Meat Enchiladas Recipe with Savory Red Chile Sauce

Meat enchiladas are corn tortillas filled with seasoned ground beef, rolled, covered in red chile sauce, and baked with melted cheese. Enchiladas are a Mexican dish with many regional and family versions; this approachable baked version pairs a savory homemade sauce with a beef filling that stays tender under the topping.

Ingredients

2 tablespoons neutral oil, divided (30 ml)
2 tablespoons all-purpose flour (16 g)
2 tablespoons mild American-style chili powder (16 g)
1 teaspoon ground cumin (2 g)
½ teaspoon dried oregano (0.5 g)
¼ teaspoon garlic powder (about 1 g)
2 tablespoons tomato paste (30 g)
2 cups low-sodium beef broth (475 ml), plus 2 tablespoons (30 ml) water if needed
½ teaspoon fine salt for the sauce (3 g), plus more to taste
1 pound ground beef, preferably 85% lean (450 g)
1 medium yellow onion, finely diced (about 150 g)
2 garlic cloves, minced (about 6 g)
½ teaspoon fine salt for the filling (3 g)
¼ teaspoon black pepper (about 0.5 g)
8 corn tortillas, about 8 inches (20 cm) wide
2 cups shredded Monterey Jack or mild cheddar cheese (about 200 g), divided
2 tablespoons chopped fresh cilantro (about 2 g), optional
½ cup sour cream for serving (120 g), optional

Instructions

Heat the oven to 375°F (190°C). Set out a 9-by-13-inch (23-by-33-cm) baking dish. Measure the sauce ingredients before you start: the sauce thickens quickly once the broth goes in, so having everything ready makes it easier to whisk smoothly.
Make the red sauce. Warm 1 tablespoon of the oil in a medium saucepan over medium heat. Whisk in the flour, chili powder, cumin, oregano, and garlic powder. Cook for about 30 seconds, whisking constantly, until fragrant; do not let the flour or spices scorch. Whisk in the tomato paste, then gradually pour in the broth while whisking to prevent lumps. Add the sauce salt and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring often, until lightly thickened and smooth. If it becomes thicker than pourable, whisk in up to 2 tablespoons water. Taste and adjust the salt. Remove the pan from the heat.
Cook the beef filling. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 minutes, stirring, until it begins to soften. Add the beef, garlic, filling salt, and pepper. Break the beef into small pieces with a spoon and cook for about 6–8 minutes, stirring regularly, until browned with no pink spots. Check the thickest pieces with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground beef. Drain excess fat if there is more than a thin coating in the pan. Stir in ½ cup (120 ml) of the red sauce and take the skillet off the heat.
Make the tortillas flexible so they roll without splitting. Wrap the stack in a clean, slightly damp kitchen towel and microwave for 30–45 seconds, or warm each tortilla briefly in a dry skillet. Keep them covered while you fill them. Corn tortillas can crack if they are cold or dry, so warm only a few at a time if you are working slowly.
Spread about ½ cup (120 ml) of sauce across the bottom of the baking dish. Spoon an even portion of beef down the center of each tortilla, using roughly ¼ cup (60 ml) per tortilla, then add a small pinch of cheese from the measured amount. Roll each tortilla snugly around its filling and place it seam-side down in the dish. Arrange the rolls in one layer; a little space between them helps the sauce reach the edges.
Pour the remaining red sauce over the enchiladas, covering the tortillas from end to end. Sprinkle the remaining cheese evenly on top. Bake uncovered for 20 minutes, until the sauce bubbles around the edges and the cheese is melted. Let the dish stand for 5 minutes before serving so the filling settles and the rolls are easier to lift. The standing time is part of the total time shown above; the oven and cooking steps take about 35 minutes altogether.
Scatter with cilantro if using. Serve hot, with sour cream at the table. Use a broad spatula to lift each enchilada so the soft tortillas stay intact.

Tips

Choose chili powder carefully. The recipe means mild American-style chili powder, which is usually a blend of ground chiles and seasonings, not pure cayenne or a single ground chile. If you only have pure chile powder, start with 1 teaspoon (about 2 g), taste the finished sauce, and add more cautiously; the sauce will be hotter and less rounded than the blend-based version.
Keep the sauce smooth and pourable. Whisk the broth in gradually, and stir frequently as the sauce simmers. A few small lumps can be whisked out while it is hot. If the sauce tightens while you prepare the filling, thin it with a tablespoon of water or broth at a time rather than adding a large splash all at once.
Warm corn tortillas before rolling. A dry tortilla is likely to split, especially if it is thick or has been refrigerated. Cover warmed tortillas with a towel to hold in steam, and avoid soaking them in sauce before filling; that can make them fragile and hard to roll.
Season in stages and avoid overfilling. Broth, cheese, and beef can all contribute salt, so taste the sauce and filling separately before assembling. Keep the filling to about ¼ cup per tortilla; overfilled rolls are more likely to open in the dish and leave less room for sauce.

