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Flavorful Beef and Cheese Enchiladas Recipe with Easy Spicy Red Sauce

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These beef and cheese enchiladas feature a homemade spicy red sauce that balances smoky heat with creamy cheese and savory beef, perfect for a comforting and satisfying meal.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup tomato sauce (240 ml), plain or no salt added
  • 1/2 cup beef broth (120 ml)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons vegetable oil
  • 8 large flour tortillas (10-inch size)
  • 1 cup shredded sharp cheddar cheese (113 g)
  • 1 cup shredded Monterey Jack cheese (113 g)
  • A handful fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  4. Stir in chili powder, ground cumin, smoked paprika, crushed red pepper flakes, salt, and pepper. Cook for 2 minutes to let the spices bloom.
  5. Sprinkle flour over the beef mixture and stir well to coat. Slowly pour in tomato sauce and beef broth, stirring constantly to avoid lumps. Let sauce simmer gently for 5-7 minutes until slightly thickened, stirring occasionally.
  6. Warm tortillas in a dry skillet or microwave for 20 seconds each to make them pliable.
  7. Spread about 1/3 cup of the spicy red sauce on the bottom of the baking dish. Place a warmed tortilla on a flat surface, spoon about 1/4 cup of the beef mixture down the center, then sprinkle with 2 tablespoons each of shredded cheddar and Monterey Jack cheese.
  8. Roll the tortilla tightly around the filling and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  9. Pour the remaining spicy red sauce evenly over the top of the rolled enchiladas. Sprinkle the remaining cheese over the sauce.
  10. Bake uncovered in the preheated oven for 20-25 minutes until the cheese is bubbly and slightly golden.
  11. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro before serving.

Notes

Warm tortillas before rolling to prevent cracking. Adjust spice level by modifying crushed red pepper flakes. Sauce thickness is important—simmer longer if too thin or add broth if too thick. Rest enchiladas after baking for easier slicing. Sauce can be made ahead and reheated. Freeze assembled enchiladas before baking for up to 2 months.

Nutrition

Keywords: beef enchiladas, cheese enchiladas, spicy red sauce, easy enchiladas, Mexican dinner, comfort food, weeknight meal

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