Championship Beef Enchiladas Red

The first time I attempted enchiladas from scratch, I stood over that roux-based sauce convinced Id ruined everything. It looked too thick, too dark, nothing like the canned stuff I grew up with. But then that first smell hit me—toasted spices, rich tomato, something deeply satisfying—and I knew I was onto something real.

My brother-in-law took one bite of these at a Sunday dinner and announced they were better than our local Tex-Mex spot. Now he requests them every birthday, and Ive stopped ordering enchiladas at restaurants entirely.

Ingredients

• 1 lb ground beef (85% lean): The fat content matters here—too lean and the filling turns dry, too fatty and youll be draining excess grease anyway
• 1 small onion, finely chopped: Finer is better so the onion practically disappears into the beef while still adding sweetness
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference over powdered in the beef filling
• 1 tsp ground cumin: This is the backbone of Tex-Mex flavor—dont be tempted to reduce it
• 1 tsp chili powder: Mild chili powder builds flavor without overwhelming heat
• 1/2 tsp smoked paprika: The smoked variety adds a subtle depth that regular paprika just cant match
• 2 tbsp vegetable oil: A neutral oil lets the spices shine without competing flavors
• 2 tbsp all-purpose flour: This creates the classic roux that thickens the sauce beautifully
• 3 tbsp chili powder: Yes, this much—the sauce needs bold chili flavor to stand up to the tortillas
• 2 cups low-sodium broth: Low-sodium gives you control over the final salt level
• 1 tbsp tomato paste: Concentrated tomato adds body and subtle sweetness to balance the heat
• 12 corn tortillas: Corn tortillas are traditional and hold up better during baking than flour
• 2 cups shredded Mexican cheese blend: A blend melts better than cheddar alone and adds complexity

Instructions

Preheat and prep:

Get your oven to 375°F and clear some counter space—this recipe moves fast once you start cooking

Brown the beef:

Cook the ground beef in a large skillet over medium heat, breaking it up with a spoon until browned, then drain any excess fat

Add aromatics:

Stir in the chopped onion and cook for 3 minutes until softened, then add the garlic and all the spices and cook for 1 minute more

Start the roux:

Heat oil in a saucepan over medium heat, whisk in the flour, and cook for 1 minute until it smells nutty

Build the sauce:

Stir in the chili powder, cumin, garlic powder, onion powder, oregano, and cayenne, then gradually whisk in the broth and tomato paste

Simmer to thicken:

Bring the sauce to a simmer and cook for 6 to 8 minutes, whisking frequently, until it coats the back of a spoon

Soft tortillas are key:

Wrap the tortillas in a damp towel and microwave for 30 seconds, or heat each quickly in a dry skillet

Assemble:

Spread 1/2 cup sauce in a 9x13 baking dish, fill each tortilla with 2 to 3 tablespoons beef and a sprinkle of cheese, roll tightly, and place seam-side down

Sauce and top:

Pour the remaining sauce evenly over the enchiladas and cover with the remaining cheese

Bake until bubbly:

Bake for 20 to 25 minutes until the cheese is melted and bubbling, then let rest for 5 minutes before serving

Save

These became our go-to comfort food during a particularly rough winter, the kind of meal that makes the house feel warm no matter whats happening outside.

Make It Yours

Ive made these with shredded rotisserie chicken in a pinch and with black beans for vegetarian friends. The sauce works with almost any protein, and honestly, cheese-only versions have their own quiet charm.

The Sauce Secret

That roux technique might feel fussy compared to just simmering spices in broth, but it creates a silky restaurant-style texture that clings to every tortilla. Its the difference between decent enchiladas and the ones you crave at midnight.

Serving It Right

Let the dish rest for at least 5 minutes after baking—this seems like torture when everything smells amazing, but it makes serving so much cleaner. The sauce sets slightly and the enchiladas hold their shape instead of sliding apart.

• Serve with lime wedges for brightness
• Keep sour cream cold for contrast
• Have extra hot sauce on the table

Save

Somehow these taste even better as leftovers, if they last that long.

Recipe FAQs

→ What spices are used in the beef filling?

The beef filling is flavored with ground cumin, chili powder, smoked paprika, salt, and black pepper, providing a warm and smoky profile.

→ How is the red sauce prepared?

The red sauce starts with a roux of oil and flour, then incorporates chili powder, cumin, garlic and onion powders, oregano, broth, and tomato paste, simmered until thickened.

→ How do I soften the tortillas before assembly?

Wrap tortillas in a damp towel and microwave briefly or heat each in a dry skillet until pliable and easy to roll.

→ Can I adjust the spiciness of the dish?

Yes, adding diced jalapeños to the filling increases heat, or omit cayenne pepper in the sauce for milder flavor.

→ What are good side dishes to accompany this meal?

Spanish rice and refried beans complement the flavors well, and fruity red wine or a margarita pairs nicely as beverages.