Serving Suggestions

These enchiladas make a hearty main course, with two rolls per person as a satisfying serving. Add a crisp side to balance the soft tortillas and rich cheese: shredded lettuce with lime, a cabbage slaw, or a simple tomato and onion salad all work well. For a more substantial plate, serve them with Mexican-style rice, black beans, or pinto beans. If you are serving several sides, one enchilada per person may be enough, especially when the rolls are generously filled.

Offer the optional sour cream and cilantro separately so everyone can finish a plate to taste. Diced avocado, sliced radishes, pickled jalapeños, or a squeeze of lime are also good toppings. If the sauce is quite mild, put hot sauce or sliced fresh chile on the table rather than increasing the heat in the whole baking dish. That keeps the meal flexible for people with different preferences.

Variations

Use another ground meat: Ground turkey or chicken can replace the beef in the same quantity. Cook poultry until it reaches 165°F (74°C), checked with a food thermometer, and expect a leaner filling; stir in a spoonful of broth if it looks dry. Ground pork can be used as well and should reach 160°F (71°C). The flavor will shift, but the sauce and assembly method stay the same.

Make the sauce with dried chiles: For a deeper, more chile-forward sauce, replace the chili powder with about 2 ounces (55 g) dried guajillo chiles. Remove stems and seeds, toast the chiles briefly in a dry skillet until fragrant, then cover them with hot water and soak until pliable, about 15 minutes. Blend them with the broth and tomato paste until smooth, strain if you want a silkier sauce, and simmer with the flour-and-spice base. Dried guajillos can be harder to find; the chili-powder version above is a practical substitute and has a more familiar, blended seasoning flavor.

Change the cheese or add beans: Cheddar, Monterey Jack, or a mix melts well. For extra filling without more meat, fold 1 cup (170 g) drained black beans into the cooked beef. The rolls will be fuller, so divide the filling carefully rather than packing the tortillas tightly.

Make it less spicy or hotter: For a milder dish, use a mild chili powder and omit any additional hot sauce. For more heat, add a pinch of cayenne to the sauce or serve sliced jalapeños on the side. Add strong heat gradually; it is easier to increase it at the table than to tone down a whole pan.

Storage and Reheating

Refrigerate cooked enchiladas within 2 hours of baking. Cover the dish tightly or transfer portions to airtight containers; they keep for 3–4 days in the refrigerator. For the best texture, store toppings such as sour cream, cilantro, and avocado separately. The tortillas continue to absorb sauce as they sit, so leftovers may be softer than freshly baked enchiladas, but they will still reheat well.

Reheat individual portions in the microwave, covered loosely, until steaming hot throughout, turning or rearranging them partway through if the microwave heats unevenly. For a larger portion, cover the baking dish with foil and warm it in a 350°F (175°C) oven until hot in the center; uncover it for the last few minutes if you want to refresh the melted cheese. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating several servings together. Add a spoonful of water or extra sauce before reheating if the tortillas look dry.

To freeze, cool the enchiladas promptly, wrap the dish well or portion them into freezer-safe containers, and freeze for up to 2 months for best quality. Thaw in the refrigerator before reheating, then heat to 165°F (74°C). You can also freeze the beef filling and sauce separately for up to 2 months and assemble with fresh tortillas and cheese later. Do not leave the cooked dish at room temperature for extended storage.

Frequently Asked Questions

Can I assemble the enchiladas ahead of time?
Yes. Assemble them, cover the dish, and refrigerate for up to 24 hours before baking. Keep the sauce and cheese on top so the tortillas do not dry out, and do not leave the dish at room temperature for more than 2 hours. A cold dish may need a few extra minutes in the oven; bake until bubbling and check that the center is hot.

Can I use flour tortillas instead of corn?
Yes. Use eight small flour tortillas of roughly the same size and warm them briefly so they bend easily. Corn tortillas are traditional for many enchilada styles and have a distinct corn flavor, while flour tortillas are softer and more flexible. Avoid very large burrito-size tortillas, which can make the rolls bulky and require more filling.

Why did my corn tortillas crack?
They were likely too cool, dry, or briefly warmed. Keep the stack covered in a damp towel after heating, and fill and roll them while they are still warm. If one tears, patch it with a small piece of another warmed tortilla or place the tear underneath when arranging it seam-side down; sauce and cheese will help hold the roll together.

Can I use canned enchilada sauce?
Yes. Use about 2 cups (475 ml) of prepared red enchilada sauce in place of the homemade sauce. Taste it before adding salt to the beef, since canned sauces vary in saltiness and heat. The homemade version here is quick to whisk together and gives you control over seasoning, while prepared sauce can save time.

How do I keep enchiladas from getting soggy?
Use enough sauce to coat the tortillas, but do not soak them before filling. Keep the filling reasonably dry by draining excess fat, and serve soon after the short rest following baking. Some softness is normal because enchiladas are baked with sauce; if you prefer firmer edges, arrange them with a little space between rolls and bake uncovered.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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