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Cheesy Beef Enchiladas with Red Chile Sauce

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These Cheesy Beef Enchiladas with Red Chile Sauce are a comforting dish filled with savory beef and gooey cheese, all wrapped in soft tortillas. Topped with a rich homemade red chile sauce, they are sure to impress at any gathering.

Ingredients

Scale
  • 1 pound ground beef (preferably 80/20 for flavor)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Oaxaca cheese (or a combination of both)
  • 8–10 corn tortillas (6-inch diameter)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • 1 tablespoon vegetable oil (for frying tortillas)
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 cups chicken broth (or beef broth)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey (optional, for sweetness)

Instructions

  1. Start by making the red chile sauce: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until they become fragrant. Be careful not to burn them, as bitterness will ruin the sauce.
  2. Once toasted, transfer the chiles to a blender. Add 2 cups of chicken broth, 1 chopped onion, 2 minced garlic cloves, 1 teaspoon ground cumin, ½ teaspoon dried oregano, and ½ teaspoon salt. Blend until smooth, about 1-2 minutes. If the sauce is too thick, add a bit more broth to reach your desired consistency.
  3. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Pour in the blended sauce and simmer for about 10 minutes, stirring occasionally. The sauce should thicken slightly. Stir in 1 tablespoon of apple cider vinegar and 1 tablespoon of honey (if using) for added depth of flavor.
  4. While the sauce simmers, prepare the beef filling. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent.
  5. Add 1 pound of ground beef to the skillet. Break it apart with a spatula and cook until browned, about 6-8 minutes. Season with 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
  6. Once the beef is fully cooked, remove the skillet from heat and stir in 1 cup each of shredded cheddar and Oaxaca cheese until melted. Set aside.
  7. In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side, just enough to soften them and prevent tearing when rolling. Drain on paper towels.
  8. Preheat your oven to 375°F (190°C). To assemble, spread a thin layer of the red chile sauce on the bottom of a 9×13 inch baking dish. Take a tortilla, spoon 2-3 tablespoons of the beef mixture into the center, roll it up, and place seam-side down in the dish. Repeat with the remaining tortillas.
  9. Once all enchiladas are in the baking dish, pour the remaining red chile sauce over the top. Sprinkle additional shredded Oaxaca cheese over all the enchiladas.
  10. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and slightly golden. Keep an eye on them to avoid burning.
  11. Once done, remove from the oven and let them cool for about 5 minutes. Garnish with chopped cilantro before serving.

Nutrition

Keywords: To avoid soggy enchiladas, make sure to fry the tortillas briefly before filling them. If you're a cheese lover, feel free to add more than the 1 cup of Oaxaca cheese on top. When blending the red chile sauce, make sure to get it really smooth for a velvety texture. For an extra kick, consider adding diced jalapeños to the beef filling or topping the enchiladas with sliced fresh jalapeños before baking.

Find it online: https://crumella.com/cheesy-beef-enchiladas-with-red-chile-sauce/