Name: Beef Enchiladas with Homemade Red Enchilada Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce); 1 tablespoon olive oil; 1 small white onion, diced; 4 cloves garlic, minced; 1 1/2 pounds (24 ounces) lean ground beef; 1 teaspoon ground cumin; 1 (15-ounce) can pinto beans, rinsed and drained; 1 (4-ounce) can diced green chiles; Fine sea salt and freshly-cracked black pepper, to taste; 8 large flour tortillas; 3 cups Mexican-blend shredded cheese; Fresh cilantro, chopped; Chopped red onions; Diced avocado; Sour cream; Crumbled cotija cheese

Jump to Recipe· 4.1 from 2 reviews

There is something wonderfully comforting about a plate of Beef Enchiladas with Homemade Red Enchilada Sauce Recipe that just lifts your spirits with every bite. This dish brings together tender, seasoned ground beef wrapped snugly in warm tortillas, all drenched in a rich, vibrant red sauce that you make yourself, bursting with bold flavors and a perfect balance of spices. It is not only a crowd-pleaser but also a weekend favorite that promises mouthwatering satisfaction from the very first forkful. Trust me, once you try these enchiladas, you’ll wonder why you ever settled for store-bought sauce.

Ingredients You’ll Need

A large round tortilla lies flat on a white plate, spread with an even layer of reddish-brown sauce covering most of the surface except the edges. In the center horizontal strip, there is a layer of cooked crumbled ground meat mixed with beans and small pieces of vegetables, showing a mix of brown and beige colors with some green bits. On top of the meat and beans, thick yellow and white shredded cheese sticks are layered, adding a contrasting light color and firm texture. The scene is set on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the list because the ingredients are simple, fresh, and essential for building layers of deliciousness. Each one—from the cumin-spiced beef to the creamy cheese—plays a vital role in crafting the ultimate enchilada experience.

Red enchilada sauce: Whether homemade or store-bought, this sauce is the heart and soul of the dish, giving it its signature tang and vibrant color.
Olive oil: Used for sautéing, it adds a subtle richness and helps soften the onions and garlic beautifully.
White onion, diced: Offers a mild sweetness and crunch that balances the savory beef perfectly.
Garlic, minced: Adds a punchy aroma and depth of flavor that enhances the whole dish.
Lean ground beef: The main protein that’s spiced and cooked to juicy perfection, forming the delicious filling.
Ground cumin: Brings a warm, earthy spice that’s classic in Mexican cooking and essential for flavor complexity.
Pinto beans, rinsed and drained: Adds texture, fiber, and a subtly nutty flavor that complements the beef.
Diced green chiles: Introduces just the right amount of mild heat and freshness.
Fine sea salt and freshly cracked black pepper: To elevate and balance every bite through seasoning.
Large flour tortillas: Soft and pliable, perfect for wrapping all the delicious filling snugly inside.
Mexican-blend shredded cheese: Melts to gooey perfection on top and inside, binding the whole thing together with creamy goodness.
Fresh toppings (cilantro, red onions, avocado, sour cream, cotija cheese): These add brightness, freshness, and textural contrast for that final, crave-worthy finish.

How to Make Beef Enchiladas with Homemade Red Enchilada Sauce Recipe

Step 1: Prepare the red enchilada sauce

Start by making your homemade red enchilada sauce or open a 15-ounce jar of your favorite variety to save time. This sauce is where the magic begins—its bold, spicy notes infused with smoky undertones elevate your beef enchiladas beyond ordinary. Pour a bit at the bottom of your casserole dish so those tortillas won’t stick and everything layers beautifully.

Step 2: Sauté the beef filling

Heat a tablespoon of olive oil in a large sauté pan over medium-high heat. Toss in diced white onion and garlic, letting their sweetness bloom as they cook for about 3 minutes. Add the lean ground beef and a teaspoon of ground cumin, cooking until the meat is nicely browned and crumbled. Stir in rinsed pinto beans and diced green chiles, seasoning generously with salt and freshly cracked black pepper. This filling melds protein, warmth, and spice into a hearty, flavorful mixture ready to be rolled into tortillas.

Step 3: Prep the oven and baking dish

Preheat your oven to 350°F (180°C). Coat the bottom of a 9 x 13-inch baking dish evenly with 1/2 cup of that luscious enchilada sauce you prepared earlier. This step anchors the dish and keeps everything from sticking during baking, while starting the layers of saucy goodness.

Step 4: Assemble the enchiladas

Set up a neat assembly line: tortillas, enchilada sauce, beef filling, and cheese. Lay a tortilla flat, slather about two tablespoons of sauce over it, then pile on the beef mixture right down the center. Sprinkle 1/3 cup of shredded cheese over the filling, roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas. Pour any leftover sauce evenly over the assembled enchiladas, then scatter the remaining cheese on top for that irresistible, melty finish.

Step 5: Bake until bubbly and golden

Place the dish in the hot oven and let those enchiladas bake uncovered for about 20 minutes. You’re aiming for bubbly cheese melted over slightly crispy edges of tortillas, with the scent of cumin and rich sauce filling your kitchen. Once done, let the dish rest on a wire rack for a few minutes to set up.

