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Beef Enchiladas Red Sauce Recipe

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
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.