Beef and Cheese Enchiladas with Red Sauce

Introduction

Enchiladas are one of the most beloved dishes in Mexican and Tex-Mex cuisine. This recipe for Beef and Cheese Enchiladas with Red Sauce is a hearty, comforting meal that combines savory seasoned ground beef, gooey melted cheese, and soft tortillas smothered in a rich, smoky, and slightly spicy red enchilada sauce. Baked to bubbly perfection, this dish is the definition of cozy comfort food.

Enchiladas are versatile, crowd-pleasing, and endlessly customizable. Whether served for a weeknight dinner, a casual gathering, or even a festive occasion, they always bring joy to the table.

Why I Love This Recipe

I love this recipe because it captures everything I crave in Mexican comfort food: warm tortillas, flavorful beef filling, melty cheese, and that irresistible saucy topping. The flavors are bold yet balanced, and the textures—from the soft tortillas to the bubbly cheese—make every bite delightful.

It’s also a dish that feels indulgent yet approachable. You don’t need fancy ingredients or complicated steps, just simple pantry staples and a little layering magic. Plus, leftovers are just as delicious (sometimes even better!).

Why It’s a Must-Try Dish

This dish is a must-try because:

1. Classic Mexican-inspired flavor – rich, smoky, and cheesy.
2. Easy to make – simple steps with big rewards.
3. Family-friendly – both adults and kids love it.
4. Customizable – fill with your favorite meats, beans, or veggies.
5. Make-ahead friendly – perfect for busy nights or meal prepping.

Recipe Details

• Course: Main Course
• Cuisine: Mexican, Tex-Mex
• Servings: 6 servings (2 enchiladas each)
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Calories: ~420 per serving

Ingredients

For the Beef Filling:

• 1 lb (450 g) ground beef
• 1 tbsp olive oil (if needed)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp oregano
• Salt and black pepper, to taste

For the Enchiladas:

• 12 corn or flour tortillas (6-inch size, warmed)
• 2 cups shredded cheddar cheese (or Mexican cheese blend)
• 2 cups red enchilada sauce (homemade or store-bought)
• ½ cup shredded Monterey Jack cheese (for topping)
• Fresh cilantro, chopped (for garnish)
• Sour cream, avocado slices, or jalapeños (optional, for serving)

Step-by-Step Preparation

Step 1: Prepare the Beef Filling

1. Heat a skillet over medium-high heat. Add olive oil if needed.
2. Cook ground beef until browned, breaking it apart with a spoon.
3. Add onion and garlic, cooking until softened (3–4 minutes).
4. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to bloom spices.
5. Remove from heat and stir in ½ cup enchilada sauce to keep filling moist.

Step 2: Prepare the Tortillas

• Warm tortillas in a skillet or microwave until pliable (to prevent cracking when rolling).

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup enchilada sauce on the bottom of a 9×13-inch baking dish.
3. Lay out each tortilla, spoon about 2–3 tbsp of beef filling and 1 tbsp cheese in the center.
4. Roll tightly and place seam-side down in the baking dish. Repeat with all tortillas.

Step 4: Add Sauce and Cheese

1. Pour remaining enchilada sauce evenly over rolled tortillas.
2. Sprinkle with remaining cheddar and Monterey Jack cheese.

Step 5: Bake

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.

How to Serve

• Garnish with fresh cilantro and serve hot.
• Add toppings like sour cream, avocado, jalapeños, or salsa.
• Pair with Mexican rice, refried beans, or a fresh salad.

Recipe Tips

• Warm tortillas before rolling to avoid cracks.
• For extra flavor, mix a little cheese directly into the beef filling.
• Don’t overstuff tortillas—this prevents tearing.
• For spicier enchiladas, add diced jalapeños or extra chili powder.

Variations

1. Chicken Enchiladas – Use shredded chicken instead of beef.
2. Vegetarian Enchiladas – Fill with black beans, corn, and sautéed veggies.
3. Green Enchiladas – Replace red sauce with tangy green enchilada sauce.
4. Cheesy Enchiladas – Skip the meat and load with different cheeses.
5. Breakfast Enchiladas – Use scrambled eggs, chorizo, and cheese filling.

Freezing and Storage

• Refrigerator: Store leftovers in airtight containers for up to 4 days.
• Freezer (Unbaked): Assemble enchiladas without baking, cover tightly, and freeze for up to 3 months. Bake from frozen at 350°F (175°C) for 40–45 minutes.
• Freezer (Baked): Cool completely, portion, and freeze. Reheat in oven or microwave.

Special Equipment Needed

• 9×13-inch baking dish
• Skillet for cooking beef
• Mixing spoon and spatula
• Foil for baking

Conclusion

This Beef and Cheese Enchiladas with Red Sauce recipe is a comforting, flavorful, and family-friendly dish that belongs in every home cook’s rotation. With a savory beef filling, gooey melted cheese, and rich enchilada sauce, it’s a meal that never fails to satisfy. Whether you’re making it for a weeknight dinner or a festive gathering, it’s guaranteed to become a favorite at your table.

Print Recipe

Beef and Cheese Enchiladas with Red Sauce

Author: Laura Bennett Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Servings: 6 Calories: 420 per serving

Description

Enchiladas are one of the most beloved dishes in Mexican and Tex-Mex cuisine. This recipe for Beef and Cheese Enchiladas with Red Sauce is a hearty, comforting meal that combines savory seasoned ground beef, gooey melted cheese, and soft tortillas smothered in a rich, smoky, and slightly spicy red enchilada sauce.

Ingredients

Scale

1/2x 1x 2x 3x

For the Beef Filling:

• 1 lb (450 g)
• 1 tbsp olive oil (if needed)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp oregano
• Salt and black pepper, to taste

For the Enchiladas:

• 12 corn or flour tortillas (6-inch size, warmed)
• 2 cups shredded cheddar cheese (or Mexican cheese blend)
• 2 cups red enchilada sauce (homemade or store-bought)
• ½ cup shredded Monterey Jack cheese (for topping)
• Fresh cilantro, chopped (for garnish)
• Sour cream, avocado slices, or jalapeños (optional, for serving)

Instructions

1. Step 1: Prepare the Beef Filling: Heat a skillet over medium-high heat. Add olive oil if needed. Cook ground beef until browned, breaking it apart with a spoon. Add onion and garlic, cooking until softened (3–4 minutes) .Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to bloom spices. Remove from heat and stir in ½ cup enchilada sauce to keep filling moist.
2. Step 2: Prepare the Tortillas: Warm tortillas in a skillet or microwave until pliable (to prevent cracking when rolling).
3. Step 3: Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread ½ cup enchilada sauce on the bottom of a 9x13-inch baking dish. Lay out each tortilla, spoon about 2–3 tbsp of beef filling and 1 tbsp cheese in the center. Roll tightly and place seam-side down in the baking dish. Repeat with all tortillas.
4. Step 4: Add Sauce and Cheese: Pour remaining enchilada sauce evenly over rolled tortillas. Sprinkle with remaining cheddar and Monterey Jack cheese.
5. Step 5: Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.

Keywords: Beef and Cheese Enchiladas with Red Sauce