Beef Enchiladas with Red Sauce

Table of Contents

Beef Enchiladas with Red Sauce 🌶️🔥

Tender shredded beef wrapped in soft tortillas, smothered in a rich, smoky red enchilada sauce, and baked with melted cheese—this is comfort food at its finest!

Serves: 6

Prep Time: 20 mins
Cook Time: 1 hour 30 mins (includes beef simmering)

Ingredients

For the Beef Filling:

1.5 lbs (700g) beef chuck roast (or stew meat)
1 tsp salt

1 tsp black pepper
1 tsp cumin
1 tsp garlic powder

1 tsp onion powder
1 tsp dried oregano
1 bay leaf

2 cups beef broth

For the Red Enchilada Sauce:

3 tbsp vegetable oil
3 tbsp all-purpose flour (or GF flour blend)

3 tbsp chili powder (adjust for heat)
1 tsp cumin
1 tsp garlic powder

½ tsp oregano
2 cups beef broth (or water)
1 (8oz) can tomato sauce

Salt to taste

For Assembling:

12 corn tortillas (or flour tortillas for a softer texture)
2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)

½ cup diced onion (optional)
Fresh cilantro, chopped (for garnish)

Instructions

1. Cook the Beef:

Season the beef with salt, pepper, cumin, garlic powder, onion powder, and oregano.

In a pot, sear the beef on all sides in a little oil.
Add beef broth and bay leaf, cover, and simmer on low for 1.5 hours (or until fork-tender).
Shred the beef with two forks, reserving the broth for the sauce.

2. Make the Red Enchilada Sauce:

Heat oil in a saucepan, whisk in flour to make a roux (1 min).
Add chili powder, cumin, garlic powder, and oregano, stirring for 30 sec.
Slowly pour in broth and tomato sauce, whisking until smooth.

Simmer for 5-7 mins until thickened. Season with salt.

3. Soften the Tortillas:

Lightly fry tortillas in oil for 10 sec per side (or wrap in a damp towel and microwave for 30 sec).

4. Assemble & Bake:

Dip each tortilla in enchilada sauce, fill with shredded beef and a sprinkle of cheese.

Roll tightly and place seam-side down in a greased baking dish.
Pour remaining sauce over the top, sprinkle with remaining cheese.
Bake at 350°F (175°C) for 20-25 mins until bubbly.

5. Garnish & Serve:

Top with diced onion, cilantro, sour cream, or avocado.

Tips for Success

For extra flavor, add a chipotle pepper in adobo to the sauce.
Shortcut: Use pre-cooked shredded beef (like leftover pot roast).

Make ahead: Assemble enchiladas, cover, and refrigerate overnight before baking.

Serving Suggestions

🥗 With Mexican rice & refried beans
🍺 Pair with an ice-cold lager or horchata

¡Buen provecho! Let me know if you want a green sauce version instead. 😊