Beef Enchiladas in Fiery Red Chile Sauce

Name: Beef Enchiladas in Fiery Red Chile Sauce
Prep time: 45 min
Cook time: 1 h 50 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 0.5 cup Beef Broth; 0.25 tsp Black Pepper; 2 cups Chicken Broth; 3.5 tsp Chili Powder; 1 spray Cooking Spray; 0.5 cup Diced Onion; 1 tsp Dried Basil; 1 tsp Dried Cilantro; 1 tsp Dried Oregano; 8 whole Flour Tortilla; 0.5 cup Fresh Cilantro; 1 lb Ground Beef; 1 tsp Ground Cumin; 4 tsp Minced Garlic; 1 tbsp Olive Oil; 0.5 cup Red Enchilada Sauce; 0.5 cup Salsa; 0.25 tsp Salt; 0.5 cup Shredded Cheese Blend; 6 oz Tomato Paste; 6 oz Tomato Sauce

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Carnivore 🥩Comfort-Food

Beef Enchiladas in Fiery Red Chile Sauce deliver tender, seasoned beef wrapped in soft tortillas and blanketed with a bold, peppery red sauce. Melty cheese balances the heat while fresh cilantro brightens every bite. Serve for a cozy family dinner or a weekend gathering when you want satisfying, layered flavors.

Prep45 mins
Cook1 hr 50 mins
Serves4
DifficultyMedium

1

For the spicy red sauce, heat the olive oil in a large saucepan over medium heat and cook, stirring, 1/2 cup of onion until softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic and continue to cook, stirring, until fragrant, another 3 to 5 minutes, watching carefully so the garlic does not burn. 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 the heat to low, and simmer for about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
3

While the spicy red sauce simmers, cook and stir the ground beef in a large skillet over medium-high heat until evenly browned. Break it into crumbles as it cooks, then drain off the 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, 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 and simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend and let it melt into the meat sauce. Reduce the heat to low and simmer the meat sauce for 30 more minutes to thicken.
4

Preheat the 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 the tortillas with a piece of aluminum foil between each one, and wrap the stack in aluminum foil. Place the tortillas in the preheated oven to warm for 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 them 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 the 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 the oven and sprinkle with cilantro to serve.