Fiery Fiesta: Homemade Beef Enchiladas with Spicy Red Sauce
Get ready to turn up the heat with these incredibly flavorful and satisfying Beef Enchiladas smothered in a spicy red sauce. This recipe takes a classic comfort food and elevates it with a fiery kick that will leave you craving more. Perfect for a weekend dinner, a potluck, or any occasion where you want to impress, these enchiladas are surprisingly easy to make from scratch. We’ll walk you through each step, from preparing the seasoned beef filling to crafting the bold and zesty red sauce. So, grab your apron and let’s dive into this culinary adventure!
Why You’ll Love This Recipe
* **Bold Flavor:** The combination of seasoned ground beef and a spicy red sauce creates an explosion of flavor that’s both savory and satisfying.
* **Customizable Spice Level:** You control the heat! Adjust the amount of chili powder and cayenne pepper to suit your preference.
* **Perfect for a Crowd:** This recipe is easily doubled or tripled, making it ideal for feeding a larger group.
* **Make-Ahead Friendly:** Prepare the filling and sauce ahead of time, then assemble and bake the enchiladas when you’re ready to serve.
* **Impressive Presentation:** The vibrant colors and cheesy topping make these enchiladas a feast for the eyes as well as the palate.
Ingredients You’ll Need
Before we begin, let’s gather our ingredients. This list might seem long, but each component plays a vital role in creating the perfect enchilada experience.
**For the Beef Filling:**
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1.5 pounds ground beef (80/20 blend recommended)
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1/2 teaspoon smoked paprika
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (15 ounce) can tomato sauce
* 1/2 cup beef broth
* 1 (4 ounce) can diced green chiles, undrained
* 1/4 cup chopped cilantro, plus more for garnish
**For the Spicy Red Sauce:**
* 2 tablespoons olive oil
* 2 tablespoons all-purpose flour
* 3 tablespoons chili powder
* 1 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1/2 teaspoon dried oregano
* 1/4 teaspoon smoked paprika
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 3 cups beef broth
* 1 tablespoon apple cider vinegar
* 1 teaspoon brown sugar (optional, balances the acidity)
**For Assembly:**
* 12 corn tortillas (6-inch)
* 3 cups shredded cheddar cheese, Monterey Jack cheese, or a blend (or more to taste!)
* Optional toppings: sour cream, guacamole, chopped tomatoes, olives, green onions
Equipment You’ll Need
* Large skillet or Dutch oven
* Whisk
* 9×13 inch baking dish
* Measuring cups and spoons
* Cutting board
* Knife
Step-by-Step Instructions
Now for the fun part! Follow these detailed instructions to create your own batch of mouthwatering beef enchiladas.
Step 1: Prepare the Beef Filling
1. **Sauté the Aromatics:** Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Brown the Beef:** Add the ground beef to the skillet and break it up with a spoon. Cook until browned, draining off any excess grease.
3. **Season the Beef:** Stir in the chili powder, cumin, oregano, cayenne pepper (if using), smoked paprika, salt, and pepper. Cook for 1 minute, allowing the spices to bloom and release their flavors.
4. **Add the Sauce and Simmer:** Pour in the tomato sauce and beef broth. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, or until the sauce has thickened slightly. Stir in the diced green chiles and cilantro. Taste and adjust seasonings as needed. If you want it spicier, add a pinch more cayenne pepper. Set aside.
Step 2: Make the Spicy Red Sauce
1. **Create the Roux:** In a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes, or until the roux is smooth and light golden brown. This is important to prevent a pasty sauce.
2. **Add the Spices:** Whisk in the chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), oregano, smoked paprika, salt, and pepper. Cook for 30 seconds, stirring constantly, to toast the spices.
3. **Whisk in the Broth:** Gradually whisk in the beef broth, a little at a time, ensuring that no lumps form. Continue whisking until the sauce is smooth.
4. **Simmer and Finish:** Bring the sauce to a simmer, then reduce heat to low and cook for 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir in the apple cider vinegar and brown sugar (if using). Taste and adjust seasonings as needed. If the sauce is too thick, add a little more beef broth. If it’s not spicy enough, add more cayenne pepper.
Step 3: Assemble the Enchiladas
1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Warm the Tortillas (Important!):** This step prevents the tortillas from cracking when you roll them. There are several ways to warm tortillas:
* **Microwave:** Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until pliable.
