Go Back
–+ servings
Beef Enchiladas with Red Sauce

Savory Beef Enchiladas with Red Sauce for Cozy Nights

Delicious Beef Enchiladas with Red Sauce, quick to prepare and perfect for cozy dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Filling
  • 1 lb Ground Beef Alternative: Use ground turkey or chicken for a lighter option.
  • 1 cup Beer Substitution: Use non-alcoholic beer or broth for a non-alcoholic option.
  • 2 cloves Garlic No substitutes, but shallots could work for a milder flavor.
  • 1 medium Onion Consider using red onion for a slightly different taste.
  • 1 medium Jalapeño Omit or reduce for less heat.
For the Red Sauce
  • 3 whole Dried Ancho Chiles Substitution: Fresh or canned red chili can be used, but dried adds depth.
  • 2 whole Dried Guajillo Chiles No direct substitute; use other dried chiles only for a similar taste profile.
  • 4 large Plum Tomatoes Alternatives: Canned tomatoes can work in a pinch.
For Assembling
  • 10 small Corn Tortillas Alternative: Flour tortillas can be used but will alter the texture.
  • 2 cups Cheddar Cheese Substitution: Use Mexican blend cheese or Monterey Jack.
  • 1/4 cup Cilantro Optional: Omit if not a fan; green onion can be a substitute.

Equipment

  • Skillet
  • Blender
  • baking dish
  • fine sieve

Method
 

Step-by-Step Instructions
  1. Prepare the Red Sauce by roasting the dried ancho and guajillo chiles until fragrant, then soak in hot water for at least 1 hour. Blend with plum tomatoes, garlic, and onion until smooth, then strain.
  2. Make the Roux by heating olive oil in a skillet, whisking in flour, and gradually stirring in the strained chile sauce. Cook until thickened for 5-7 minutes.
  3. Cook the Beef Filling by sautéing chopped onions and jalapeño until tender, then adding ground beef and browning it. Mix in diced tomatoes, beer, and seasoning, then thicken for 5-6 minutes.
  4. Preheat the Oven to 350°F (175°C) before assembling your enchiladas.
  5. Assemble the Enchiladas by dipping softened corn tortillas in warm red sauce. Place meat filling in each tortilla, fold tightly, and arrange seam-side down in a greased baking dish.
  6. Bake the Enchiladas with remaining sauce and shredded cheddar cheese for 15-20 minutes until cheese is melted and bubbly.
  7. Garnish and Serve with fresh cilantro, shredded lettuce, and pico de gallo. Enjoy!

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

These enchiladas can be customized with various fillings and toppings according to personal preference.

Tried this recipe?

Let us know how it was!