Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Beef Enchiladas with Red Sauce
A comforting Tex-Mex classic consisting of corn tortillas rolled tightly around seasoned ground beef, smothered in a rich, earthy red chile sauce, and baked with melted cheese.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Cook Beef: In a large skillet over medium-high heat, brown the ground beef and diced onion until fully cooked. Drain excess fat, stir in the taco seasoning and 1/4 cup of water, and simmer until thick.
- 2
Prep Tortillas: Warm the corn tortillas in the microwave (wrapped in a damp paper towel) or briefly in a skillet so they become pliable and don't crack when rolled.
- 3
Assemble: Pour a thin layer of enchilada sauce into the bottom of a 9x13 baking dish. Spoon 2-3 tablespoons of the beef mixture and a pinch of cheese into each tortilla, roll tightly, and place seam-side down in the dish.
- 4
Smother: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle heavily with the remaining cheese.
- 5
Bake: Bake at 375°F (190°C) for 20-25 minutes until the sauce is bubbly and the cheese is melted and slightly browned. Garnish with fresh cilantro before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
81/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving895
Calories
62 g
Protein
24 g
Carbs
58 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Enchiladas trace back to corn tortillas dipped in chile sauce in central Mexico, but the version with ground beef, melted yellow cheese, and a smooth chili-gravy red sauce is distinctly Tex-Mex, codified in San Antonio and Texas border kitchens in the early 20th century. The defining move is bathing the tortillas in sauce rather than just topping them, so the corn softens and carries flavor all the way through. This is comfort food built for a casserole dish and a crowd, not delicate plating.
Listahan note
This version leans on a quick flour-and-chili-powder red sauce instead of dried whole chiles, so a weeknight cook can have it in the oven without a blender or a trip to a specialty store.
Technique cues
- Toast the chili powder and flour in the fat for a full minute before adding liquid so the sauce tastes deep and roasted instead of raw and dusty.
- Warm each tortilla in a little oil or directly over a flame until pliable before rolling, or they crack and unravel in the pan.
- Dip the tortillas in the warm red sauce before filling so the corn rehydrates and the finished enchilada holds together when you cut it.
Kitchen flow
- Parallel prep
- Start the red sauce simmering while the beef browns, and warm the tortillas during the last few minutes so all three components land hot at the same time.
- Make-ahead
- Assemble the whole dish, cover, and refrigerate up to a day ahead; add ten minutes to the bake since it starts cold.
- Leftover move
- Chop leftover enchiladas with a fried egg on top for a breakfast plate, or fold into a quesadilla.
- Cleanup rhythm
- Wipe the sauce pan while the dish bakes so you are left with only the baking dish to soak after dinner.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Corn tortillas
structural wrapper
Purpose: Corn is traditional for enchiladas and gives the dish its characteristic earthy flavor and the ability to soak up sauce without dissolving.
Handling: Warm them in oil or over a burner until soft and bendable so they roll without tearing.
Adaptation: Flour tortillas work for a softer, more cheesy-burrito texture, though they stay denser under sauce.
Ground beef
savory filling
Purpose: Seasoned ground beef is the classic Tex-Mex enchilada filling and browns into a rich, spiced base in minutes.
Handling: Brown over medium-high heat and drain excess fat so the filling is not greasy inside the rolled tortilla.
Adaptation: Ground turkey or a seasoned bean-and-walnut mix keeps the same texture for a leaner or vegetarian version.
Chili powder
red sauce backbone
Purpose: A Tex-Mex chili powder blend gives the red gravy its signature color and warm, slightly cumin-forward flavor without needing whole dried chiles.
Handling: Bloom it in hot fat with the flour so its oils release before liquid goes in.
Adaptation: A mix of ancho powder plus a pinch of cumin and smoked paprika gives a more layered, less commercial flavor.
Shredded cheese
melting binder and topping
Purpose: A melting yellow cheese ties the filling together and forms the bubbly, browned top that defines the dish.
Handling: Shred from a block for cleaner melt and reserve some for the top before baking.
Adaptation: Monterey Jack or a cheddar-jack blend melts smoothly; a dairy-free shred works for casein-free households.
Beef broth
sauce liquid
Purpose: Broth thins the chili-and-flour roux into a pourable gravy while adding savory depth the sauce needs.
Handling: Whisk in gradually off direct high heat to keep the sauce smooth and lump-free.
Adaptation: Vegetable broth or water with a spoon of tomato paste keeps it meat-free without losing body.
Yellow onion
aromatic
Purpose: Onion sweetens the filling and is the traditional fresh garnish tucked into or sprinkled over the rolls.
Handling: Dice fine; cook half with the beef and reserve some raw for topping.
Adaptation: Green onion or a pinch of onion powder works if you want to skip the chopping.
Technique notes
- Pour a thin layer of red sauce on the bottom of the baking dish before the rolled enchiladas go in so they do not stick or dry out underneath.
- Place the rolls seam-side down and snug against each other so they hold their shape through baking.
- Bake just until the cheese bubbles and edges brown; overbaking turns the corn tortillas pasty.
Ingredient swaps
- Gluten-free direction
- Thicken the red sauce with masa harina or cornstarch instead of wheat flour and confirm the chili powder blend is gluten-free.
- Dairy-free option
- Use a dairy-free melting shred and skip any sour cream garnish; the sauce itself contains no dairy.
- Weeknight shortcut
- Use a good canned red enchilada sauce and pre-cooked seasoned beef to get the dish into the oven in fifteen minutes.
- Lower-sodium direction
- Use unsalted broth and a salt-free chili powder, then season at the end so you control the total.
Serve alongside
- Cilantro-lime rice
- Refried pinto beans
- Chopped avocado and tomato salad
- Mexican street corn off the cob
- Hibiscus agua fresca
- A cold Mexican lager with lime
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered up to four days; the sauce continues to soak in and the flavor deepens overnight.
- Reheat covered in a 350F oven until hot through, or microwave a single portion with a damp paper towel over it to keep the tortillas from drying.
- Freeze before baking for up to two months; thaw overnight in the fridge before baking.
Equipment
- 9x13 baking dish
- Wide skillet for browning and sauce
- Whisk for a lump-free red sauce
- Tongs for warming and rolling tortillas
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