Here’s a full, flavorful recipe for Mexican Red Chili Beef Enchiladas—rich, cheesy, and perfectly saucy.
Ingredients (Serves 4–6)
For the filling:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- Optional: 1/4 cup chopped cilantro
For the red chili sauce:
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder (adjust to taste)
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 2 cups beef or chicken broth
- Salt, to taste
For assembly:
- 8–10 corn or flour tortillas
- 1 cup shredded cheese for topping
- Optional garnish: sliced olives, cilantro, sour cream
Instructions
- Make the red chili sauce:
- Heat oil in a saucepan over medium heat. Stir in flour to make a roux, cooking 1–2 minutes.
- Add chili powder, cumin, garlic powder, and stir 30 seconds.
- Gradually whisk in broth until smooth. Simmer 5–7 minutes until slightly thickened. Season with salt.
- Cook the beef filling:
- In a skillet, cook ground beef with chopped onion over medium heat until browned.
- Add garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook 1–2 more minutes.
- Remove from heat and stir in 1/2 cup shredded cheese and optional cilantro.
- Assemble the enchiladas:
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish.
- Spoon beef filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
- Pour red chili sauce evenly over the enchiladas. Sprinkle 1 cup shredded cheese on top.
- Bake:
- Bake 20–25 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with cilantro, sliced olives, or a dollop of sour cream. Serve hot with rice or beans.
Tips & Variations
- Extra saucy: Add 1/2 cup tomato sauce or enchilada sauce to the red chili sauce.
- Spicy: Use a mix of chili powders or add a pinch of cayenne.
- Cheese mix: Combine cheddar, Monterey Jack, and queso fresco for authentic flavor.
- Make ahead: Assemble enchiladas without baking; refrigerate up to 24 hours, then bake before serving.
If you want, I can also give a shortcut version using canned red enchilada sauce that’s faster but still tastes homemade.
Do you want me to do that?
