At Lila Cooks we love Mexican Food Recipes that feel like a warm hug at the end of a long day. This red enchilada recipe is one of those dishes I make when the fridge feels empty and I still want something special. The tortillas soak up rich sauce, the cheese bubbles at the edge of the pan, and every bite tastes like it took all day, even when it did not. I call this my best enchiladas recipe on busy weeknights, and my kids call it the best enchilada recipe since it hits the table fast and disappears even faster. The steps stay relaxed, so it feels like a simple enchilada recipe with nothing fussy or strict. Brown the beef, warm the sauce, roll the tortillas, and the hard part is over. The rest is just waiting for the cheese to melt. If you crave an easy enchilada recipe that lets you play a little, this one does that too. Swap the beef for beans and peppers and you get a cozy vegetarian enchiladas recipe that still feels rich and hearty. I like to set out bowls of toppings so everyone can build a plate that fits their mood. A squeeze of lime, a spoon of cool sour cream, maybe extra cilantro, and dinner feels like a small party.
Table of Contents
- 1) Key Takeaways
- 2) Easy Beef Enchiladas With Red Sauce Recipe
- 3) Ingredients for Beef Enchiladas With Red Sauce
- 4) How to Make Beef Enchiladas With Red Sauce
- 5) Tips for Making Beef Enchiladas With Red Sauce
- 6) Making Beef Enchiladas With Red Sauce Ahead of Time
- 7) Storing Leftover Beef Enchiladas With Red Sauce
- 8) Try these Main Course recipes next
- 9) Beef Enchiladas With Red Sauce Recipe
- 10) Nutrition
1) Key Takeaways
- These red enchiladas wrap tender beef in soft tortillas with plenty of cheese and warm sauce so each bite feels cozy and rich.
- The recipe stays simple enough for a weeknight but still fits right in with your favorite Mexican Food Recipes for a slow weekend dinner.
- You can swap the filling and turn this pan into cheesy enchiladas with beans or veggies when you want a lighter twist that still tastes bold.
- Leftovers keep well which means lunch the next day already waits in the fridge and you get one less decision to make.
2) Easy Beef Enchiladas With Red Sauce Recipe
At Lila Cooks we keep a soft spot for Mexican Food Recipes that feel relaxed yet rich at the same time. When I test Mexican Food Recipes for our readers this pan of beef enchiladas with red sauce always climbs back to the top of my list and never stays there for long.
I love how the tortillas soak up the sauce while the edges crisp just a little so you get soft and gentle bites with tiny bits of crunch. The scent of garlic and warm spice fills the kitchen and the whole pan looks like a tray of red enchiladas ready for a small family party even when it is just us on a regular Tuesday.
If you want a plate that feels special yet still fits an easy beef enchiladas with red sauce plan this one helps you out. It lands in that sweet spot where comfort food meets easy Mexican recipes so you can sit down with people you love and not feel stuck by a long prep list or a sink full of dishes.
3) Ingredients for Beef Enchiladas With Red Sauce
Ground beef Rich ground beef gives these enchiladas body and a deep savory taste. I like to brown it until small crisp bits form since that adds a nice contrast to the soft tortillas and links this recipe with the kind of Mexican dinner recipes many of us grew up on.
Onion A chopped onion softens in the pan and brings gentle sweetness that balances the heat from the spices. You will see it turn glossy and smell a little sweet which is the sign that it is ready for the next step.
Garlic Fresh garlic rounds out the flavor and makes the kitchen smell like someone has been cooking all afternoon. I add it after the onion so it stays soft and does not turn bitter.
Spices A mix of chili powder cumin smoked paprika and a touch of oregano keeps the filling warm and deep without feeling heavy. The blend makes these beef enchiladas feel close to the kind of Mexican home cooking recipes many families pass around.
Red enchilada sauce A good canned sauce works well here and saves time on a busy night. Warm it until it can coat the back of a spoon and you are ready to roll your red enchiladas for the pan.
Tortillas Soft corn or flour tortillas both work for this recipe. Warm them first so they bend and roll without cracks and wrap snugly around the filling.
Cheese Shredded cheddar or a simple blend melts into a stretchy layer over the top. When the pan comes out of the oven the cheesy enchiladas draw everyone toward the table before you can even call them.
Fresh toppings Chopped cilantro cool sour cream and lime wedges wake up each serving. People can build their own plate and make this family friendly Mexican beef enchiladas spread feel even more personal.
4) How to Make Beef Enchiladas With Red Sauce
Step 1. Brown the ground beef in a large skillet over medium heat and break it into small pieces as it cooks. When the meat loses its pink color tip off extra fat so the filling stays rich but not greasy.
Step 2. Add diced onion to the skillet and cook until it turns soft and light gold. Stir in the minced garlic and let it cook for a short minute so the sharp edge fades and the scent turns mellow and warm.
Step 3. Sprinkle in chili powder cumin smoked paprika and oregano with a good pinch of salt and pepper. Stir the pan so the spices coat the meat and toast for a brief moment which wakes up their flavor and gives the filling a deep color.
Step 4. Warm the red enchilada sauce in a small pot until steam rises from the surface. If it seems very thick stir in a small splash of water so it flows easily and can coat each tortilla.
