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Friday, May 20, 2022

Recipe: Beef Enchiladas with Spicy Red Sauce

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.

Beef Enchiladas With Spicy Red Sauce Ingredients

  • 1 tablespoon olive oil

  • cup finely chopped onion

  • 4 teaspoons minced garlic

  • 1 teaspoon dried oregano

  • 3? teaspoons chili powder

  • 1 teaspoon dried basil

  • teaspoon salt

  • teaspoon ground black pepper

  • 1 teaspoon ground cumin

  • 1 teaspoon dried cilantro

  • cup prepared salsa

  • 1 (6 ounce) can tomato sauce

  • 1 (6 ounce) can tomato paste

  • 2 cups chicken broth

  • 1 pound ground beef

  • cup finely chopped onion

  • 1 tablespoon minced garlic

  • teaspoon chili powder

  • teaspoon ground cumin

  • cup prepared red enchilada sauce

  • cup beef broth

  • cup shredded Mexican-style cheese blend

  • cooking spray

  • 8 (6 inch) flour tortillas

  • 2 cups shredded Mexican-style cheese blend

  • cup chopped fresh cilantro

How to Make Beef Enchiladas With Spicy Red Sauce

  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.

Beef Enchiladas With Spicy Red Sauce Nutritions

  • Calories: 828.9 calories

  • Carbohydrate: 58.4 g

  • Cholesterol: 145.8 mg

  • Fat: 46.9 g

  • Fiber: 7.3 g

  • Protein: 45.2 g

  • SaturatedFat: 24.2 g

  • ServingSize:

  • Sodium: 2485.6 mg

  • Sugar: 11.2 g

  • TransFat:

  • UnsaturatedFat:

Beef Enchiladas With Spicy Red Sauce Reviews

  • 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 dont 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

  • 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 dont top these.

  • 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.

  • I loved these but perhaps because I did it my way.I have fixed this recipe both ways over the past month and I have to say I like using a 28oz can of Old El Paso Enchilada Sauce (available across the country). I prepare the beef as described BUT substituted 1 1/2 cups bottled Pico de Gallo Salsa for the red enchilada sauce and the beef broth.AND I always use corn tortillas, flour tortillas get soggy. Just wrap the corn tortillas in a dish towel and nuke them 30 seconds at #8 and theyre ready to fill. I cut the paste down to two TBS, this cut down enormously on the sweetness. I now buy the paste in a tube, no more finding a can in the refrigerator with a spot of mold in it. :-)

  • 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.

  • Excellent Loved it

  • 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.

  • I really liked this recipe, much more than the one I was using before. And the fact thats from scratch make me like it even more. I dont live in the US, so "use a can of ... or a package of ..." very often dont work for me, just because I cant buy it here. Not sure I would anyway, thinking how things taste better when they are made from scratch, and also I can control what I add to it. Though I had to make few small changes to fit my taste. First of all, I am not a huge fan of a very spicy food, so I cut the chili powder on half and it was still very spicy for me (though my husband loved it :) Next time will add even less. Second, I used a large can (28oz) of tomatoes with juice mashed with blender until smooth) and cut tomato paste in half, omitted basil and cut chicken broth to 1.5 cups (because I already had more liquid in tomatoes). Third, I didnt understand why you need to keep cooking the meat sauce for 30 more minutes after adding cheese.. I cooked it for 20 min or so, added cheese, covered with lid and turned off the heat. Followed the recipe in other steps, will make it again

  • My family didnt like it. It was more sweet than spicy. I will not make it again.

  • 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.

  • I made this last night for me and my hubby and we loved it. I dont know why people are saying its sweet, we thought the spices were perfect. The only things I did different is I make my own corn tortillas and I used pico de gallo instead of the salsa. It must make a difference on what kind of salsa you are using, the bought stuff can be very sweet sometimes, maybe just read the ingredient list to see how much sugar is in it or just make your own its way better anyways. Loved it, its a keeper.

