Name: Homemade Beef Enchiladas with Red Sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 lb ground beef; 2 tbsp olive oil, divided; 2 jalapeños or serrano peppers, finely diced; ⅓ yellow onion, diced; 1 garlic clove, minced; 1 packet taco or fajita seasoning mix; ½ cup water (to mix with seasoning); 8 corn tortillas; 1 large 15 oz can red enchilada sauce; 1⅔ cups sharp yellow cheddar cheese, shredded; ⅓ yellow onion, finely diced (for topping); Sour cream; Chopped cilantro; Sliced avocado

Ingredients

1 lb ground beef

2 tbsp olive oil, divided

2 jalapeños or serrano peppers, finely diced

⅓ yellow onion, diced

1 garlic clove, minced

1 packet taco or fajita seasoning mix

½ cup water

8 corn tortillas

1 large 15 oz can red enchilada sauce

1⅔ cups sharp yellow cheddar cheese, shredded

⅓ yellow onion, finely diced (for topping)

Optional toppings: sour cream, chopped cilantro, sliced avocado

Instructions

Step 1: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat and set the beef aside.

Step 2: Add the remaining olive oil to the skillet. Sauté the diced jalapeños or serrano peppers, ⅓ yellow onion, and minced garlic for 4–5 minutes until softened. Transfer this mixture to a bowl, leaving minimal oil behind.

Step 3: Return the skillet to low heat and add the cooked beef back in. Stir in the taco seasoning mixed with ½ cup water. Fold in the sautéed pepper and onion mixture. Simmer until the filling thickens and everything is well-coated.

Step 4: Warm a small skillet over low heat. Lightly brush one side of each tortilla with oil and warm them briefly on both sides until pliable. Stack the tortillas oil side down to prevent sticking.

Step 5: Preheat your oven to 350°F (175°C). Lightly brush the bottom of a 9×12-inch baking dish with oil. Pour a thin layer of enchilada sauce into the bottom of the dish.

Step 6: For each tortilla, place about 3 tablespoons of the beef filling in the center. Top with some diced onion and a portion of shredded cheddar cheese. Roll the tortilla tightly and place it seam-side down in the baking dish.

Step 7: Once all the enchiladas are assembled in the dish, pour the remaining red enchilada sauce evenly over the top. Sprinkle with the remaining shredded cheddar cheese.

Step 8: Bake uncovered at 350°F for about 30 minutes until the sauce is bubbly and the cheese is melted and slightly golden.

Step 9: Let the enchiladas rest for 5 minutes before serving. Offer optional toppings such as sour cream, chopped cilantro, and sliced avocado if desired.

Tips & Variations

Use mild or hot peppers depending on your heat preference, or omit them for a milder dish.

Substitute sharp cheddar with Monterey Jack or a Mexican cheese blend for a different flavor.

Warm tortillas carefully to avoid cracking; wrapping them in a damp towel while warming helps keep them soft.

For added freshness, squeeze lime juice over the finished enchiladas before serving.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead and keep them covered in the refrigerator. Bake just before serving to ensure the cheese melts beautifully and the dish is hot.