Forktionary

Beef Enchiladas With Red Sauce Recipe

Savor the explosive flavors of these authentic Mexican Beef Enchiladas! Our recipe delivers tender, slow-cooked beef in a fiery red chili sauce, wrapped in warm tortillas and topped with melted cheese (optional). A warning: these enchiladas pack serious heat – perfect for spice lovers! Prepare for a culinary adventure that will leave you craving more.

Prep Time 30 mins
Cook Time 147 mins
Calories 949.7 kcal
Protein 109g
Rating 1.5 (2 Reviews)
Beef Enchiladas With Red Sauce 22

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Enchiladas With Red Sauce

  • 1 ½ lbs beef stew meat
  • 2 ounces dried ancho chilies
  • 1 ounce dried pasilla chilies
  • 2 cups boiling water (for chilies), 4 cups water (for beef)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 small corn tortilla, 12 corn tortillas
  • chopped red onion
  • fresh flat-leaf parsley
  • 1 ¼ cups sour cream (optional)
  • ¾ cup shredded cheddar cheese (optional)
  • 1 ounce dried guajillo chilies
  • 2 tablespoons chili paste (or to taste)
  • 1 cup reserved beef cooking liquid
  • salsa (for serving)

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How to Make Beef Enchiladas With Red Sauce

  1. In a large pot or Dutch oven, place 1.5 lbs beef stew meat and cover with 4 cups of water.
  2. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until beef is very tender.
  3. While the beef simmers, place 2 ounces dried ancho chilies in a heatproof bowl and pour 2 cups of boiling water over them. Let soak for 30 minutes.
  4. Once beef is cooked, remove from pot and let cool slightly. Reserve 1 cup of the cooking liquid.
  5. Drain the soaked chilies, reserving the soaking liquid. Roughly chop the chilies.
  6. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 cloves minced garlic, 1 teaspoon dried oregano, and 1 teaspoon ground cumin. Sauté for 2 minutes.
  7. Stir in 2 tablespoons of chili paste (or to taste) and the reserved 1 cup beef cooking liquid. Bring to a simmer.
  8. Tear 1 small corn tortilla into small pieces and add to the sauce. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
  9. Shred the cooled beef using two forks and stir it into the chili sauce. Heat through for a few minutes.
  10. Fill each of 12 corn tortillas with a spoonful of the beef mixture, roll up tightly, and place seam-down in a lightly greased 9x13 inch baking dish.
  11. (Optional) For a richer version: Pour 1 ¼ cups sour cream and ¾ cup shredded cheddar cheese over the enchiladas.
  12. (Optional) Broil for 5 minutes, or until cheese is melted and bubbly.
  13. Garnish with chopped red onion and fresh flat-leaf parsley. Serve immediately with your favorite salsa.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

3g

Fat

145g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat The Americas Mexican

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Lunch Main Dish Condiments Etc Beef Vegetables Mexican Oven Dinner Party Broil Stove Top Dietary Spicy Low Sodium Low Carb Low In Something Meat Peppers Brunch Taste Mood Equipment 4 Hours Or Less