The finished baked enchiladas, removed from the oven, with melted, bubbly cheese and a fresh garnish of cilantro.

The Easiest Beef Enchilada Recipe with a Rich, Spicy & Tangy Glow

What makes these the best beef enchiladas? The secret to a perfect, non-soggy tray of enchiladas is the traditional oil-dipping technique and spice-infused red sauce combined with Blazing Citrus Hot. Unlike mushy versions, our method involves lightly frying the corn tortillas to create a moisture barrier that holds its structure under the sauce. By whisking our vinegar-free Blazing Citrus Hot into the red sauce, you add a Rich, Spicy and Tangy intensity (8/10 Heat) that elevates the earthy cumin and beef with a searing, citrus-charged finish.

Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy & Tangy
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 6

Nutrition Facts (per serving)

Calories: 480
Protein: 28g
Carbs: 24g
Fat: 30g
Nutrition facts may be estimated based on standard ingredient databases.

Ingredients:

1.5 lbs (680 g) Lean ground beef
1 large (150 g) White onion, finely diced
2 cloves Garlic, minced
12 (450 g) Corn tortillas
2 cups (480 ml) Red enchilada sauce
2 cups (225 g) Shredded Monterey Jack or Sharp Cheddar cheese
1 tsp (5 g) Ground cumin
1 tsp (5 g) Chili powder
1/2 tsp (3 g) Salt
1/4 cup (60 ml) Vegetable oil (for softening tortillas)
1/4 cup (10 g) Fresh coriander (cilantro), for garnish
2 tbsp (30 ml) Blazing Citrus Hot Sauce

Ingredient Spotlight: Corn vs. Flour Tortillas

Using corn tortillas is vital for this recipe because they possess a distinct, nutty flavor and a sturdy texture that can withstand being smothered in sauce and baked. Unlike flour tortillas, which tend to become gummy and lose their shape when wet, corn tortillas hold their integrity, providing the authentic "bite" that defines a traditional Mexican-style enchilada.

Heat It Up with Eleven Eleven Sauce: To give your meal a spicy and bold kick, whisk the Blazing Citrus Hot Sauce into your red enchilada sauce before pouring it over the rolled tortillas. This organic citrus infused hot sauce adds a layer of bright heat that cuts through the richness of the beef and melted cheese. It is a flavorful hot sauce for weeknight meals that transforms a standard pantry sauce into a gourmet experience.

Blazing Citrus "Hot"

$11.11

Heat Level: 8 out of 10 🔥

Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.

Directions:

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is no longer pink. Drain any excess fat.
Add the minced garlic, cumin, chili powder, and salt. Stir for 1 minute until fragrant.
Pro-Tip: Add 1/4 cup of the enchilada sauce directly into the beef mixture; this keeps the filling moist during the baking process and ensures the flavor is integrated inside and out.
In a small frying pan, heat the vegetable oil over medium heat. Using tongs, dip each corn tortilla into the hot oil for 5–8 seconds per side until soft and pliable. Drain on paper towels.
Pro-Tip: Softening the tortillas in oil is the secret to preventing them from cracking when rolled and prevents the sauce from soaking in too quickly, which is how you avoid a soggy texture.
To assemble, lay a softened tortilla flat, place a generous portion of the beef mixture in the center, sprinkle with a little cheese, and roll tightly. If using, add the Blazing Citrus Hot sauce into the remaining red sauce now.
Place the rolled tortillas seam-side down in the prepared baking dish. Top with the remaining enchilada sauce and a heavy layer of shredded cheese.
Bake for 20 minutes, or until the cheese is melted and bubbling. Garnish with fresh coriander (cilantro) before serving.

Tips & Variations:

Make it Cheesy: For an extra-rich version, mix a half-cup of cream cheese into the beef filling once it is off the heat. This creates a velvety, molten interior that contrasts beautifully with the spicy red sauce on the outside. Be sure to melt the cream cheese completely so it distributes evenly through the meat.
Regional Swap (Mexican-Style Enmoladas): For a traditional twist, replace the red enchilada sauce with a rich Mole sauce. This variation introduces notes of chocolate, nuts, and toasted peppers, turning the dish into "Enmoladas." It offers a more complex, earthy flavor profile that is a staple in the Oaxaca region of Mexico.
Vegetarian Option: You can replace the ground beef with a mixture of black beans, corn, and roasted sweet potato. Ensure you season the vegetables heavily with the same cumin and chili powder blend to maintain the savory depth of the original recipe. The texture of the sweet potato provides a satisfying "meatiness" to the dish.
Storage and Prepping Ahead: These are excellent for meal prep. You can assemble the enchiladas up to 24 hours in advance and keep them covered in the fridge. If baking from cold, add an extra 5–10 minutes to the cook time to ensure the center is piping hot.
Prevent Cracking: If your tortillas are still cracking despite the oil dip, ensure they are fresh. Older corn tortillas lose moisture and become brittle; steaming them for 30 seconds in a damp paper towel before the oil dip can help restore pliability.

Other Users Suggest:

Replacing: Topping with shredded cheese only.
New Measurement: A mix of crumbled Queso Fresco and Monterey Jack.
Why: The Queso Fresco doesn't melt completely, providing a salty, creamy pop of texture against the melted Jack cheese.
Replacing: Diced white onions in the filling.
New Measurement: Sautéed shallots.
Why: Shallots offer a more delicate, slightly sweeter flavor that elevates the beef without the sharp bite of raw or lightly cooked onions.

Storage, Reheat & Freeze:

Storage: Place in an airtight container and refrigerate for up to 4 days.
Reheat: Microwave on high for 2 minutes or reheat in a 350°F (175°C) oven for 10 minutes to keep the edges crisp.
Freeze: Enchiladas freeze beautifully for up to 3 months; wrap the dish tightly in foil and plastic wrap, thawing in the fridge overnight before baking.

People Also Ask

How do I prevent my enchiladas from getting soggy? The most important step is to lightly fry your corn tortillas in hot oil for 5–8 seconds per side before rolling. This isn't just to make them pliable; the oil creates a protective barrier that prevents the sauce from soaking into the tortilla fibers and turning them into mush. This technique ensures a tender bite with a distinct, sturdy structure.

Why use corn tortillas instead of flour for enchiladas? Corn tortillas are the authentic choice because they have a nutty flavor and a dense structural integrity. Flour tortillas tend to become gummy and lose their shape when smothered in sauce and baked. Corn tortillas hold up to the moisture and heat, providing the traditional "bite" and texture that defines Mexican-style comfort food.

What is the advantage of using a vinegar-free hot sauce in red sauce? Red enchilada sauce is already deeply savory and slightly acidic from the chilies. Adding a vinegar-based hot sauce can introduce a sharp, distracting tang that masks the earthy spices. Blazing Citrus Hot is 100% vinegar-free, using fresh grapefruit and lemon juice. This provides a "Rich, Spicy & Tangy" lift that complements the bold brick-red sauce without the harsh sting of distilled vinegar.

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