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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  • 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.

  • 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.

  • 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.

Nutrition Facts

828.9 calories; protein 45.2g 90% DV; carbohydrates 58.4g 19% DV; fat 46.9g 72% DV; cholesterol 145.8mg 49% DV; sodium 2485.6mg 99% DV. Full Nutrition

Reviews (134)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2012
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 don't 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! Read More
(139)

Most helpful critical review

Rating: 1 stars
10/03/2011
My family didn't like it. It was more sweet than spicy. I will not make it again. Read More
(9)
175 Ratings
  • 5 star values: 126
  • 4 star values: 36
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 6
Rating: 5 stars
12/23/2012
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 don't 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! Read More
(139)
Rating: 5 stars
09/19/2011
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 don't top these. Read More
(39)
Rating: 5 stars
09/24/2011
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. Read More
(27)
Advertisement
Rating: 5 stars
03/26/2020
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 they're 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. :-) Read More
(23)
Rating: 5 stars
10/24/2011
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. Read More
(13)
Rating: 5 stars
09/26/2011
Excellent !! Loved it !! Read More
(12)
Advertisement
Rating: 5 stars
10/10/2011
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. Read More
(12)
Rating: 1 stars
10/03/2011
My family didn't like it. It was more sweet than spicy. I will not make it again. Read More
(9)
Rating: 5 stars
11/06/2012
I really liked this recipe, much more than the one I was using before. And the fact that's from scratch make me like it even more. I don't live in the US, so "use a can of ... or a package of ..." very often don't work for me, just because I can't 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 didn't 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! Read More
(9)