  • Very good sauce that makes the recipe top notch, I used Ancho chili powder, nice flavoring. My salsa and chicken broth were homemade, and I used my Immersion blender in the pan to make a nice smooth texture since my salsa was pretty chunky. I skipped the warming tortillas in foil stage, just used them straight out of the package. I made my own Mexican blend of cheese with Colby Jack, and Kraft jalapeno cheddar. I also added one can of black beans to the meat mixture to make fuller enchiladas, and the remainder of my ck broth worked fine in place of beef broth.

  • These enchiladas turned out very yummy The tortillas soak up a lot of the sauce when baking, making them extra flavorful. I didnt understand why I needed to cook the sauce for an extra 30 minutes though.

  • Wonderful My picky boyfriend loved it I had to add poblano peppers because i love peppers. The filling and sauce were so good by itself Will be a regular at my house :)

  • One of the best mexican family recipes I have come across in years My family enjoyed it very much. Made it exactly as the recipe says. Thank All Recipes for a keeper recipe

  • I make simple enchiladas all the time with the sauce in a can. My husband wouldnt have known this recipe was any different unless I told him. It was nice to use the recipe since I didnt have any canned sauce on hand, but I wont go through the trouble next time. OR I will make a large batch and freeze just the sauce so I have it available. Overall the flavor was great, just wasnt worth the effort.

  • Though this recipe is a little time consuming, it is well worth it. Even my kids loved it.

  • I used fresh tomatoes rather than tomato paste. There was more sauce than needed so I did 3 additional cheese enchiladas.

  • Excellent depth of flavor It does take a long time to make, but I skipped the extra simmer on the beef because I was afraid of overcooking the meat. I used a pepper jack cheese blend, and substituted more canned enchilada sauce for the tomato sauce as I did not have any. I used Resers restaurant style salsa. I think some reviewers who have found this sweet must have used sweet salsa. I didnt find it sweet at all. Served with Mexican Rice III from this site. Will make again.

  • Excellent. Used corn tortillas because, well, thats what enchiladas are made of. This will not be a weeknight dinner, because it did take a good bit of time. But, oh, they were good My very picky son ate them for lunches until they were gone (I always make extras for leftovers...I tripled this recipe), and said he REALLY likes them. High praise indeed For a change, every one in my family really likes this.

  • Really good. made it exactly as recipe. I think next time I will use corn tortillas with a quick fry instead of flour so that it more like an enchilada and less like a wet burrito.... The Red sauce is absolutely delicious and will keep that and use it in everything.

  • My husband made it for our small group and everyone loved it.

  • I really like this recipe, however, I made significant changes, and some not intentionally but out of sheer cluelessness. The first time I made it, I did not realize that the meat is one thing and the sauce the other, because when I read that I needed to add sauce to the beef, I simply added the sauce that I had made according to the recipe and not the special enchilada sauce, which I didnt have anyway. So I ended up stuffing the tortillas with the same mix that I was also pouring over them. Also, I only had small corn tortillas so thats what I used. I dont eat cheese so thats another thing that was different. In any case, in the end it was all kind of like a lasagne, but everybody who ate it loved it, so I just kept making it the wrong way each time. I will try to follow the recipe closely once I actually remember to get all ingredients.

  • Good flavor

  • I made this a couple of days ago. I followed the recipe for the filling exactly but I used "The Best Red Enchilada Sauce" (also on this website) instead for the sauce. They were so good My sister raved about them and even offered me USD10 if I would give her another one.

  • Our family loved this recipe. Easy to make. But this is not spicy or sweet. Its just right. The best enchilada sauce Ive ever made. I have tried many recipes from this site. Better than canned. It does take some time but make double the recipe. The sauce freezes well. That way I have extra meals at my fingertips. When I need them. My husband like spicy food so he spices with hot sauce when he serves his up. I used beef broth instead of chicken. More onions more garlic. I have used both flour and corn tortillas. This is the enchilada recipe for our family. Thank you Vicki. CARLA T.

  • Loved it and so does my family....

  • I am so impressed with this recipe I dont think there is anything that Id change I used large sized tortillas and the fit nice and snuggle in a large dish. My favorite thing was the red sauce. Perfect balance of flavors, I ended up putting it over the beans and rice sides Delicious but took some time. I also want to add I used half a jar of on the border chunky salsa. I also didnt have any fresh cilantro,but still dont think I was missing any thing without it.

