Main dishes
Beef Enchiladas with Red Chile Sauce
Beef enchiladas with corn tortillas filled with ground beef, covered in a red guajillo chile sauce and baked with melted cheese. Serves 4.
- Total time
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Mexican
Ingredients
For the red sauce
For the filling
To assemble and bake
Method
Prepare the ingredients
Have ready 5 dried guajillo chiles, 3 tomatoes, 4 garlic cloves, 1 medium onion, 500 g ground beef, 8 corn tortillas, 200 g grated cheese, cilantro, cumin, oil and salt.
Make the red sauce
Remove the stems and seeds from the 5 chiles, toast them for 30 seconds per side in a dry pan and soak them for 15 minutes in 250 ml of hot water. Blend the chiles with their water, the 3 tomatoes, 2 garlic cloves, ¼ onion and ½ teaspoon salt until smooth.
Brown the beef
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add ½ chopped onion and 2 minced garlic cloves and cook for 3 minutes. Add the beef, 1 teaspoon cumin and ½ teaspoon salt and cook for 8 to 10 minutes, breaking it up, until no pink remains.
Fry the sauce
In another pan, heat 1 tablespoon of oil, strain the sauce into it and cook for 8 to 10 minutes over medium heat, until it thickens and turns a darker red. Preheat the oven to 200 °C (400 °F).
Dip the tortillas in the sauce
Warm the 8 tortillas so they become pliable. Dip each one in the hot sauce for about 10 seconds per side and place it on a plate.
Fill and roll
Put about 60 g of beef in the center of each tortilla and roll it up carefully.
Arrange in the dish
Place the 8 enchiladas seam side down in a baking dish about 30 × 20 cm. Pour over the remaining sauce and cover with 200 g grated cheese.
Bake and serve
Bake for 15 minutes, until the cheese melts and bubbles. Scatter ¼ chopped onion and 15 g cilantro over the top and serve 2 enchiladas per person.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (2 enchiladas, about 380 g)
- Protein
- 40.1 g
- Carbohydrates
- 40 g
- Fat
- 40.1 g
- Sodium
- 1016 mg
Estimate per serving. Values change with the fat in the beef and the type of cheese; the beef is counted in full, without subtracting any fat that is drained off.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
These enchiladas use corn tortillas dipped in a red sauce of guajillo chile and tomato, then filled with ground beef seasoned with onion, garlic and cumin. They are covered with more sauce and grated cheese and baked until bubbling.
They take 40 minutes of prep and 35 of cooking. They serve 4, 2 enchiladas per person.
Frequently asked questions
Which chile is used for red enchilada sauce?
Guajillo chile, which gives mild heat and a deep red color. You can also use sweeter ancho chile or mix the two.
How do I keep the tortillas from tearing when I roll them?
Warm them first and dip them in the hot sauce for about 10 seconds. That makes them pliable, so they roll without breaking.
Can I make enchiladas ahead of time?
Yes. You can assemble them in the dish, cover and refrigerate for 1 day, then bake about 5 minutes longer. They also freeze for up to 2 months.
