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Beef Enchiladas with Homemade Mexican Red Sauce Recipe

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4.4 from 32 reviews

Delicious homemade Beef Enchiladas featuring tender ground beef wrapped in soft corn tortillas, smothered in a rich and flavorful homemade Mexican red sauce made from dried ancho chiles and a blend of traditional spices. Topped with a generous amount of melted sharp cheddar and Monterey Jack cheese for a satisfying, authentic Mexican comfort food experience.

Ingredients

Mexican Red Sauce

  • 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

Enchiladas

  • 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)

Instructions

  1. Prepare the Mexican Red Sauce: Start by soaking the dried ancho chiles in hot water until they soften and release their flavor. Save 2 cups of the soaking liquid. Next, blend the soaked chiles with peeled garlic cloves, salt, sugar, black pepper, dried oregano, cumin seeds (or ground cumin), ground clove (if using), white vinegar, chicken broth, and the soaking liquid until smooth. Heat ¼ cup vegetable oil in a pan over medium heat, and carefully fry the blended sauce for several minutes until it thickens and deepens in flavor. Set aside.
  2. Cook the Ground Beef Filling: In a skillet, sauté the finely diced onion and chopped garlic until fragrant and translucent. Add the ground beef and cook until browned and fully cooked through. Drain any excess fat if necessary. Mix some of the homemade red sauce into the cooked beef mixture to keep it moist and flavorful. Remove from heat.
  3. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly warm the corn tortillas to make them pliable. Dip each tortilla into the homemade red sauce, then place a portion of the seasoned ground beef mixture and a sprinkle of shredded cheese onto the center. Roll the tortilla tightly and place seam-side down into a baking dish. Repeat until all tortillas are filled and arranged in the dish.
  4. Top and Bake: Pour remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them well. Generously sprinkle the remaining shredded cheese over the top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and lightly golden.
  5. Serve: Remove from the oven and let the enchiladas cool for a few minutes. Serve warm with your favorite toppings such as sour cream, chopped cilantro, sliced avocado, or lime wedges if desired.

Notes

  • Soaking the dried ancho chiles properly ensures a smooth, flavorful sauce.
  • You can substitute ground beef with ground turkey or chicken for a lighter option.
  • If you prefer spicier enchiladas, consider adding some chopped jalapeños or chipotle peppers to the sauce.
  • To make the dish gluten-free, verify that your tortillas and other ingredients contain no gluten.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best texture.

Find it online: https://familydinnercooking.com/beef-enchiladas-with-homemade-mexican-red-sauce-recipe/