Here’s a classic Mexican Beef Enchiladas with Red Sauce recipe — flavorful, comforting, and made with a rich homemade enchilada sauce.

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🌮 Mexican Beef Enchiladas with Red Sauce

Serves: 4–6
Prep Time: 20 min
Cook Time: 40 min

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🛒 Ingredients

For the Beef Filling

• 1 lb (450 g) ground beef

• ½ medium onion, diced

• 2 garlic cloves, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp oregano

• ½ cup tomato sauce (or crushed tomatoes)

• ½ cup beef broth

• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

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For the Red Enchilada Sauce

(Homemade and MUCH better than canned!)

• 3 tbsp oil

• 2 tbsp flour

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp oregano

• ¼ tsp cinnamon (optional but authentic)

• 2 cups chicken or beef broth

• 2 tbsp tomato paste (or ¼ cup tomato sauce)

• Salt to taste

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For Assembly

• 10–12 corn tortillas (6-inch)

• 1–2 cups shredded cheese (for topping)

• Oil for softening tortillas

• Chopped cilantro, diced onion, or sour cream (optional)

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👩‍🍳 Instructions

1. Make the Red Enchilada Sauce

1. In a saucepan, heat oil over medium heat.

2. Whisk in flour and stir for 1 minute to make a roux.

3. Add chili powder, cumin, garlic powder, onion powder, oregano, and cinnamon.

4. Slowly whisk in broth until smooth.

5. Add tomato paste and simmer 7–10 minutes, stirring often, until thick.

6. Add salt to taste.
   Set aside.

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2. Prepare the Beef Filling

1. In a skillet, brown the ground beef.

2. Add onion and garlic; cook until softened.

3. Season with salt, pepper, cumin, chili powder, and oregano.

4. Add tomato sauce and broth; simmer 5–7 minutes until slightly reduced.

5. Remove from heat and stir in 1 cup cheese.
   Set aside.

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3. Soften the Tortillas

Corn tortillas crack unless softened—choose one method:

Option A: Light Fry (Traditional)

• Heat a little oil in a pan.

• Fry each tortilla 5–10 seconds per side, just until softened.

Option B: Steam/Heat

• Wrap in a damp towel and microwave 40–60 seconds.

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4. Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).

2. Spread ½ cup enchilada sauce on the bottom of a baking dish.

3. Dip each tortilla lightly in the sauce.

4. Fill with 2–3 tbsp beef mixture, roll up, and place seam-side down in the dish.

5. Pour remaining sauce over enchiladas.

6. Top generously with cheese.

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5. Bake

Bake for 18–20 minutes, until cheese is melted and bubbling.

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🍽️ Serve With

• Mexican rice

• Refried or black beans

• Shredded lettuce

• Sour cream

• Fresh cilantro

• Diced onions

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⭐ Tips & Variations

• Add green chiles or corn to the beef for extra flavor.

• Swap beef for chicken, shredded beef, or beans for a vegetarian option.

• Want spicier enchiladas? Add chipotle or cayenne to the sauce.

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If you’d like, I can also give you:
✅ A simpler 20-minute version
✅ A from-scratch dried chile red sauce (more authentic)
✅ A cheese-only enchilada version
Just tell me!