Beef Enchiladas with Spicy Red Sauce Recipe - Allrecipes.com
Beef Enchiladas with Spicy Red Sauce Recipe
  • READY IN ABOUT 2¾ hrs

Beef Enchiladas with Spicy Red Sauce

Read Reviews (23)

"Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal." —  

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Original recipe makes 8 enchiladas Change Servings
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Directions

  1. To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. 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 heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
  3. While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off 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 into the meat, 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; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
  4. Preheat 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 up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, 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 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 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 oven and sprinkle with cilantro to serve.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 1 hr 50 mins
  • READY IN 2 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2012

This is my recipe, and I just want to add some comments about some of the comments in the reviews. Some have mentioned that the sauce is too sweet or tastes too much like tomato sauce. My guess is that the wrong prepared salsa is being used. You need to use a high quality prepared FRESH salsa, not that nasty stuff in jars or cans that is mostly tomato sauce. I usually find it in the deli section of my grocery store. It comes in mild, medium, or hot. I prefer the medium, but if you think this recipe is too hot or not hot enough, use the mild or hot versions. If you want it even hotter, add some chopped jalapenos. When I called the sauce spicy, I meant using lots of spices, not "hot" spicy. Also, it is not critical if you don't want to simmer the meat sauce for the extra time. I just think the extra simmering gives the spices a chance to meld with the meat for a better flavor and it also thickens the sauce. I made this several times before I submitted it to make sure I got the spices right. The red sauce also makes a very tasty salsa. Enjoy!

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Most Helpful Critical Review
Jan 08, 2012

We did not like this recipe. Tasted more like a spaghetti sauce and using flour tortillas gave it a weird texture. We let the sauce cook for two hours hoping to get some of the tomato taste out but that did not help much.

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32 Ratings

Sep 19, 2011

I have tried so many enchilada recipes, and finally this is the one! No need to make changes; it is perfect as is. I did use corn tortillas since that is all the store had (strange), but I doubt that it made any difference. Even the best restaurant enchiladas I have had don't top these.

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Sep 24, 2011

This is a wonderful tex mexican dish! Made it tonight for the first time for guests and it was a major hit! Everything is perfect.. Make is just how the recipe says and it will turn out perfect. Spices are wonderful together.

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Oct 10, 2011

Wow, my house smells like a restaurant and the flavor of these is fab! The meat mixture alone could be made the day before, or made to go over rice. Very tasty recipe. I cook for our church freezer and this would be great to freeze and let others just reheat.

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Sep 26, 2011

Excellent !! Loved it !!

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Oct 24, 2011

This dish is delicious! The directions in the recipe make it seem harder and longer than it really is. I did change a few things like added jalapenos and red peppers to make it more spicy. It also does not take much time to make... at first glance it seemed long and hard but if you just go with it it will turn out amazing! My boyfriend loved it.

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Feb 12, 2012

These enchiladas turned out very yummy! The tortillas soak up a lot of the sauce when baking, making them extra flavorful. I didn't understand why I needed to cook the sauce for an extra 30 minutes though.

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Nutrition

  • Calories
  • 827 kcal
  • 41%
  • Carbohydrates
  • 58.3 g
  • 19%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 46.9 g
  • 72%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 45.1 g
  • 90%
  • Sodium
  • 2384 mg
  • 95%

* Percent Daily Values are based on a 2,000 calorie diet.

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