There’s something so satisfying about homemade enchiladas — tender tortillas filled with savory, seasoned beef, smothered in a rich, smoky red sauce, and topped with melted cheese.
These Beef Enchiladas with Red Sauce are an easy, crowd-pleasing dinner that brings restaurant-quality Mexican flavor right to your kitchen.
With a homemade enchilada sauce that’s bursting with chili and spice, plus perfectly seasoned ground beef and melted cheese, this dish is hearty, flavorful, and perfect for family dinners or entertaining guests.
Why You’ll Love This Recipe
- 🌮 Homemade Goodness: The red enchilada sauce is made completely from scratch — no canned shortcuts here!
- 🧀 Cheesy and Comforting: Melted pepper jack adds the perfect balance of spice and creaminess.
- 🍽️ Family-Friendly: Easy to prepare and customize for all spice levels.
- 🔥 Perfect for Gatherings: Serves beautifully for dinner parties, potlucks, or cozy nights in.
- ⏱️ Quick Prep: Ready in under an hour with simple, everyday ingredients.
Tools You’ll Need
- Large skillet or frying pan
- Medium saucepan (for the sauce)
- Whisk
- Mixing bowl
- 9×13-inch baking dish
- Measuring cups and spoons
- Wooden spoon or spatula
- Cooking spray
Ingredients
For the Enchiladas:
- 8–10 corn tortillas
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ medium onion, diced
- 1 red bell pepper, diced
- 2 cups shredded pepper jack cheese (or Monterey Jack for a milder flavor)
For the Enchilada Sauce:
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- ¼ cup chili powder
- 2 cups chicken broth
- 8 oz tomato sauce
- 2 tablespoons garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon cinnamon
Step-by-Step Instructions
1. Make the Red Enchilada Sauce
- Heat the canola oil in a medium saucepan over medium heat.
- Whisk in the flour to form a light roux. Stir continuously for about 1 minute until slightly golden — this helps thicken your sauce.
- Add the chili powder, chicken broth, tomato sauce, garlic powder, oregano, cumin, salt, sugar, and cinnamon.
- Whisk until smooth and bring the mixture to a gentle boil.
- Reduce heat to low and simmer for 10–15 minutes, stirring occasionally. The sauce should thicken and deepen in color. Set aside.
2. Prepare the Beef Filling
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat a small drizzle of oil over medium-high heat.
- Add ground beef, chili powder, oregano, cumin, and salt.
- Sauté for 4–5 minutes until the beef starts to brown.
- Add diced onion and red bell pepper; continue cooking for another 5–6 minutes until the vegetables are soft and translucent.
- Transfer the cooked beef mixture to a mixing bowl. Stir in 1 cup of shredded cheese and 1 cup of the enchilada sauce until fully combined.
3. Assemble the Enchiladas
- Lightly coat your 9×13-inch baking dish with cooking spray.
- Spoon about ¼ cup of the beef filling into the center of each tortilla.
- Roll the tortilla tightly, tucking in the ends, and place it seam-side down in the baking dish.
- Repeat until all tortillas are filled and arranged snugly in the dish.
4. Add the Topping and Bake
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the rest of the shredded cheese on top.
- Bake for 15 minutes, or until the cheese is melted and bubbly and the edges are slightly crisp.
- Remove from the oven and let rest for a few minutes before serving.
Variations
- Chicken Enchiladas: Replace beef with shredded rotisserie chicken for a lighter, faster version.
- Vegetarian Option: Substitute black beans or lentils for the meat and add extra veggies like corn or zucchini.
- Extra Spicy: Add diced jalapeños or a dash of cayenne pepper to the beef mixture.
- Creamy Twist: Stir in a spoonful of sour cream or cream cheese into the beef mixture for extra richness.
Tips for Success
- 🌯 Warm your tortillas slightly before filling to prevent tearing.
- 🍅 Make the sauce ahead of time — it stores beautifully in the fridge for up to 3 days.
- 🧀 For perfectly melted cheese, use freshly grated instead of pre-shredded (which contains anti-caking agents).
- 🔪 Dice your onions and peppers finely for even cooking and smoother filling.
- 🍽️ Serve with toppings like sour cream, fresh cilantro, and sliced avocado.
FAQs
Can I make the enchiladas ahead of time?
Yes! Assemble the enchiladas up to one day in advance, cover, and refrigerate. Bake when ready to serve.
Can I freeze these enchiladas?
Absolutely. Assemble but don’t bake. Wrap tightly with foil and freeze for up to 3 months. Bake from frozen at 375°F for 25–30 minutes.
What’s the best cheese for enchiladas?
Pepper jack adds a nice kick, but Monterey Jack or cheddar are excellent milder alternatives.
Can I use store-bought enchilada sauce?
Yes, if you’re short on time — but homemade sauce gives a much richer, deeper flavor.
Conclusion
These Beef Enchiladas with Red Sauce are everything you crave in a Mexican-inspired comfort dish — smoky, cheesy, hearty, and bursting with flavor.
With the homemade sauce tying everything together, each bite delivers that perfect blend of spice and savoriness.
Ideal for weeknight dinners or casual get-togethers, this recipe will quickly become a family favorite.
Category: Dinner | Mexican | Savory
Beef Enchiladas with Red Sauce
Ingredients
Equipment
Method
- Make the Red Enchilada Sauce: Heat the canola oil in a medium saucepan over medium heat. Whisk in the flour to form a light roux. Stir continuously for about 1 minute until slightly golden — this helps thicken your sauce. Add the chili powder, chicken broth, tomato sauce, garlic powder, oregano, cumin, salt, sugar, and cinnamon. Whisk until smooth and bring the mixture to a gentle boil. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally. The sauce should thicken and deepen in color. Set aside.
- Prepare the Beef Filling. Preheat your oven to 400°F (200°C). In a large skillet, heat a small drizzle of oil over medium-high heat. Add ground beef, chili powder, oregano, cumin, and salt. Sauté for 4–5 minutes until the beef starts to brown. Add diced onion and red bell pepper; continue cooking for another 5–6 minutes until the vegetables are soft and translucent. Transfer the cooked beef mixture to a mixing bowl. Stir in 1 cup of shredded cheese and 1 cup of the enchilada sauce until fully combined.
- Assemble the Enchiladas: Lightly coat your 9×13-inch baking dish with cooking spray. Spoon about ¼ cup of the beef filling into the center of each tortilla. Roll the tortilla tightly, tucking in the ends, and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged snugly in the dish.
- Add the Topping and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top. Bake for 15 minutes, or until the cheese is melted and bubbly and the edges are slightly crisp. Remove from the oven and let rest for a few minutes before serving.
Notes
Hey there! I’m Steffan, the food lover and creator behind Biteblis.com. Thank you for stopping by! I hope you’ll explore, get inspired, and find something delicious to cook up at home. My mission is simple: to spread joy through food, one tasty bite at a time. For more info, visit About Us.