Tex-Mex bake · beef
Beef Enchiladas with Red Chile Sauce
40 min hands-on · about 40 min oven and rest · serves 6
Protein: Path A: 1 lb ground beef OR Path B: about 4 cups shredded cooked chuck from a pot roast (see Sunday Chuck Roast)
Path B uses leftover shredded chuck from Sunday Chuck Roast, sauced instead of plain tortillas. Path A works with any pound of share ground beef. Same share-ground baked suppers: Stuffed Bell Peppers (Ground Beef & Rice) and Texas Frito Pie.
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How to run it
- Make red chile sauce: warm 3 tbsp oil in a saucepan over medium heat. Whisk in 2 tbsp flour; cook 1 minute. Stir in chile powder, cumin, and oregano 30 seconds until fragrant.
- Whisk in 2 cups beef broth and 1 can tomato sauce; add 1/2 tsp kosher salt. Simmer 15–20 minutes, stirring often, until thick enough to coat a spoon. Taste and adjust salt.
- Path A — ground beef: Brown 1 lb ground beef with the onion and garlic in a skillet over medium-high heat, breaking up clumps, until no pink remains and the beef reads 160°F on an instant-read thermometer — the USDA Food Safety and Inspection Service safe minimum internal temperature chart lists 160°F for ground meats. Drain excess fat; season lightly with salt.
- Path B — shredded chuck: Warm about 4 cups shredded leftover chuck with the onion and garlic in a skillet with a splash of broth or sauce until heated through. Reheated leftovers should reach 165°F throughout — the USDA Food Safety and Inspection Service safe minimum internal temperature chart lists 165°F for leftovers.
- Heat oven to 375°F. Spread a thin layer of sauce in a 9×13-inch baking dish.
- Warm tortillas briefly in a dry skillet or microwave so they flex without cracking. Dip each tortilla in sauce, fill with beef and a little cheese, roll snug, and place seam-down in the dish. Repeat until filling is used (about 12 enchiladas).
- Pour remaining sauce over the rolls; top with 2 cups shredded cheese. Cover with foil and bake 20 minutes; uncover and bake 10–15 minutes more until sauce bubbles at the edges, cheese melts, and the center reads 165°F — the USDA Food Safety and Inspection Service safe minimum internal temperature chart lists 165°F for casseroles.
- Rest 5 minutes; top with diced onion and cilantro if you like. Cool leftovers in shallow containers within 2 hours — USDA food-safety guidance recommends refrigerating perishable food within 2 hours. Reheat to 165°F throughout before serving.
Protein: beef. Photos are AI food stills for this site.