* **Oven:** Wrap the tortillas in foil and warm in the preheated oven for 5-10 minutes.
* **Skillet:** Heat a dry skillet over medium heat. Warm each tortilla for a few seconds per side, until pliable.
3. **Assemble the Enchiladas:** Dip each tortilla in the red sauce, coating both sides. Place the tortilla on a plate. Spoon about 1/4-1/3 cup of the beef filling down the center of the tortilla. Sprinkle with about 1/4 cup of shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
4. **Repeat:** Repeat step 3 with the remaining tortillas, filling, and cheese, arranging the enchiladas snugly in the baking dish.
5. **Top with Sauce and Cheese:** Pour the remaining red sauce over the enchiladas, ensuring they are evenly coated. Sprinkle with the remaining shredded cheese.
Step 4: Bake the Enchiladas
1. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. The internal temperature of the enchiladas should reach 165°F (74°C).
2. **Rest:** Let the enchiladas rest for 5-10 minutes before serving.
Step 5: Garnish and Serve
1. **Garnish:** Garnish with your favorite toppings, such as sour cream, guacamole, chopped tomatoes, olives, green onions, and extra cilantro.
2. **Serve:** Serve hot and enjoy!
Tips for the Best Beef Enchiladas
* **Don’t overfill the tortillas:** Overfilling can make them difficult to roll and cause them to tear.
* **Use good quality cheese:** The cheese is a key component of enchiladas, so choose a flavorful variety that melts well.
* **Adjust the spice level to your liking:** Don’t be afraid to experiment with the amount of chili powder and cayenne pepper to create your perfect level of heat.
* **Make it vegetarian:** Substitute the ground beef with crumbled tofu or black beans for a vegetarian version.
* **Use leftover cooked beef:** This is a great way to use up leftover roast beef or steak. Simply shred the beef and use it in place of the ground beef.
* **Customize the fillings:** Add other vegetables to the filling, such as bell peppers, corn, or zucchini.
* **Make it ahead:** Assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Add 10-15 minutes to the baking time.
Serving Suggestions
These beef enchiladas are a complete meal on their own, but they are also delicious served with:
* Mexican rice
* Refried beans
* A simple salad
* Corn on the cob
* Guacamole and tortilla chips
Variations
* **Chicken Enchiladas:** Substitute shredded cooked chicken for the ground beef.
* **Cheese Enchiladas:** Omit the meat and fill the tortillas with a blend of your favorite cheeses.
* **Sour Cream Enchiladas:** Add a layer of sour cream to the baking dish before adding the enchiladas.
* **Green Chile Enchiladas:** Use a green chile sauce instead of the red sauce.
* **Enchilada Casserole:** Layer the tortillas, filling, sauce, and cheese in a baking dish without rolling them.
Frequently Asked Questions (FAQ)
* **Can I freeze these enchiladas?** Yes! Assemble the enchiladas, but don’t bake them. Wrap them tightly in plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time.
* **Can I use flour tortillas?** While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. Keep in mind that flour tortillas are more prone to becoming soggy, so be careful not to overfill them or overbake them.
* **How do I prevent my tortillas from cracking?** Warming the tortillas before rolling them is key to preventing them from cracking. See the instructions above for different warming methods.
* **My red sauce is too bitter. What can I do?** The bitterness can sometimes come from the chili powder. Make sure your chili powder is fresh. Adding a touch of brown sugar, as the recipe suggests, can also help to balance the bitterness. Also, ensure the roux is cooked properly to a light golden brown, not burnt.
* **Can I make this recipe in a slow cooker?** While this recipe is best baked, you could adapt it. Layer the ingredients in the slow cooker and cook on low for 4-6 hours. The tortillas might get very soft.
Nutrition Information (per serving)
* Calories: Approximately 550-650
* Protein: 30-40g
* Fat: 30-40g
* Carbohydrates: 40-50g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
These Beef Enchiladas with Spicy Red Sauce are a guaranteed crowd-pleaser. The combination of tender beef, flavorful sauce, and melted cheese is simply irresistible. So, gather your ingredients, follow the instructions, and get ready to enjoy a truly unforgettable meal. Don’t forget to share your creations with us using #SpicyBeefEnchiladas! Enjoy!