Beef Enchiladas Homemade Sauce (Printable)
Soft tortillas filled with spiced beef and smothered in a rich, homemade enchilada sauce baked to perfection.
# What You Need:
→ Homemade Enchilada Sauce
01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ¼ teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 2 cups chicken or beef broth
→ Beef Filling
12 - 1 tablespoon vegetable oil
13 - 1 pound ground beef
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 teaspoon chili powder
17 - ½ teaspoon ground cumin
18 - ½ teaspoon smoked paprika
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
21 - ½ cup canned diced tomatoes, drained
22 - 2 tablespoons chopped fresh cilantro (optional)
→ Assembly
23 - 8 medium (8-inch) flour tortillas
24 - 2 cups shredded cheddar or Mexican blend cheese
25 - Chopped fresh cilantro, for garnish (optional)
26 - Sour cream, for serving (optional)
27 - Sliced jalapeños, for serving (optional)
# How To Cook:
01 - Set oven temperature to 375°F.
02 - Heat vegetable oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper, stirring well. Mix in tomato paste and gradually whisk in broth. Simmer for 5 to 7 minutes until slightly thickened. Remove from heat.
03 - Heat oil in a large skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook another minute. Add ground beef, breaking up meat, and cook until browned. Drain excess fat if necessary. Stir in chili powder, cumin, smoked paprika, salt, pepper, and diced tomatoes. Cook for 2 to 3 minutes more. Stir in cilantro if using. Remove from heat.
04 - Spread ½ cup of the enchilada sauce evenly in the bottom of a 9x13-inch baking dish.
05 - Place approximately ¼ cup of beef filling and 2 tablespoons of cheese in each tortilla. Roll tightly and arrange seam side down in the baking dish.
06 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining cheese.
07 - Bake uncovered for 20 to 25 minutes until cheese is melted and golden.
08 - Allow to stand for 5 minutes before garnishing with cilantro and serving with sour cream and jalapeños if desired.
# Expert Tips:
01 -
- The homemade sauce is so much deeper and more complex than jarred versions, and it only takes about 10 minutes to make.
- Everything comes together in under an hour, making this feel fancy enough for guests but manageable on a regular weeknight.
- One pan of enchiladas feeds four people generously, and the leftovers taste even better the next day.
02 -
- Whisking the broth in slowly while making the sauce prevents lumps, and lumps will make you regret everything, so take your time here.
- Don't skip draining the diced tomatoes unless you want a watery filling that makes the tortillas soggy.
- The cheese bubbles and browns during the last few minutes of baking, so check around the 20-minute mark to avoid overdoing it.
03 -
- If your sauce breaks or looks greasy, strain it through a fine mesh sieve and it will come back together.
- Room temperature tortillas tear easily, so warming them for just 30 seconds in a dry skillet makes them pliable enough to roll without splitting.