Beef Enchiladas with Spicy Red Sauce

Recipe View To craft the spicy red sauce, warm the olive oil in a large saucepan over medium heat. Sauté 1/2 cup of finely chopped onion until softened, approximately 3-4 minutes. Introduce 4 teaspoons of minced garlic, stirring until fragrant, about 3-5 minutes, being vigilant to prevent burning. Incorporate the oregano, chili powder, basil, salt, black pepper, cumin, dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth, ensuring the sauce is smoothly combined.

Recipe View Bring the sauce to a gentle simmer, then reduce the heat to low. Simmer for about 30 minutes, stirring frequently, allowing the flavors to meld and the sauce to thicken slightly.

Recipe View While the spicy red sauce is simmering, in a large skillet over medium-high heat, cook and stir the ground beef until evenly browned. Break the meat into crumbles as it cooks, and drain off any excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat. Continue to cook and stir until the onions are softened and the meat mixture becomes fragrant with the spices, approximately 5-10 minutes. Stir in the enchilada sauce and beef broth; simmer for an additional 5 minutes. Mix in 1/2 cup of Mexican cheese blend, allowing the cheese to melt into the meat sauce. Reduce heat to low and simmer the meat sauce for 30 minutes to allow it to thicken.

Recipe View Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.

Recipe View Lightly spray both sides of each tortilla with cooking spray. Create stacks of the tortillas, separating each with a piece of aluminum foil. Wrap the entire stack in aluminum foil and warm in the preheated oven for approximately 10 minutes.

Recipe View Spread about 1/2 cup of the spicy red sauce evenly over the bottom of the prepared baking dish. Fill each warmed tortilla with the flavorful meat sauce, reserving about 1/2 cup. Roll the tortillas into enchiladas and arrange them in the baking dish, seam sides down. Generously pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and then top with the remaining 2 cups of Mexican cheese blend.

Recipe View Bake until the cheese topping is beautifully golden brown and the sauce is bubbling, approximately 30 minutes. Remove from the oven and garnish with fresh cilantro to serve.