Recipe

Restaurant-Style Beef Enchiladas

Corn tortillas stuffed with saucy seasoned beef, smothered in a tangy-sweet red enchilada sauce, and baked until bubbly with crisp edges.

By Matt Campbell

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4.8

Bubbling casserole dish of beef enchiladas covered in red sauce and melted cheese, topped with cilantro and sliced red onion on a wooden table

Jump to Recipe

Enchiladas are the kind of dinner that feels like you tried harder than you did. Roll a few tortillas, drown them in sauce, bake until the edges get a little crispy, and suddenly it is a whole event. This version is restaurant-style with a red sauce vibe, plus one very on-purpose twist: a tangy and slightly sweet finish that makes the beef taste deeper and the whole pan feel brighter.

The sauce is the star. Think warm chiles, tomato, garlic, and cumin, then a splash of vinegar for zip and just enough brown sugar to round it out. Not candy-sweet, more like “why does this taste so complete?” sweet. If you are feeding a family, meal prepping, or just chasing that cozy enchilada plate at home, you are in the right place.

Red enchilada sauce simmering in a skillet with a wooden spoon resting on the edge

Why It Works

Tangy-sweet sauce that tastes simmered all day: tomato plus chile warmth, vinegar brightness, and a small hit of sugar to balance.
Beef filling that stays juicy: the trick is simmering it briefly with a little sauce so it soaks in flavor, not just sitting dry in the tortilla.
Classic corn tortilla texture: quick pan-soften so they roll without tearing, then bake until the top gets bubbly and the edges crisp.
Weeknight friendly: you can make the sauce and beef ahead, then assemble and bake when you are ready.

Pairs Well With

Storage Tips

These enchiladas reheat like champs, which is honestly one of their greatest talents.

Refrigerator

Store tightly covered in the fridge for up to 4 days (best quality).
For best texture, reheat in a 350°F oven until hot, about 15 to 20 minutes. Add a spoonful of water or extra sauce if they look dry.

Freezer

Freeze baked enchiladas (whole pan or portions) for up to 3 months (best quality). Wrap well to prevent freezer burn.
Thaw overnight in the fridge, then reheat at 350°F until bubbling.

Make-ahead tip

Make sauce and filling up to 2 days ahead. Assemble right before baking so the tortillas do not get too soft.

Common Questions

Is this “authentic” Mexican enchilada sauce?

This is a restaurant-style, American red sauce with a tangy-sweet twist. It is inspired by classic enchilada roja flavors, but it is not a traditional dried-chile-forward Mexican sauce. It is delicious, weeknight-friendly, and built for that cozy, saucy, baked enchilada vibe.

Do I have to add sugar to the sauce?

Nope. We use a small amount of brown sugar to balance acidity and any chile bitterness, not to make it dessert-sweet. You can skip it, or start with 1/2 teaspoon and taste.

Can I use flour tortillas?

You can, but the vibe changes. Corn tortillas give that classic enchilada flavor and texture. If you do use flour, skip the pan-softening step and roll gently so they do not split.

How do I keep corn tortillas from cracking?

Warm them and give them a little fat. A quick 10 to 15 seconds per side in a lightly oiled skillet makes them flexible. If your tortillas are thick, cold, or a little older, they may need closer to 20 seconds per side. You can also steam them in a towel, but the skillet method tastes better.

What cheese is best for enchiladas?

Oaxaca is classic and melts beautifully. For easy grocery-store options, use monterey jack or a cheddar-jack blend. Cotija is great as a finishing sprinkle, but it does not melt the same way.

How spicy is this?

Medium, depending on your chili powder and how much chipotle you use. To keep it mild, use a mild chili powder and skip the chipotle. To turn it up, add more chipotle or a pinch of cayenne.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet
Medium saucepan (for sauce)
9x13-inch baking dish
Blender or immersion blender (optional, for smoother sauce)
Tongs (for tortillas)
Measuring spoons and cups

I started making enchiladas when I was chasing that restaurant feeling at home, you know the one: the plate hits the table still sizzling, sauce everywhere, and somehow it tastes both comforting and bright. The first few times I went too heavy on heat or too flat on flavor. Then I stumbled into the fix by accident, like most good kitchen moves. A splash of vinegar for tang and a tiny bit of brown sugar to smooth the edges.

Now this is my “feed people without stress” pan. It is weeknight doable, but it still has that moment when you pull it out of the oven and the corners are crispy and the sauce is bubbling like it has secrets.