There are some dinners that just hit the spot every single time, and for my family, this Beef Enchiladas Red Sauce Recipe is one of them. It’s the kind of meal that fills the kitchen with the most incredible aroma of sizzling beef, warming spices, and rich, tangy tomatoes. My kids absolutely devour this every time I make it, and honestly, so do I. It’s that perfect balance of savoury, cheesy, and satisfying that we all crave after a long day.

What sets this particular beef enchilada recipe apart is the homemade red sauce. Forget the shop-bought jars; our sauce is a beautifully deep, smoky, and vibrant concoction that comes together with just a handful of ingredients. It soaks into the corn tortillas, mingles with the seasoned beef mince, and creates a base for that gloriously melty, golden cheese topping. This isn’t just a recipe; it’s a guide to creating a truly memorable meal from scratch.

This dish works beautifully for a relaxed weekend dinner when you have a little more time to enjoy the cooking process, but it’s also straightforward enough for a special weeknight treat. It’s a fantastic beef dinner for anyone who loves Mexican food and wants to create something genuinely delicious at home. The result is so much better than anything you can buy ready-made, and the compliments you’ll get are worth every minute.

Recipe Overview

This Beef Enchiladas Red Sauce Recipe guides you through creating succulent, cheesy enchiladas from scratch. We start by making a rich, smoky red sauce, then prepare a flavourful beef mince filling. The tortillas are softened, filled, rolled, and baked to perfection under a blanket of sauce and cheese. I’ve found that letting the sauce simmer for the full 15 minutes is key to developing its deep flavour.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 4-6 people (makes 8-10 enchiladas)
• Difficulty: Medium

Why You’ll Love This Beef Enchiladas Red Sauce Recipe

• Genuine Flavour: The homemade red sauce is the star, with a smoky depth from chipotle paste and earthy notes from cumin and oregano, a world away from jarred sauces.
• Ready in about an Hour: From start to finish, you can have a stunning, home-cooked Mexican meal on the table in around 60 minutes.
• Flexible Recipe: You can easily adjust the spice level by adding more or less chipotle paste. Don’t have beef mince? Turkey or even crumbled tofu works well.
• Great for a Casual Get-Together: This is the kind of dish that always gets compliments when friends come over. Serve it straight from the oven for a brilliant, shareable meal.
• Family Tested: This has become a staple in our house. It’s hearty, satisfying, and everyone seems to love the combination of the tender beef and cheesy topping.

Beef Enchiladas Red Sauce Recipe

⏱️ 20 min prep  •  🍳 60 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the red sauce, I always try to use a good quality brand of chopped tomatoes, like Mutti Polpa, as they have a much richer flavour and less water content, which makes for a thicker, more vibrant sauce. The full list of what we need is below.

• For the Red Sauce:
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp chipotle paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 800g tinned chopped tomatoes (2 tins)
• 250ml beef or vegetable stock
• 1 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper
• For the Beef Filling:
• 1 tbsp vegetable oil
• 500g lean beef mince
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tsp chilli powder (mild or hot, to your preference)
• 1 tsp smoked paprika
• Salt and pepper to taste
• For Assembly:
• 8-10 corn tortillas
• 200g mature cheddar cheese, grated
• 50g Monterey Jack cheese, grated (or use all cheddar)
• Fresh coriander, chopped (for garnish)
• Sour cream or crème fraîche, to serve

Ashley’s Tip: Don’t be shy with the chipotle paste! It adds a wonderful smoky heat that isn’t just about spiciness. If you’re unsure, start with one tablespoon and you can always add more to the sauce as it simmers.

How to Make This Beef Enchiladas Red Sauce Recipe

We’ll start by making that amazing red sauce, and while it simmers away, we can get on with the beef filling. The assembly is the fun part where it all comes together before a final bake in the oven.

1. Start the Red Sauce: Heat the olive oil in a medium saucepan over a medium heat. Add the onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic, chipotle paste, cumin, and oregano and cook for another minute until fragrant.
2. Simmer the Sauce: Pour in the chopped tomatoes and stock. Season with salt, pepper, and the sugar (if using). Bring to a simmer, then reduce the heat and let it bubble gently for 15 minutes, stirring occasionally, to allow the flavours to meld.
3. Blend the Sauce: Once simmered, carefully transfer the sauce to a blender (or use an immersion blender directly in the pan) and blend until smooth. Taste and adjust the seasoning if needed. Set aside.
4. Cook the Beef Filling: While the sauce is simmering, heat the vegetable oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until it’s nicely browned. For a richer flavour, it’s important to get a good colour on the meat; this process is known as the Maillard reaction. Drain off any excess fat.
5. Add Aromatics: Add the chopped onion and red pepper to the pan with the beef. Cook for 5-6 minutes until softened. Stir in the garlic, chilli powder, and smoked paprika and cook for one more minute.
6. Combine Filling and Sauce: Stir about 125ml (around half a cup) of your prepared red sauce into the beef mixture to bind it together. Remove from the heat.
7. Prepare for Assembly: Preheat your oven to 180°C (160°C fan). Pour a thin layer of the red sauce into the bottom of a 20x30cm baking dish. This prevents the enchiladas from sticking.
8. Assemble the Enchiladas: I find that warming the tortillas makes them more pliable. You can do this by dipping each tortilla into the warm red sauce for a few seconds. Place a spoonful of the beef filling down the centre of a tortilla, sprinkle with a little cheese, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
9. Bake to Perfection: Pour the rest of the red sauce evenly over the rolled enchiladas. Sprinkle the remaining grated cheddar and Monterey Jack cheese over the top. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted and golden brown.
10. Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh chopped coriander and serve with a dollop of sour cream.