  • Enchiladas are traditionally made with corn tortillas. Same with tacos. This is what Mexicans call a "wet" burrito.

  • We thought these were pretty good. My husband and I both noticed a slightly sweet taste in the sauce. I think well have these again.

  • The is recipe is great. I made it as instructed. We really liked the sauce. Ive been using a packet or canned but looking for something I know what the ingredients are. We really liked the flavor. The leftovers were even better. The only thing I found is my flour tortillas seemed soggy day two. I think next time I will cook longer or differently or maybe use a corn tortilla.

  • I used store bought enchilada sauce, but the recipe still turned out perfect This is better than any enchiladas in any restaurant Ive been to. Im making them for the family again tonight after several requests. AMAZING

  • Yes only 2 tsp of chili powder and corn tortilla which it made sixteen.i also made my own Spanish rich which was the perfect complements. I offered cheese, one chopped tomato, some shredded lettuce, sour cream and salsa for added flavors.

  • Tastes authentic

  • Very good. My husband loved it and my picky 8 year old even ate the meat that was inside the enchiladas. It was very flavorful and not spicy hot. The only change I made was to use the entire 8 oz can of tomato sauce in the sauce and put balance of the enchilada sauce into the red sauce. I hate throwing away partial cans of food. . Otherwise, I followed the recipe exactly. Wil make again for sure

  • My husband made these tonight and I was blown away I have never had a red enchilada sauce I liked, so I wasnt expecting to be impressed. I could eat this every day. Thank you so much for the recipe

  • I made the recipe as written, delicious

  • Delicious, I made it by the recipe. My husband loved it

  • This recipe is GREAT My family loved it, and we are hard to please when it comes to enchiladas. If I/we didnt think it could be any better the day of, let it rest and store for the following day because the flavors come together Fantastic to have the next day. The enchiladas become firm and hold together nicely. I didnt change anything cooked as the recipe stated. Its already in my family cook book because we all voted "yes".

  • I thought the enchiladas were delicious Thank you so much for providing the recipe.

  • I made this recipe for dinner this evening and my husband loved it, he said it was the best Mexican dish I have made yet. I substituted mild green enchilada sauce for the red sauce cause it was all I had and doubled all of the spices with the exception of salt, which I always omit . I will add it to the rotation. Thanks for sharing Vickie

  • Its terrible.

  • Easy to make. Tasted Delish No leftovers

  • Excellent flavor

  • This was amazing--my whole family loved it as is. I might add some chopped jalapenos next time for some extra spiciness. But its great as is.

  • The family thought it was a tasty dish and a would eat it again.

  • Made the recipe to a T and used fresh salsa. The issue here is the sweetness and tomato taste of the sauce - it is good, but it is not the correct flavoring for Enchiladas. My 13 yr old son said, "This is great, just needs a little parmesan on top" = bc it tastes like an italian meal more than Mexican. * also, we are in TX and love real Tex-Mex, maybe this could pass as a Mexican dish in other regions of the U.S., but not here.

  • Wonderful. Like another reviewer said, it looks like long instructions, but its not difficult. It just takes lots of simmer time for flavors to meld. Yum Thanks for sharing.

  • Reviewing the sauce on this recipe. I used it for my stuffed poblano peppers. Made as written with exception of using fresh cilantro. Texture was perfect., nice and rich. I simmered for quite a while . Taste was a little too tomato pastey for me, so I added a little more chicken broth , salt, and a pinch of sugar. Next time I make this I will use 3 oz paste instead of six. Thanks for sharing your recipe. Peppers came out perfect

  • This is outstanding. Great flavors and easy to assemble. Will be making this a lot more.

  • Was a pretty good recipe, but it did take a long time to prepare. Most good enchiladas do though

  • Really good next time gonna add black olives and sour cream to burger

  • This recipe had many steps - not really difficult, just more time consuming than necessary. I will not make it again.

