Red Enchiladas with Beef- this made-from-scratch Mexican meal has so much flavor and spice. Filled with tender chunks of beef and cheese and covered in a homemade red enchilada sauce, these enchiladas are better than any you will get at a Mexican restaurant.
The sauce is made from the liquid that the beef slow cooks in and it is amazingly flavorful and has a nice kick.
These from-scratch enchiladas take a little time and effort to make, but they are super easy and the flavor is far superior to a quicker enchilada recipe with shortcuts. The sauce is what really makes these enchiladas taste so incredible. The beef cooks in the sauce and gives it tons of beefy flavor. The sauce also has a robust tomato flavor plus lots of Mexican spices and a little dry red wine also adds flavor.
The beef is first browned in oil and then it slow cooks in the oven for 2 hours.
What to Serve with Red Enchiladas with Beef?
- Mexican Rice– I love this from scratch recipe with tomato sauce, peas, and carrots.
- Refried Black Beans– So much smoky flavor.
- Mexican Coleslaw– lots of crunch and fresh flavors.
These Red Enchiladas are Mexican comfort food at its best.
More Enchiladas Recipes:
- Southern Breakfast Enchiladas with Sausage Gravy
- Creamy Chicken and Collard Green Enchiladas
- Shrimp Enchiladas
Red Enchiladas with Beef
- 3 pounds boneless beef chuck roast, trimmed of fat and cut itno 1 1/2-inch cubes
- salt and pepper
- 2 tablespoons Vegetable oil
- 2 sweet or yellow onions, finely chopped
- 1 jalapeno, seeded and finely chopped
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 4 garlic cloves, minced
- 2 (15-ounce) cans tomato sauce
- 1/4 cup dry red wine
- 1 cup shredded cheddar cheese
- 1 1/2 cups shredded monterey Jack cheese
- 12 (6-inch) corn tortillas
- 1/4 cup chopped fresh cilantro
Preheat oven to 300 degrees.
Pat beef dry with paper towels and season with salt and pepper.
Heat 1 tablespoon of oil in a large Dutch oven. Add half the beef and cook until browned on all sides. Transfer to a plate or bowl.
Add remaining vegetable oil and repeat with remaining beef. Remove second batch of beef and place with the previously browned beef.
Pour off all but one tablespoon of oil form Dutch oven and add onion plus 1/2 teaspoon salt. Cook for 5 to 7 minutes, stirring occasionally.
Stir in chili powder, cumin, coriander, cayenne pepper, and oregano and cook and stir for 1 minute.
Add garlic and cook for 1 minute.
Stir in tomato sauce and wine, being sure to scrape up any browned bits on the bottom.
Return beef and any juices to the Dutch oven and bring to a simmer.
Cover and place in oven for 2 to 2 1/2 hours.
Transfer beef to a plate.
Pour sauce throgh a fine-mesh strainer.
Push on the solids with the back of a spoon to get as much liquid out. Discard the solids. You should have at least 2 cups of sauce.
Once meat has cooled some, shred it with 2 forks.. Place it in a medium bowl and add 1/4 cup of sauce and 1/2 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese.
Increase oven temperature to 375 degrees.
Grease a 9×13-inch pan. Spread 3/4 cup of sauce in the bottom.
Spray the tortillas on both sides with vegetable cooking spray. Bake for 1 minute or until warm and pliable.
Place 1/3 cup of beef mixture down the middle of each tortilla. Roll up and place seam side down in the baking dish.
Pour 1 to 1 1/4 cups of sauce over the enchiladas. Sprinkle the remaining cheese on top.
Cover with foil (spray the underside with cooking spray so the cheese won't stick).
Bake for 20 to 25 minutes. Serve with cilantro.
Recipe adapted from Best Lost Suppers
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