Introduction
Beef enchiladas with red sauce are a beloved staple in Mexican and Tex-Mex cuisine, known for their bold flavor, comforting texture, and festive presentation. The dish features soft corn tortillas filled with seasoned ground beef, rolled and covered in red enchilada sauce and cheese, then baked to golden, bubbling perfection.
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Origin and Cultural Significance
The word enchilada comes from the Spanish enchilar, meaning “to season with chili.” Enchiladas date back to Aztec times, when tortillas were used to wrap other foods. Over time, they evolved into a variety of regional dishes across Mexico.
The red sauce, typically made from dried chilies or chili powder, tomatoes, and spices, is most common in northern Mexico and has become a signature component of Tex-Mex cuisine in the United States.
Beef enchiladas are often served during family gatherings, celebrations, or weeknight dinners, bringing a rich sense of tradition and flavor to the table.
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Ingredients Quantity (Serves 4–6)
Beef Filling:
1 lb (450 g) ground beef
½ medium yellow onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper, to taste
Enchiladas:
8–10 corn tortillas
2 cups red enchilada sauce (store-bought or homemade)
1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 tbsp olive oil (for softening tortillas)
Garnishes (optional):
Chopped cilantro
Sour cream
Diced avocados
Lime wedges
Sliced jalapeños
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🧂 Optional Additions
Add 1/4 cup black beans or corn to the filling
Use ground turkey or shredded chicken instead of beef
Mix in some cream cheese or refried beans for a creamier filling
Spice it up with chipotle, ancho chili powder, or hot sauce
Use whole wheat or low-carb tortillas for a healthier twist
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Tips for Success
Lightly fry or steam the tortillas before filling to prevent cracking
Don’t overfill tortillas—keep it compact for easy rolling
Pour a little sauce in the bottom of the baking dish to prevent sticking
Cover with foil for the first 20 minutes, then uncover for a crispy top
Let rest 5 minutes after baking for easier serving
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Instructions
1. Preheat oven to 375°F (190°C).
2. Make the beef filling:
In a skillet over medium heat, sauté onions for 2 minutes.
Add garlic and cook for 30 seconds.
Add ground beef and cook until browned, breaking apart as it cooks.
Season with cumin, chili powder, salt, and pepper. Remove from heat.
3. Warm the tortillas:
Lightly fry each tortilla in a bit of oil (or microwave wrapped in damp paper towel) to soften.
4. Assemble the enchiladas:
Pour 1/3 cup of red sauce in the bottom of a 9×13 baking dish.
Spoon beef mixture into each tortilla, roll tightly, and place seam-side down in the dish.
Pour remaining red sauce over enchiladas and top with cheese.
5. Bake:
Cover with foil and bake for 20 minutes.
Uncover and bake another 10–15 minutes, until bubbly and lightly browned.
6. Garnish and Serve:
Top with fresh cilantro, sour cream, avocado, or other favorite toppings.
Serve hot with rice, beans, or salad.
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Description
These enchiladas are a blend of rich, spicy, and savory. The corn tortillas soak up the sauce while the beef remains juicy and flavorful. Cheese creates a gooey top layer that holds everything together, while garnishes add coolness and crunch.
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Nutritional Information (Per serving, ~2 enchiladas)
Calories: 420–480
Protein: 22–26 g
Carbohydrates: 25–30 g
Fat: 22–28 g
Fiber: 4–5 g
Sodium: 700–900 mg
To reduce calories and sodium, use lean beef, low-sodium sauce, and part-skim cheese.
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Conclusion and Recommendation
Beef Enchiladas with Red Sauce are the perfect way to bring bold flavor and comfort to your dinner table. They’re easy to prep, make-ahead friendly, and infinitely customizable.
Pair with:
Mexican rice or cauliflower rice
A side of refried beans
A cucumber-lime salad for freshness
They also freeze well—just assemble and freeze before baking.
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Embracing Healthful Indulgence
Use lean ground beef (90/10) or ground turkey
Make a homemade enchilada sauce with low oil and salt
Add veggies (bell peppers, spinach, zucchini) to the filling
Use Greek yogurt instead of sour cream
Try baked tortillas brushed with olive oil instead of fried