  • I have tried several beef enchilada recipes and this one is by far my favorite. I love making the enchilada sauce. As others have stated, it is somewhat sweet, but I have been using Pace picante sauce, which may be why. I have not tried the fresh salsa as Vickie B suggested but I would like to give it a try the next time my family is craving these. This is my go to recipe now for beef enchiladas. Thanks for sharing the recipe.

  • The end product turned out great. The main issue I ran into was the way the recipe itself is laid out. There seems to be a lot of prep steps that completely left out.

  • I did it with cilantro rice and a corn salad. My brother and sister in law loved it so much they requested for me to put it on rotation.

  • Was a bit of work but made for Sunday dinner so had the time to put it together. Very tasty. Both hubby and I liked this a lot and I will be making it again. Couldnt find store bought enchilada sauce and got caught without the ingredients to make homemade. Used more salsa instead and Im not sure we could tell the difference. Next time I will make enchilada sauce and see if its even better. Used flour tortillas and did not do the oven bake thing with them. Just used them straight out of the package. Didnt change anything else. So good

  • This SO SO good. A really nice "pantry" meal. just do not use Monterey jack cheese if there are kids or sensitive palates in your house. We used Monterey Jack cheese and sharp cheddar and it was almost too hot for my Mom. This is such a great recipe, it is so tasty and when it is cooking, the entire house smells wonderful. Thanks for a great recipe. We can adjust the spice to suit even our picky grandkids. We will use this often. This is so worth the time and effort to put it together. We all LOVED it. No leftovers.

  • So good We had an extra tri-tip steak that had been BBQd, so I made the meat sauce without the meat and stirred in the perfectly med-rare chopped up tri-tip at the end so as not to overcook it. Otherwise followed the recipe exactly. So good we made it again 3 days later

  • Perfection

  • Didnt change a thing and Ill definitely make them again.

  • I will definitely make this again. My family loved it,

  • Hubby loved the enchiladas, however, due to all the comments about the red sauce being too sweet I made a different red sauce. I used half flour half corn tortillas

  • My entire family loved this dish. A bit spicy so next time will cut out 1 tsp of chili powder. Its time consuming to make but everyone said " well worth it"

  • Really good Time consuming but worth it. The sauce is excellent and quick and could be used in many different ways.

  • My family loved it Flavor was exceptional. Only change I made was used 1/2 the tomato paste and added a little more salsa in the meat mixture. Will definitely keep this one

  • I made a half recipe, and the portions were just right for two people. Both of us liked the flavors, too (he hates cumin so I substituted coriander, and I added a pinch of red pepper flakes while the sauce simmered). Would make again.

  • Delicious flavor but labor intensive.

  • These are the best enchiladas Ive ever made. I think the homemade sauce makes a world of difference in the taste. I made some extra sauce and mixed up some canned refried black beans with some sauce, garlic and onion and added to the enchiladas along with the beef sauce.

  • My kids told me that these were the best enchiladas that they have ever had (moms cooking included) Heck of a compliment Little time-consuming, but well worth it. I will definitely be making these again

  • This was absolutely the best enchiladas Ive ever had

  • This was a win. My wife, college-aged son, his girlfriend and I all liked it. I did add a little extra chili powder, and was conscious of the salsa that we used. It was not too sweet.

  • I love all recipes because most of the recipes I try from this site are great and this one did not disappoint. These enchiladas were restaurant quality, actually they were better than anything I can get in a restaurant. My entire family loved them. I followed the directions exactly and it turned out perfectly. Will definitely be adding this to my repertoire .

  • ?I had followed the recipe it was great but I took the advice from reviews i add mor jalapeo but next time I will add extra cheese for the toppings

  • For all the work it wa not very memorable. Sauce was good but in my mind way too much work . Better recipes out there

  • This was good.However next time I will make twice the amount of red sauce. Made as is except used corn tortillas but it did not have enough of the sauce on it

  • This is a delicious way to use leftover taco meat. its an easy and welcome way to enjoy leftovers without having tacos twice in one week.

  • Excellent recipe A bit fussy, but worth it in the end. The only changes I made were to use Mexican oregano and Ancho chili powder. Restaurant quality

  • Oh my my. Without a doubt one of the best dinners I have ever produced in my humble kitchen Takes a long time to pull it off but it is so worth it. If you are short on time, make the sauce the day before.

