Golden, cheesy, and bubbling at the edges, these Beef Enchiladas With Red Sauce are the kind of hearty comfort food that makes everyone hurry to the table. Tender tortillas are wrapped around a savory beef filling, smothered in a bold homemade red sauce, then blanketed in plenty of melted cheese. Every bite is rich, cozy, and just the right amount of saucy.

Whether you’re planning an easy weeknight dinner, feeding a hungry game-day crowd, or stocking the freezer for future you, this dish delivers. It’s simple to prep, full of Tex-Mex flavor, and endlessly customizable with your favorite toppings—from cool sour cream and creamy avocado to bright cilantro and lime.

What Kind of Tortillas Work Best for Beef Enchiladas With Red Sauce?

For classic, restaurant-style beef enchiladas, soft flour tortillas are the easiest to work with. They roll without cracking, soak up that red sauce beautifully, and bake up tender under a blanket of cheese. If you prefer a more traditional taste and a slightly chewier texture, you can absolutely use corn tortillas—just warm them first so they don’t tear when you roll them.

Whichever tortilla you choose, the key is softness. A quick trip in the microwave wrapped in a damp paper towel, or a brief warm-up in a dry skillet, makes them pliable. Warm tortillas hug the filling snugly and help your enchiladas stay tightly rolled while they bake.

Ingredients for Beef Enchiladas With Red Sauce

Ground beef forms the hearty, savory base of the filling. It brings richness and satisfying protein that makes this dish a full meal on its own.

Yellow onion adds sweetness and depth as it softens and caramelizes slightly with the beef, balancing the spices and sauce.

Garlic brings that signature savory aroma and flavor, infusing both the filling and the sauce with a warm, homey taste.

Chili powder is essential for the red sauce’s bold flavor, giving the dish its mild heat and classic enchilada color.

Ground cumin adds earthiness and warmth, deepening the Tex-Mex flavor and pairing perfectly with the beef.

Smoked paprika lends a gentle smokiness that mimics slow-cooked, fire-roasted flavor without any extra effort.

Dried oregano gives the sauce a herbal note that brightens the richness of the beef and cheese.

Kosher salt and black pepper are simple but necessary for bringing every flavor in the dish into focus.

Tomato sauce creates the body of the red enchilada sauce, giving it a smooth texture and tangy backbone.

Beef broth thins the sauce to the perfect pourable consistency while boosting the savory flavor.

Tomato paste concentrates the tomato flavor and helps the sauce cling to every tortilla and bite of beef.

Sugar (just a pinch) softens the acidity of the tomato sauce and keeps the flavors balanced.

Flour tortillas roll easily around the filling and soak up the red sauce, becoming irresistibly soft in the oven.

Mexican blend cheese melts into a gooey, stretchy blanket over the enchiladas, adding creamy richness in every bite.

Fresh cilantro is sprinkled on at the end for a pop of color and fresh, bright, herby flavor.

Sour cream, avocado, salsa, green onions, and lime wedges are optional toppings that let everyone customize their plate with creaminess, freshness, and extra tang.

How To Make the Beef Enchiladas With Red Sauce

Step 1: Brown the Beef and Aromatics

Start by heating a little oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until it’s mostly browned. Stir in the chopped onion and cook until it’s soft and translucent. Add the minced garlic and cook just until fragrant so it doesn’t burn.

Step 2: Season the Filling

Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Stir well so the spices coat the beef mixture and toast slightly in the pan. This step builds a deep, layered flavor base for both the filling and the sauce.

Step 3: Build the Red Sauce

Pour in the tomato sauce, beef broth, and tomato paste, then add a small pinch of sugar. Stir everything together, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and let it cook for a few minutes until it thickens slightly and the flavors meld.

Step 4: Separate Filling from Sauce

Once the sauce has thickened, scoop out about 1 1/2 cups of the beef-and-sauce mixture into a bowl—this will be your enchilada filling. Leave the rest in the skillet and thin with a little extra broth or water if needed so it’s pourable. This becomes the rich red sauce you’ll use for layering and topping.

Step 5: Warm the Tortillas

Wrap the tortillas in a damp paper towel and microwave for 30–45 seconds, or warm them briefly in a dry skillet. Soft, warm tortillas are easier to roll and less likely to tear. Keep them covered so they stay pliable while you assemble the enchiladas.

