Beef Enchiladas With Red Sauce

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“I adapted a recipe I found in our local newspaper's recipe section. Cooking time refers to the actual baking time.”
12 enchiladas

Ingredients Nutrition

  • 1 lb ground beef
  • 2 garlic cloves, chopped
  • 1 onion, chopped
  • 3 tablespoons medium salsa
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 2 cups shredded cheese, divided (I generally use medium or sharp Cheddar, but have used a Monterey Jack-Colby blend)
  • 1 (20 ounce) can red enchilada sauce, divided
  • 14 cup olive oil
  • 14 cup all-purpose flour
  • 14 cup whipping cream
  • 12-1 teaspoon cumin (depending on one's taste)
  • 12 corn tortillas, softened (I use my microwave)
  • sour cream, chopped ripe olives, chopped green onions (optional)


  1. Brown the ground beef until almost completely done. Add the garlic and onion and cook until softened. Drain. Add the salsa, 1 cup of the cheese, and 2 tablespoons of the enchilada sauce. Stir until the cheese is melted.
  2. In a separate pan, heat the oil. Add the flour to make a roux. Cook until bubbly (about 3 minutes).
  3. Add the remaining enchilada sauce, the whipping cream, and the cumin. Let cook until thickened (about 5 minutes), stirring frequently.
  4. Pour 1 cup of this sauce in a greased, 13x9" baking pan.
  5. Take the tortillas and place 3 tablespoons of the beef filling on the tortilla. Roll it into the traditional enchilada shape and place together in the pan with the rolled ends underneath. Pour the rest of the sauce over the rolled enchiladas.
  6. Cover the baking pan with foil and bake at 350 degrees for 30 minutes.
  7. Remove the foil and sprinkle with the remaining cheese.
  8. Bake, uncovered, for 5 to 10 minutes more.
  9. If desired, garnish each serving with the sour cream, olives, and/or green onions.

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