Step 6: Serve and enjoy

Dish out your Beef Enchiladas with Homemade Red Enchilada Sauce Recipe while they’re warm and inviting. They’re perfect topped with fresh cilantro, crunchy red onions, creamy avocado chunks, cool sour cream, or a sprinkle of crumbly cotija cheese. Each bite is a celebration of texture and flavor—a true taste of home.

How to Serve Beef Enchiladas with Homemade Red Enchilada Sauce Recipe

A white plate with two folded, golden brown enchiladas filled with a mix of ground meat and beans, topped with melted orange cheese, dollops of white cream, and slices of fresh green avocado on top. Small pieces of purple onion and chopped green herbs are scattered around, adding color. A silver fork is pulling up one enchilada, showing the filling inside. The plate is on a white marbled surface with a beige cloth on the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The perfect garnishes add brightness and contrast that elevate the hearty richness of the enchiladas. Fresh cilantro gives a pop of herbal freshness, while diced red onions contribute crunch and a zesty bite. Creamy avocado slices or dollops of sour cream lend a cooling smoothness, and a sprinkle of cotija cheese adds a salty, crumbly texture that just completes the dish beautifully. Don’t be shy about piling these on—garnishes make every bite more exciting.

Side Dishes

Balance the bold Beef Enchiladas with simple, vibrant sides. Mexican-style rice or cilantro-lime rice are ideal companions, soaking up any extra sauce with delight. Black beans or refried beans add extra protein and texture, and a crisp side salad dressed with lime vinaigrette cuts through the richness perfectly. For those wanting a lighter option, steamed veggies or a tangy slaw work wonders. These sides round out your meal and keep every bite fresh and memorable.

Creative Ways to Present

Looking to impress when serving? Try individual casserole dishes or pretty ramekins for personalized beef enchilada portions. Layer enchiladas with extra sauce and cheese in a baking dish for a cozy family-style presentation. For a lighter twist, swap flour tortillas for corn tortillas or even petite whole wheat wraps. Garnish with edible flowers or microgreens for an elegant touch. No matter how you present it, your Beef Enchiladas with Homemade Red Enchilada Sauce Recipe will steal the show.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem. Store your beef enchiladas in an airtight container in the refrigerator, where they will stay moist and flavorful for up to 3 days. Covering them tightly also preserves the fresh toppings if you’ve already added any. This makes for a fantastic next-day meal with the same comfort and taste as freshly made.

Freezing

If you want to keep enchiladas on hand for busy nights, this recipe freezes beautifully. Assemble the dish but hold off on baking. Cover tightly with foil and freeze for up to 3 months. When ready, bake from frozen—just add extra baking time until heated through and bubbly. Freezer-friendly and flavorful, this meal is perfect for meal prep or unexpected dinner plans.

Reheating

To reheat enchiladas, use the oven for best results to maintain that satisfying crispiness on the tortillas. Cover loosely with foil to keep moisture in, and warm at 350°F (180°C) for 15 to 20 minutes until hot throughout. Microwaving works in a pinch but can make tortillas soft. Reheating this way brings back the fresh-baked appeal every time.

FAQs

Can I use corn tortillas instead of flour in this recipe?

Absolutely! Corn tortillas give a more traditional flavor and texture, though they’re a bit more delicate. Warm them before rolling to prevent cracking, and your Beef Enchiladas with Homemade Red Enchilada Sauce Recipe will be just as delicious and authentic.

Is there a way to make these enchiladas vegetarian?

Yes! Simply skip the beef and use hearty beans like black or pinto, extra veggies like mushrooms and zucchini, or even plant-based meat substitutes. The homemade red enchilada sauce will still create that rich, satisfying flavor you love.

How spicy is the homemade red enchilada sauce?

The sauce has a moderate level of heat, with warm chili flavors but not overwhelming spice. You can adjust by adding more or fewer chilies or spices according to your preference to keep your Beef Enchiladas with Homemade Red Enchilada Sauce Recipe just right for your palate.

Can I prepare the filling ahead of time?

Definitely! The beef filling can be made a day in advance and refrigerated. This not only saves time but also lets the flavors meld beautifully, making assembly and baking a breeze on the day of serving.

What cheese works best for melting over enchiladas?

A Mexican blend cheese, typically a mix of cheddar, Monterey Jack, and queso quesadilla, melts perfectly with great flavor. If unavailable, mozzarella or mild cheddar are good substitutes to get that melty, gooey top your Beef Enchiladas crave.

Final Thoughts

Making Beef Enchiladas with Homemade Red Enchilada Sauce Recipe is like inviting a fiesta of flavors into your kitchen. It’s approachable, satisfying, and full of heart—sure to become a staple you’ll return to again and again. I hope you enjoy every savory, spicy bite as much as I do. Now, go ahead and treat yourself and your loved ones to this wonderful meal—you deserve it!