These Easy Red Enchiladas are loaded with seasoned beef and melty cheese and topped with that classic red enchilada sauce. Everyone will love them!
These Easy Red Enchiladas are a comforting, flavor-packed meal that comes together quickly with simple ingredients and bold, savory taste. Soft tortillas are filled with beef and cheese, then rolled and smothered in a rich red enchilada sauce with just the right amount of spice. Topped with melty cheese and black olives they are perfect for any night of the week!
For more enchilada recipes you have to check out my Pulled Pork Enchiladas, Creamy Chicken Enchiladas, and Beef Enchiladas.
Table of Contents
Why I Love Red Enchiladas
- Even picky eaters will enjoy these enchiladas!
- The sauce can be prepared in advance, making meal prep easier.
- These Red Enchiladas use simple pantry staples.
Recipe Ingredients
Corn Tortillas – I always go with corn tortillas for enchiladas. They hold up better than flour tortillas and give that authentic, traditional taste and texture.
Onion – Diced yellow onions add a subtle sweetness and a bit of texture to the beef mixture.
Red Enchilada Sauce – I usually stick with canned sauce for convenience, but you can use homemade sauce as well!
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cheese – For a cheesier twist, you can stick with the cheddar and Monterey Jack, or swap in a mix of Mexican-blend, Asadero, or Pepper Jack for a bit of spice. Adding cream cheese to the filling brings a creamy texture, while crumbled queso fresco, shredded cheese, or cotija offers a salty kick.
Toppings – Load up on fresh toppings like chopped fresh cilantro, avocado slices, diced red onion, or pickled jalapeños. A drizzle of sour cream or Mexican crema, along with extra cheese, makes these enchiladas extra indulgent!
Turn Up the Heat – If you love a little spice, try adding diced jalapeños, serrano peppers, or even chopped habaneros to the filling. For an extra kick, mix red chiles or green chiles, or chile de árbol into the sauce.
How to Make Red Enchiladas
Step 1: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly spray a 7×11 casserole dish with cooking spray, and set aside.
Step 2: In a large skillet set over medium heat, add the olive oil. When the oil is hot, add the beef and break it up. Add onions and seasonings, and cook until the beef is browned. Pour in ⅓ cup of enchilada sauce into the pan and stir to combine. Remove from heat and set aside.
Step 3: Pour the remaining enchilada sauce into a pie dish. Coat the tortillas one at a time, then fill with beef and a sprinkle of cheese. Roll up and place into the prepared baking dish. Repeat until all of the filling is gone. You may need one or two more tortillas depending on how full you fill them.
Step 4: Pour the leftover enchilada sauce over the top, then sprinkle with the remaining cheese, green onions, and olives.
Step 5: Cover with aluminum foil and bake for 20 minutes, then remove the foil and continue baking for an additional 10 minutes.
Step 6: Remove from the oven and let rest for 10 minutes before serving. Sprinkle with cilantro, if desired.
Expert Tip
Place Seam-Side Down – When rolling your enchiladas, make sure to put them seam-side down in the baking dish. This keeps them tightly rolled while baking and prevents them from opening up.
FAQs
We love adding a dollop of sour cream and a scoop of guacamole on top. I usually serve them with a side of black beans and rice. These enchiladas are a hit with the whole family—the kids love them, and so do we!
Absolutely! You can switch up the fillings with shredded beef, chicken, or pork. For a quicker option, rotisserie chicken works great. If you prefer a meatless version, try veggies like sautéed zucchini, spinach, bell peppers, or black beans. Mix and match based on what you enjoy!
Storage Info
To STORE your leftover enchiladas, place them in an airtight container in the fridge, where they will stay fresh for up to 3 days. If you want to FREEZE them, wrap them tightly or use a freezer-safe container, and they will keep for up to 3 months.
To REHEAT, thaw in the fridge overnight, then warm in a 350°F (175°C) oven for 20-25 minutes. You can also microwave individual portions for a quicker option.
More Mexican-Inspired Recipes to Try
Easy Red Enchiladas Recipe
Ingredients
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1/2 yellow onion - diced
- 1 1/2 tbsp chili powder
- 1 tsp garlic powder
- 1/4 tsp cumin
- 2 (10 oz) can red enchilada sauce* - divided
- 8 corn tortillas - raw or fried**
- 1 1/4 cup cheddar cheese - grated
- 1 1/4 cup monterey jack cheese - grated
- 2 green onions - sliced
- 1 (2.25 oz) can sliced olives - drained
- 1 tbsp cilantro - freshly chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly spray a 7×11 casserole dish with cooking spray, and set aside.
- In a large skillet set over medium heat, add the olive oil. When the oil is hot, add the beef and break it up. Add onions and seasonings, and cook until the beef is browned. Pour in ⅓ cup of enchilada sauce into the pan and stir to combine. Remove from heat and set aside.
- Pour the remaining enchilada sauce into a pie dish. Coat the tortillas one at a time, then fill with beef and a sprinkle of cheese. Roll up and place into the prepared baking dish. Repeat until all of the filling is gone. You may need one or two more tortillas depending on how full you fill them.
- Pour the leftover enchilada sauce over the top, then sprinkle with the remaining cheese, green onions, and olives.
- Cover with aluminum foil and bake for 20 minutes, then remove the foil and continue baking for an additional 10 minutes.
- Remove from the oven and let rest for 10 minutes before serving. Sprinkle with cilantro, if desired.
The red sauce had a deep flavor that made the whole dish really satisfying.
Thank you for this recipe. The spices in the meat made the recipe more special, even though I used canned red sauce. I made it for a crowd and it was appreciated.