Tips From My Kitchen

• Sauce Consistency: If your sauce gets too thick while simmering, just add a splash more stock or water until it reaches a nice, pourable consistency. You want it to coat the back of a spoon.
• The Secret Step: I learned that gently toasting the tortillas in a dry frying pan for about 20-30 seconds per side before dipping them in the sauce adds a lovely nutty, corn flavour and helps them hold their shape even better.
• Make-Ahead: Both the red sauce and the beef filling can be made up to two days in advance and stored in airtight containers in the fridge. This makes assembly on the day much quicker.
• Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C until hot all the way through, or in the microwave.

Equipment You’ll Need

• Large frying pan or skillet
• Medium saucepan
• Blender or immersion blender
• 20x30cm (or similar) baking dish
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Delicious Variations to Try

Once you’ve mastered the classic recipe, it’s fun to play around with it. Here are a few variations that we love in our house:

• Spicy Version: For those who like more heat, add a finely chopped fresh jalapeño to the beef filling along with the onion. You can also add a pinch of cayenne pepper to the red sauce.
• Vegetarian Option: Swap the beef mince for a tin of black beans (rinsed and drained) and a cup of cooked sweet potato cubes. It’s a hearty and delicious alternative.
• Different Protein: This recipe works wonderfully with shredded chicken or turkey mince. If you have leftover roast chicken, shred it and mix it with the sauce for an even faster filling. For other great dinner ideas, check out my recipe for Stuffed Peppers With Rice.

What to Serve With Beef Enchiladas

These enchiladas are a fantastic meal on their own, but a few simple sides can elevate them into a full-on feast. Here are my go-to pairings:

• Cilantro Lime Rice: Fluffy white rice seasoned with fresh coriander and a squeeze of lime juice provides a fresh, zesty contrast to the rich enchiladas.
• A Simple Green Salad: A crisp lettuce salad with avocado, cherry tomatoes, and a light vinaigrette adds a refreshing crunch.
• Cooling Dips: A bowl of guacamole or my Authentic Tzatziki Sauce Recipe offers a cool and creamy counterpoint to the warmth of the main dish.
• Drink Pairing: A cold Mexican lager like Corona or a light-bodied red wine like a Merlot complements the beef and tomato flavours beautifully.

Frequently Asked Questions

Beef Enchiladas with Red Sauce

Classic beef enchiladas featuring a savory beef and pepper filling, rolled in corn tortillas and smothered in a rich, homemade chipotle red sauce, then baked with melted cheese.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 725

Ingredients Method Notes

Ingredients

  

For the Red Sauce

• 1 tbsp olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 2 tbsp chipotle paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 800 g tinned chopped tomatoes 2 tins
• 250 ml beef or vegetable stock
• 1 tsp sugar optional, to balance acidity
• Salt and freshly ground black pepper

For the Beef Filling

• 1 tbsp vegetable oil
• 500 g lean beef mince
• 1 red bell pepper finely chopped
• 2 cloves garlic minced
• 1 tsp chilli powder mild or hot, to your preference
• 1 tsp smoked paprika
• Salt and pepper to taste

For Assembly

• 8-10 corn tortillas
• 200 g mature cheddar cheese grated
• 50 g Monterey Jack cheese grated (or use all cheddar)
• Fresh coriander chopped (for garnish)
• Sour cream or crème fraîche to serve

Method

 

1. Start the Red Sauce: Heat the olive oil in a medium saucepan over a medium heat. Add the onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic, chipotle paste, cumin, and oregano and cook for another minute until fragrant.
2. Simmer the Sauce: Pour in the chopped tomatoes and stock. Season with salt, pepper, and the sugar (if using). Bring to a simmer, then reduce the heat and let it bubble gently for 15 minutes, stirring occasionally, to allow the flavours to meld.
3. Blend the Sauce: Once simmered, carefully transfer the sauce to a blender (or use an immersion blender directly in the pan) and blend until smooth. Taste and adjust the seasoning if needed. Set aside.
4. Cook the Beef Filling: While the sauce is simmering, heat the vegetable oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until it's nicely browned. For a richer flavour, it's important to get a good colour on the meat; this process is known as the Maillard reaction. Drain off any excess fat.
5. Add Aromatics: Add the chopped onion and red pepper to the pan with the beef. Cook for 5-6 minutes until softened. Stir in the garlic, chilli powder, and smoked paprika and cook for one more minute.
6. Combine Filling and Sauce: Stir about 125ml (around half a cup) of your prepared red sauce into the beef mixture to bind it together. Remove from the heat.
7. Prepare for Assembly: Preheat your oven to 180°C (160°C fan). Pour a thin layer of the red sauce into the bottom of a 20x30cm baking dish. This prevents the enchiladas from sticking.
8. Assemble the Enchiladas: I find that warming the tortillas makes them more pliable. You can do this by dipping each tortilla into the warm red sauce for a few seconds. Place a spoonful of the beef filling down the centre of a tortilla, sprinkle with a little cheese, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
9. Bake to Perfection: Pour the rest of the red sauce evenly over the rolled enchiladas. Sprinkle the remaining grated cheddar and Monterey Jack cheese over the top. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted and golden brown.
10. Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh chopped coriander and serve with a dollop of sour cream.

Notes

Enchiladas can be assembled up to 24 hours in advance. Cover and refrigerate, then add 10 minutes to the baking time when cooking from cold.

I really hope you enjoy making this Beef Enchiladas Red Sauce Recipe as much as my family and I do. There’s something so rewarding about placing that bubbling, cheesy dish on the table and watching everyone’s faces light up. Give it a try, and please let me know how you get on in the comments below – I’d love to hear about it!