satisfying meal.

# What You'll Need:

→ Beef Filling

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→ Red Enchilada Sauce

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→ Assembly

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# Directions:

01 - Preheat oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
03 - Add onion and garlic to the skillet; cook for 2–3 minutes until softened. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Pour in beef broth; simmer for 2 minutes, then remove from heat.
04 - For the enchilada sauce, heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Add chili powder, cumin, oregano, garlic powder, onion powder, and cayenne; cook 30 seconds until fragrant.
05 - Gradually whisk in broth and tomato sauce. Add salt and pepper. Bring to a simmer and cook for 5–7 minutes, whisking occasionally, until thickened.
06 - Lightly grease a 9x13-inch baking dish. Spread 1/2 cup enchilada sauce on the bottom.
07 - Warm tortillas to make them pliable. Place about 1/4 cup beef filling and a sprinkle of both cheeses in each tortilla. Roll up and arrange seam-side down in the baking dish.
08 - Pour the remaining enchilada sauce evenly over the enchiladas. Top with the rest of the cheddar and Monterey Jack cheese.
09 - Bake for 20–25 minutes, until cheese is bubbly and golden.
10 - Let cool for 5 minutes. Garnish with cilantro and serve with sour cream if desired.

# Expert Hints:

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  • The homemade red sauce makes everything taste like a proper Mexican restaurant came to your kitchen
  • These reheat beautifully for lunch the next day, if they even last that long
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  • Cold tortillas will crack when you try to roll them, so warming them first is absolutely non-negotiable
  • The sauce will look thin at first but thickens nicely as it simmers, so don't be tempted to add more flour
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  • Let the beef filling cool slightly before assembling—hot filling can make tortillas soggy and harder to handle
  • If your sauce seems too thick after refrigerating, whisk in a tablespoon of warm water or broth before using

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