Step 6: Fill and Roll the Enchiladas

Spread a thin layer of the red sauce into the bottom of your baking dish. Working one at a time, spoon some of the beef filling down the center of a tortilla and sprinkle with a little shredded cheese. Roll it up snugly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 7: Smother With Sauce and Cheese

Once all the tortillas are nestled in the dish, pour the remaining red sauce evenly over the top, making sure every tortilla is coated. Scatter the rest of the shredded cheese over everything, covering the enchiladas from end to end for maximum melty goodness.

Step 8: Bake Until Bubbly

Bake the enchiladas in a preheated oven until the sauce is bubbling around the edges and the cheese is melted and lightly golden in spots. This step melds everything together and gives the tortillas that irresistibly tender, saucy texture.

Step 9: Garnish and Serve

Let the enchiladas rest for a few minutes after baking so they set slightly and are easier to serve. Sprinkle with chopped cilantro and add your favorite toppings like sour cream, avocado, salsa, and green onions. Serve warm with lime wedges on the side.

How to Serve and Store Beef Enchiladas With Red Sauce

Beef enchiladas are best served hot from the oven when the cheese is still perfectly melted and the sauce is bubbling. Let the dish cool for about 5–10 minutes so the enchiladas hold their shape when you scoop them out. A generous spoonful of extra sauce from the pan over each serving ensures every bite is moist and flavorful.

Leftovers keep beautifully, making this an ideal make-ahead or meal-prep recipe. Once cooled, cover the baking dish tightly or transfer individual portions to airtight containers. Store in the refrigerator for up to 3–4 days. Reheat in the oven, covered with foil, until warm, or microwave single servings with a splash of extra broth or water to keep them from drying out.

For longer storage, you can freeze the enchiladas before or after baking. To freeze unbaked, assemble them without the cheese topping, wrap well, and freeze for up to 3 months; add cheese just before baking. To freeze leftovers, cool completely, wrap portions tightly, and thaw overnight in the fridge before reheating.

What to Serve With Beef Enchiladas With Red Sauce?

Mexican Rice or Cilantro Lime Rice

A side of fluffy rice soaks up all that extra red sauce and balances the rich beef and cheese with a simple, comforting starch.

Refried or Black Beans

Creamy refried beans or seasoned black beans add extra protein and fiber, turning your enchilada dinner into a complete and satisfying plate.

Simple Tex-Mex Salad

A crisp green salad with crunchy lettuce, tomatoes, corn, and a zesty dressing brings freshness and a bit of cool crunch alongside the warm, cheesy enchiladas.

Chips and Salsa or Guacamole

Tortilla chips with fresh salsa or chunky guacamole add a fun, shareable starter or side that fits the Tex-Mex theme perfectly.

Roasted Vegetables

Roasted bell peppers, onions, or zucchini are an easy way to add more veggies and color to the plate without a lot of extra work.

Want More Mexican Dinner Ideas?

If these Beef Enchiladas With Red Sauce are a hit at your table, you’ll love exploring more bold, cozy dinners that bring the same Tex-Mex comfort.

• Try these sweet and cinnamon-kissed Apple Enchiladas for a fun dessert twist on the enchilada theme.
• For another cheesy, saucy spin, make the Cheesy Beef Enchilada Tortellini when you’re craving pasta night with a Mexican flair.
• Keep the fiesta going with crowd-pleasing Chicken Taco Casserole that layers tortillas, chicken, and cheese in one bubbly bake.
• Add a fresh element with colorful Tex-Mex Salad full of crunchy veggies and a tangy dressing.
• Warm up on a chilly evening with hearty Wendy’s Chili Recipe that tastes just like the classic you know and love.

Save This Pin For Later

Save this cozy beef enchilada idea to your favorite Pinterest board so it’s easy to find the next time you’re craving a cheesy baked dinner that feeds the whole crew.

Tried it with a twist—maybe swapped in ground turkey, added extra spice, or topped it with pickled jalapeños? I’d love to hear how it turned out, so feel free to share your tweaks, tips, or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com over on Pinterest. Your next favorite dinner might be waiting there.