Name: Beef Enchiladas with Homemade Mexican Red Sauce Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 8 dried ancho chiles (California chiles); 3 whole garlic cloves, peeled; 1 tablespoon salt; 1 tablespoon sugar; 2 teaspoons black pepper; 2 teaspoons dried oregano; 1 tablespoon cumin seeds or ground cumin; Tiny pinch of ground clove (optional); 2 tablespoons white vinegar; 2 cups chicken broth; 2 cups soaking liquid from soaking the chiles; ¼ cup vegetable oil; 20 soft corn tortillas; 1 ½ pounds ground beef; 1 medium onion, finely diced; 2 cloves garlic, chopped; 4 cups shredded cheese (sharp cheddar and Monterey Jack mix); 3–4 cups homemade enchilada sauce (from above)

Jump to Recipe· 4.4 from 32 reviews

If you are craving a comforting dish that brings the vibrant flavors of Mexico right into your kitchen, you have to try this Beef Enchiladas with Homemade Mexican Red Sauce Recipe. These enchiladas are loaded with rich, spiced ground beef, wrapped in soft corn tortillas, and smothered with a homemade red sauce that’s packed with deep, smoky, and tangy notes from dried ancho chiles and garlic. Every bite delivers a melody of textures and heat, perfectly balanced with melted cheese and a touch of acidity that keeps things lively. Making this dish from scratch isn’t just rewarding, it’s a celebration of traditional Mexican cooking that’s sure to impress your family or guests.

Ingredients You’ll Need

The dish shows several rolled tortillas arranged side by side in a thin, oval-shaped dark pan with two brass handles. The tortillas are covered with a thick, dark brown sauce that spreads unevenly across and under them. On top, there are layers of shredded white and light yellow cheese scattered over the tortillas and sauce, some falling off onto a rustic wooden table underneath. A soft textured white cloth lies to the left of the pan, and the whole scene rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

To get the magic started, it’s all about combining a few simple yet essential ingredients that bring out the authentic flavors and perfect textures in this dish. Each element, from the dried ancho chiles to the cheese blend, plays an important role in creating that classic enchilada taste.

8 dried ancho chiles: These give the sauce its deep, smoky red color and signature mild heat, so don’t substitute lightly.
3 whole garlic cloves, peeled: Adds aromatic warmth and subtle pungency to both sauce and filling.
1 tablespoon salt: Enhances all the flavors to make them pop.
1 tablespoon sugar: Balances the acidity and slight bitterness from the chiles and vinegar.
2 teaspoons black pepper: Provides a gentle spiciness and earthiness.
2 teaspoons dried oregano: Gives a fragrant herbal note typical of Mexican cuisine.
1 tablespoon cumin seeds or ground cumin: Introduces a warm, earthy base flavor that complements the beef.
Tiny pinch ground clove (optional): Adds a subtle hint of aromatic sweetness traditional in enchilada sauce.
2 tablespoons white vinegar: Brings brightness and a bit of tang to cut through the richness.
2 cups chicken broth: Forms the liquid base of the sauce, enriching it with savory depth.
2 cups soaking liquid (from chiles soaking): Intensifies chili flavor directly extracted from the dried peppers.
¼ cup vegetable oil: Used to cook the sauce and the beef filling for the perfect texture and flavor integration.
20 soft corn tortillas: The classic vessel for your filling, soft and pliable for easy rolling.
1 ½ lbs ground beef: The hearty protein star of the show, seasoned to perfection.
1 medium onion, finely diced: Adds sweetness and texture to the beef filling.
2 cloves garlic, chopped: Boosts savory depth in the filling.
4 cups shredded cheese (sharp cheddar and Monterey Jack mix): Melts beautifully to gooey perfection on top and inside the enchiladas.
3–4 cups enchilada sauce: To generously cover the rolled enchiladas, soaking them in rich flavor.

How to Make Beef Enchiladas with Homemade Mexican Red Sauce Recipe

Step 1: Prepare the Mexican Red Sauce

Start by soaking the dried ancho chiles in hot water for about 20 minutes until they’re soft and pliable. Reserve 2 cups of this soaking liquid, which will become part of your sauce’s rich base. In a blender, combine the softened chiles, garlic cloves, salt, sugar, black pepper, oregano, cumin, clove if using, vinegar, and the soaking liquid. Blend until silky smooth. Heat the vegetable oil in a pan, then pour in the sauce, cooking it gently while stirring for about 10 minutes. Add chicken broth to loosen it up and simmer until it thickens to a luscious, velvety texture. This sauce is truly the heart and soul of your enchiladas, bursting with authentic flavor.

Step 2: Cook the Beef Filling

In a large skillet, heat a splash of the vegetable oil and sauté the diced onion until soft and translucent. Add the chopped garlic and cook just until fragrant. Toss in the ground beef and cook over medium heat, breaking it up with a wooden spoon, until fully browned and no longer pink. Season with a pinch of salt and pepper to taste. The beef filling should be richly savory but not overly salty since the sauce will add more flavor later.