Step 5. Soften the tortillas in a dry skillet or wrap them in a clean towel and warm them in a low oven. This step keeps the tortillas flexible so they roll around the filling without tearing.
Step 6. Spread a light layer of sauce over the bottom of your baking dish. Dip one tortilla in the warm sauce fill it with a line of meat and a small handful of cheese roll it up and place it seam side down in the dish.
Step 7. Repeat with the remaining tortillas then pour the rest of the sauce over the top and cover with the remaining cheese. Bake until the cheese melts and bubbles and the kitchen smells like a weeknight Mexican enchilada dinner recipe ready to serve.
5) Tips for Making Beef Enchiladas With Red Sauce
Let the beef mixture cool for a short time before you roll the tortillas so the steam does not make them soggy. When the filling feels warm rather than very hot you can roll neat tight enchiladas that hold their shape on the plate.
Use a light hand with the sauce inside each tortilla and save most of it for the top. This keeps the tortillas from tearing while you roll and still gives the pan that deep glossy finish people expect from Mexican dinner recipes that sit in the center of the table.
Bake the pan until the cheese turns golden at the edges and just starts to crisp. That small bit of texture on top sets off the soft filling and brings out the comfort side of Mexican Food Recipes without much effort from you.
6) Making Beef Enchiladas With Red Sauce Ahead of Time
I like to build the pan earlier in the day when the kitchen feels calm and cover it for the fridge. When dinner time comes around I slide the dish into the oven and let it heat through while I set the table and cut a quick salad.
If you chill the prepared pan add a little extra sauce over the top before you bake it so the tortillas stay tender. The rest time in the fridge lets the flavors settle into the filling and gives the tortillas more time to draw in all that warmth.
These enchiladas sit right beside my other easy Mexican recipes for busy days since most of the work happens ahead. When the pan comes out bubbling you still get that same comfort as a fresh tray with less last minute work.
7) Storing Leftover Beef Enchiladas With Red Sauce
Cool the leftover enchiladas to room temperature then place them in a snug container with a spoon of extra sauce on top. This keeps the tortillas soft and ready for a second round without turning dry in the fridge.
Store the container in the refrigerator and plan to enjoy the rest within a few days. I like to reheat single portions in the microwave where the sauce steams and the cheese melts again in just a short time.
If you warm a larger portion in the oven cover the dish with foil for most of the time so the top does not brown too fast. This simple step helps the pan heat gently and taste as close as possible to fresh baked Mexican Food Recipes from Lila Cooks.
8) Try these Main Course recipes next
9) Beef Enchiladas With Red Sauce Recipe
Mexican Food Recipes Beef Enchiladas With Red Sauce
Ingredients
For the beef filling
- one tablespoon olive oil or other neutral oil
- one medium onion diced
- two cloves garlic minced
- one pound ground beef
- one teaspoon ground cumin
- one teaspoon chili powder
- half teaspoon smoked paprika
- half teaspoon dried oregano
- salt and black pepper to taste
For the sauce and tortillas
- one can red enchilada sauce about fifteen ounces
- a quarter cup water if the sauce feels very thick
- eight small corn tortillas or flour tortillas
- two cups shredded cheddar or Mexican blend cheese
- a quarter cup chopped fresh cilantro plus extra for serving
- half cup sour cream for serving
- lime wedges for serving
Instructions
For the beef filling
- Heat the oil in a large skillet over medium heat.
- Add the diced onion and cook until soft and glossy.
- Stir in the garlic and cook for a short minute so it smells fragrant and sweet.
- Add the ground beef and cook while you break it into small pieces with a spoon.
- Sprinkle in cumin, chili powder, smoked paprika, dried oregano, salt, and pepper.
- Cook until the beef is browned and no pink bits remain, then taste and adjust the seasoning.
For the sauce and tortillas
- Pour the red enchilada sauce into a small saucepan and warm it over gentle heat.
- If the sauce feels very thick, stir in a splash of water until it coats a spoon in a soft layer.
- Warm the tortillas so they bend without cracking, either in a dry skillet or wrapped in a clean towel in a low oven.
- Lightly grease a baking dish about 9 x 13 inch size.
- Spread a thin layer of warm sauce over the bottom of the dish.
- Dip one tortilla in the sauce, lay it on a plate, spoon some beef filling along the center, and add a small handful of cheese.
- Roll the tortilla around the filling and place it seam side down in the baking dish.
- Repeat with the remaining tortillas, beef, and some of the cheese until the dish is filled.
- Pour the rest of the sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake in a hot oven at about 190 degrees Celsius until the cheese melts and the sauce bubbles at the edges.
- Take the dish out, let the enchiladas rest for a few minutes, then top with sour cream, cilantro, and a squeeze of lime before serving.
10) Nutrition
Each serving of these beef enchiladas brings a steady mix of protein fat and carbs that leaves you full yet still light enough to move through the rest of the evening. You get tender tortillas rich filling and cheese that feels like a small reward at the end of the day.
The beef and cheese add protein that supports a busy schedule while the tortillas and sauce add comfort. Pair your plate with a bright salad or a side of simple beans and you have one of those Mexican Food Recipes that fits both taste and balance on a regular night.
If you track numbers you can expect a moderate calorie count with a fair amount of calcium from the cheese and iron from the beef. It is the kind of meal that feels like home cooking and still sits well with a practical weekly meal plan.
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