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Cheesy Beef Enchiladas with Rich Ancho Chili Sauce

Three delicious Cheesy Beef Enchiladas covered in rich red sauce and melted golden cheese on a white plate.
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Make satisfying, cheesy beef enchiladas using a homemade, slow-simmered ancho chili sauce for deep flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • For the Sauce:
  • 1/4 cup all-purpose flour
  • 3 tablespoons chili powder (preferably ancho or New Mexico blend)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups beef broth, low sodium
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar

Instructions

  1. Prepare the Beef Filling: Heat olive oil in a large skillet over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft. Drain excess fat. Stir in minced garlic, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant. Remove from heat and set aside.
  2. Make the Rich Sauce: In a medium saucepan, whisk together flour, chili powder, smoked paprika, garlic powder, and cayenne pepper over medium heat for 1 minute to toast the spices. Whisk in the beef broth slowly until smooth. Add tomato sauce, vinegar, and sugar. Bring the mixture to a simmer, whisking frequently. Reduce heat to low and cook for 10 to 15 minutes, or until the sauce thickens enough to coat the back of a spoon.
  3. Prepare Tortillas: Lightly warm the corn tortillas in a dry skillet or microwave to make them pliable. This prevents tearing during rolling.
  4. Assemble Enchiladas: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish. Pour about 1/2 cup of the sauce into the bottom of the dish and spread evenly.
  5. Dip each warm tortilla briefly into the remaining sauce to coat both sides. Place about 1/4 cup of the beef filling down the center of the tortilla. Sprinkle with a small amount of the mixed cheese (about 1 tablespoon). Roll the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with remaining tortillas.
  6. Pour the remaining sauce evenly over the rolled enchiladas. Top generously with the remaining shredded cheese mixture.
  7. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For extra flavor in the filling, substitute 1/4 cup of the beef broth in the sauce recipe with 1/4 cup of reserved beef cooking liquid.
  • If your sauce seems too thick after simmering, add a splash more beef broth until you reach your desired consistency.
  • Use a mix of cheeses like Monterey Jack, mild cheddar, and a small amount of Asadero for the best melt.

Nutrition

Find it online: https://hungryhearld.com/cheesy-beef-enchiladas-with-rich-sauce/