Beef Enchiladas with Spicy Red Sauce

Beef Enchiladas with Spicy Red Sauce

25 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 35 m
Vickie Boozer
Recipe by  Vickie Boozer

“Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 enchiladas

ADVERTISEMENT

Directions

  1. To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
  2. Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
  3. While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
  4. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  5. Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
  6. Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
  7. Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

Share It

Reviews (25)

Rate This Recipe
Vickie Boozer
39

Vickie Boozer

This is my recipe, and I just want to add some comments about some of the comments in the reviews. Some have mentioned that the sauce is too sweet or tastes too much like tomato sauce. My guess is that the wrong prepared salsa is being used. You need to use a high quality prepared FRESH salsa, not that nasty stuff in jars or cans that is mostly tomato sauce. I usually find it in the deli section of my grocery store. It comes in mild, medium, or hot. I prefer the medium, but if you think this recipe is too hot or not hot enough, use the mild or hot versions. If you want it even hotter, add some chopped jalapenos. When I called the sauce spicy, I meant using lots of spices, not "hot" spicy. Also, it is not critical if you don't want to simmer the meat sauce for the extra time. I just think the extra simmering gives the spices a chance to meld with the meat for a better flavor and it also thickens the sauce. I made this several times before I submitted it to make sure I got the spices right. The red sauce also makes a very tasty salsa. Enjoy!

sunshine
19

sunshine

I have tried so many enchilada recipes, and finally this is the one! No need to make changes; it is perfect as is. I did use corn tortillas since that is all the store had (strange), but I doubt that it made any difference. Even the best restaurant enchiladas I have had don't top these.

Lucygirl
16

Lucygirl

This is a wonderful tex mexican dish! Made it tonight for the first time for guests and it was a major hit! Everything is perfect.. Make is just how the recipe says and it will turn out perfect. Spices are wonderful together.

More Reviews

Similar Recipes

Ground Beef Enchiladas
(486)

Ground Beef Enchiladas

Beef Enchiladas I
(124)

Beef Enchiladas I

Campbell's Kitchen Easy Beef Enchiladas
(39)

Campbell's Kitchen Easy Beef Enchiladas

Best Beef Enchiladas
(30)

Best Beef Enchiladas

Creamy Cheddar Beef Enchiladas
(17)

Creamy Cheddar Beef Enchiladas

Heather's Beef Enchiladas
(9)

Heather's Beef Enchiladas

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 827 cal
  • 41%
  • Fat
  • 46.9 g
  • 72%
  • Carbs
  • 58.3 g
  • 19%
  • Protein
  • 45.1 g
  • 90%
  • Cholesterol
  • 145 mg
  • 48%
  • Sodium
  • 2384 mg
  • 95%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Best Beef Enchiladas

>

next recipe:

Beef Enchiladas I