Description
This classic Beef Enchiladas with Red Sauce recipe features tender ground beef simmered in flavorful red enchilada sauce, wrapped in warm corn tortillas, and baked with melted cheddar cheese. Topped with fresh cilantro and creamy sour cream, these enchiladas make for a satisfying and delicious meal perfect for weeknight dinners or gatherings.
Ingredients
Beef Filling
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 1 cup red enchilada sauce (store-bought or homemade)
Enchiladas
- 8 corn tortillas
- 1 cup shredded cheddar cheese
Toppings
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook Beef and Onion: In a skillet over medium heat, cook the ground beef and chopped onion together until the beef is browned and the onions are softened, about 6-8 minutes. Then drain any excess fat to keep the dish leaner.
- Simmer with Sauce: Stir in 1 cup of red enchilada sauce into the beef mixture and let it simmer gently for 5 minutes to allow flavors to meld and the sauce to thicken slightly.
- Assemble Enchiladas: Warm the corn tortillas briefly to make them pliable. Then fill each tortilla with the beef and sauce mixture, sprinkle some shredded cheddar cheese on top, and roll them tightly. Place each rolled tortilla seam-side down in the prepared baking dish to prevent unrolling during baking.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish and sprinkle extra shredded cheddar cheese on top for a cheesy, bubbly finish.
- Bake: Bake the enchiladas in the preheated oven for about 25 minutes, or until the sauce is hot and bubbly and the cheese on top has melted and begun to brown slightly.
- Serve: Remove from the oven and let cool for a couple of minutes. Serve the enchiladas topped with sour cream and freshly chopped cilantro for a fresh, creamy contrast.
Notes
- For a spicier flavor, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- To make this dish gluten-free, ensure that the enchilada sauce is gluten-free and use certified corn tortillas.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Consider serving with rice and beans on the side to complete the meal.
- For extra creaminess, mix some sour cream into the beef filling before assembling.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