  • I changed one thing.....I added black beans. But the seasonings and cooking stayed the same. My hubby hollered out, Omg this is outrageous. Delicious. My picky grandsons ate like men and i cant get one of them to even eat mashed potatoes. This is goin into my recipe box. Mmmmm mmmmm good stuff. Why people said it was too sweet is beyond me. I loved it.

  • I will definitely be making this dish again My family loved this recipe.

  • Double recipe. I added black beans to the meat mixture. Note - recipe calls for 6 oz tomato sauce and most cans are 8 oz. if you used a whole can that would make sauce have to much of a tomato flavor. I will use one can for the double recipe and other then that and adding some red pepper flakes I followed the recipe. And I used jar salsa -these were great. I like to really fill my enchiladas so one recipe with black beans added only made 5 enchiladas- so I will definitely cook a double or triple batch next time and freeze meat and red sauce separately so that assembly is easy for a quick meal when needed And cheese can be changed. I used pepper jack and a sharp aged white cheddar- that was an awesome blend. Thanks for recipe

  • Excellant, Ive made it twice. I did add more cilantro. I always increase cilantro in all recipes, my favorite herb next to basil. This recipie has been added to my cookbook, I will make it often.

  • This recipe was fantastic I am not normally one to make a good dish where everyone eats until their full and says I out did myself. Therefore, I give this recipe 5 stars because it had so much flavor and everyone loved it. I used 1.4 lbs of hamburger and would have liked to use 1.6 or 2 lbs to make the enchiladas thicker with meat. I added more cheese to the top and for the salsa I used Pace hot picante salsa brand.

  • Excellent Very good recipe. If you want a bigger kick, add something hot that you prefer. Otherwise, delicious

  • Nice flavors. Had a very Tex-Mex spin to it. I used a spicy salsa and some chipotle pepper powder to increase the heat. The homemade sauce is much better than the canned stuff...worth the effort.

  • I added 2 TB sugar to the red sauce as it cooked. It lightened the bitterness I noticed and added a depth to the flavor.

  • Made exactly to the recipe was amazing Next time would add jalapeo slices

  • Made as is. Added chicken instead of beef. Tangy sauce

  • Good

  • Yuuuum Ill be adding this one into my regular rotation. I didnt put salsa in the red sauce because it was a perfect sauce without it. I used Mexican Chili Powder, which has more heat, and extra sharp white cheddar in place of the shredded Mexican cheese. It was perfect

  • Looks & Sounds & is good

  • With this recipe, Ive finally succeeded in making enchiladas we like as much as or better than a restaurants. I followed the recipe for the red sauce almost exactly (veg broth because thats what I had). I used chorizo instead of ground beef (do it) therefore I skipped the seasonings in the meat filling. I used pepper jack for the cheese because its our favorite. I agree 100% with the recommendation to choose the right salsa - fresh from the deli and not too sweet. This recipe is a keeper

  • Loved the sauce. Will make again.

  • Very good and easy recipe. I make it weekly and change up what I put in it. Sometimes beef, sometimes chicken.

  • I have made this many times for my family. This is the only recipe they seem to love. Have tried many others over the years, but this one is heads above the others. It does take awhile to make, so save a good time slot for this one. Well worth the wait though.

  • I spent a very long time in a hot kitchen today to make these enchiladas. I followed the recipe exactly, no changes at all. I was so totally disappointed in them that I thought I will never make these again. I could have made beef enchiladas without a recipe but I chose not to. Next time I will. I have never left a negative review on anything. But, these took a long time and they did not taste good.

  • I thought this was a fantastic recipe It was only the second time I have ever made enchiladas and everybody loved them

  • I made the meat sauce & spicy red sauce in the morning and assembled and cooked the rest in the evening. Both can be done ahead of time. If they arent brought to room temperature before baking, baking time will be a wee bit longer. My husband & son were not very happy when they learned what was for dinner BUT they LOVED it They had only eaten a few bites when they were proclaiming I need to make this again. Thank you

Source: Beef Enchiladas with Spicy Red Sauce

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