Beef and Cheese Enchiladas with Red Chile Sauce

Steps

1. Step 1

   Heat the oven to 375°F.

   375°F

2. Step 2

   Make the sauce: heat the oil in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute, until it smells toasty. Add the chili powder, cumin, garlic powder and oregano and whisk for 30 seconds — it will look like a thick paste.

   3 min

   • 3 tbsp vegetable oil
   • 3 tbsp all-purpose flour
   • 1/4 cup chili powder
   • 1 tsp ground cumin
   • 1/2 tsp garlic powder
   • 1/2 tsp dried oregano
3. Step 3

   Slowly pour in the broth while whisking, then whisk in the tomato paste and salt. Bring to a simmer and cook, whisking now and then, until the sauce coats a spoon like thin gravy, about 8 minutes. Taste and add salt if it needs it. Set aside.

   10 min

   • 2 1/2 cups beef or chicken broth
   • 2 tbsp tomato paste
   • 1 tsp salt
4. Step 4

   Make the filling: heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the ground beef and break it up with a spoon; cook until no pink remains, about 6 minutes.

   10 min

   • 1 tbsp vegetable oil
   • 1 yellow onion
   • 1 lb ground beef (85% lean)
5. Step 5

   Stir in the garlic, cumin, chili powder, salt and a few grinds of pepper and cook 1 minute more. Spoon off any excess fat, then stir in 1/2 cup of the red chile sauce. Take off the heat.

   2 min

   • 2 cloves garlic
   • 1 tsp ground cumin
   • 1 tsp chili powder
   • 3/4 tsp salt
   • black pepper
6. Step 6

   Soften the tortillas so they won't crack: brush both sides lightly with oil, stack them on a plate, cover with a damp paper towel and microwave 45–60 seconds until warm and bendy. (No microwave? Warm them a few at a time in a dry skillet over medium heat, 15 seconds a side.)

   2 min

   • 12 corn tortillas (6-inch)
   • 3 tbsp vegetable oil
7. Step 7

   Spread about 3/4 cup of the sauce over the bottom of a 9×13 baking dish. Working one at a time, lay a tortilla flat, add a scant 1/4 cup beef filling and a small handful of cheese (about 2 tbsp) down the middle, roll it up and set it seam side down in the dish. Repeat with the rest, packing them snugly in a single layer.

   12 min

   • 2 cups Monterey Jack cheese
8. Step 8

   Pour the remaining sauce evenly over the enchiladas, making sure the ends are covered, and scatter the remaining cheese on top.

   • 2 cups Monterey Jack cheese
9. Step 9

   Bake until the sauce is bubbling at the edges and the cheese is fully melted and lightly browned, 20–25 minutes.

   25 min, hands-off · 375°F

10. Step 10

    Let the pan rest 5 minutes, then scatter the scallions over the top and serve with sour cream dolloped on or alongside.

    5 min, hands-off

    • 4 scallions
    • 3/4 cup sour cream

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026