Step 3: Soften and Prepare Tortillas

Soft corn tortillas need a little TLC to prevent cracking when rolled. Warm them in a dry skillet or wrap in a damp towel and microwave for 30 seconds to make them pliable. This simple step makes all the difference for rolling perfect enchiladas that hold their filling without breaking.

Step 4: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Pour a thin layer of the homemade red sauce on the bottom of your baking dish. Take one softened tortilla, add a generous spoonful of the cooked beef filling, and sprinkle with shredded cheese. Roll it up tightly and place seam-side down into the sauce-covered dish. Repeat this for all tortillas, arranging them snugly. When you’ve filled the dish, cover the enchiladas with the remaining sauce and top liberally with the shredded cheese. You want that beautiful, bubbling golden crust after baking.

Step 5: Bake to Perfection

Bake the assembled enchiladas for about 20 minutes, or until the cheese is melted, bubbly, and just starting to brown. Let them rest for a few minutes before serving to let the sauce settle and make slicing easier. Your kitchen will smell irresistible, and the result will be enchiladas full of flavor and warmth.

How to Serve Beef Enchiladas with Homemade Mexican Red Sauce Recipe

The image shows seven dark dried chili peppers placed on a worn metal baking tray. The chilies are wrinkled and have deep blackish-brown colors with some rough textures. To the right of the tray, there are two small dark bowls filled with dried herbs, one greenish and one brownish. Next to the bowls, there is a whole garlic bulb along with a few garlic cloves and some garlic skin pieces scattered on a white marbled surface. The overall look is rustic and natural. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate your enchiladas to an even more spectacular experience. Think chopped cilantro for a bright, herbal hit; dollops of cooling sour cream or Mexican crema to balance the heat; slices of avocado for creamy richness; and a few thinly sliced red onions for crunch and color. Each garnish adds a layer of texture and flavor that complements those savory beef enchiladas perfectly.

Side Dishes

The best side dishes for these enchiladas are simple and complement the bold flavors without overwhelming them. Mexican rice or cilantro lime rice works beautifully to soak up extra sauce. Refried beans or black beans provide a creamy or earthy counterpoint. A fresh salad with crisp lettuce, tomato, and a citrusy dressing can also refresh the palate between bites.

Creative Ways to Present

If you want to get a bit creative, try rolling your enchiladas in different ways—like folding them like burritos for a rustic look or layering the mixture in a casserole as a lasagna-style bake. You can also serve individual portions in mini-sized corn tortillas for a fun appetizer-style presentation. Adding a drizzle of crema and sprinkling with crumbled cotija cheese right before serving adds elegance and an extra flavor punch.

Make Ahead and Storage

Storing Leftovers

Leftover beef enchiladas with homemade Mexican red sauce can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon chilling—simply warm gently to loosen it back up before eating.

Freezing

To freeze, assemble the enchiladas but do not bake. Wrap the dish tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, bake covered until heated through, then uncover to brown the cheese.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes, covered, to retain moisture. Alternatively, use the microwave for a quicker option, adding a spritz of water to keep tortillas from drying out. Avoid reheating too long to maintain the perfect texture.

FAQs

Can I use canned chiles instead of dried ancho chiles?

While canned chiles are convenient, dried ancho chiles develop a deeper, more complex flavor after soaking and blending that is hard to replicate. For authentic taste, it’s worth using dried chiles.

What type of cheese is best for these enchiladas?

A blend of sharp cheddar and Monterey Jack cheese is classic and provides a great balance of sharpness and meltability. Feel free to try other melty cheeses, but avoid very salty options to keep flavors balanced.

Can I make these enchiladas vegetarian?

Absolutely! Swap the ground beef for cooked black beans, sautéed mushrooms, or a mix of roasted vegetables. The homemade Mexican red sauce pairs beautifully with any filling.

How spicy is the homemade Mexican red sauce?

It delivers mild to medium heat thanks to the ancho chiles, which are milder than other dried peppers. If you prefer a spicier kick, you can add a pinch of cayenne or a chipotle pepper.

Do I need to pre-cook the tortillas before assembling?

Warming the tortillas makes them pliable and prevents cracking during rolling. Quick warming in a skillet or microwave is all it takes and makes assembly much easier.

Final Thoughts

This Beef Enchiladas with Homemade Mexican Red Sauce Recipe is one of those dishes that brings a fiesta to your dinner table anytime you make it. The homemade sauce alone feels like a rewarding craft, and combined with seasoned ground beef and melty cheese, you get the ultimate comfort food with a Mexican twist. Don’t be intimidated by the steps because the process is straightforward and incredibly gratifying. Your kitchen, your taste buds, and the lucky people at your table will thank you!

Beef Enchiladas with Homemade Mexican Red Sauce Recipe

Ingredients You’ll Need