Ingredients
Method
- Preheat your oven to 375°F. Heat a dry skillet over medium heat and toast the guajillo and ancho chiles for 30 to 45 seconds per side until fragrant and slightly blistered, being careful not to burn them. Add the unpeeled garlic cloves in the last minute of toasting and let them char slightly on the outside.
- Transfer the toasted chiles and garlic to a medium saucepan. Pour in 3 cups of beef broth and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes until the chiles are fully softened and rehydrated.
- Carefully transfer the chiles and broth to a blender. Peel the garlic cloves and add them to the blender along with 1 teaspoon cumin, oregano, apple cider vinegar, and 1 teaspoon salt. Blend on high for 60 seconds until completely smooth. For the silkiest sauce, strain through a fine mesh sieve. Set the sauce aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the ground beef and cook, breaking it apart, until fully browned — about 8 minutes. Drain excess fat. Season with ½ teaspoon cumin, salt, and black pepper to taste. Stir in ½ cup of the prepared red chile sauce into the beef mixture and remove from heat.
- Spread ½ cup of the red chile sauce evenly across the bottom of a 9x13-inch baking dish. Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. One at a time, dip each corn tortilla into the warm red chile sauce for about 5 seconds per side to soften.
- Fill each softened tortilla with about 2 to 3 tablespoons of the beef filling and 1 tablespoon of shredded cheese. Roll tightly and place seam-side down in the prepared baking dish. Repeat with all 12 tortillas.
- Pour the remaining red chile sauce evenly over the assembled enchiladas, making sure all tortillas are fully coated. Sprinkle the remaining shredded cheese evenly over the top.
- Bake uncovered at 375°F for 20 to 25 minutes, until the cheese is fully melted and bubbly. Let rest for 5 minutes before serving. Top with fresh cilantro, sliced green onions, and sour cream if desired.
Nutrition
Notes
Storage: Store leftover enchiladas covered tightly in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven for 15 minutes. The red chile sauce can be made ahead and frozen for up to 3 months.
Healthy Swap: For a leaner, more nutritious option, substitute the ground beef with 93% lean ground turkey or use 2 cups of shredded rotisserie chicken breast. Black beans can also be used as a filling for a plant-based, fiber-rich version.
Sodium Tip: Using low-sodium beef broth in the sauce significantly reduces the overall sodium content of this dish. Taste your sauce before adding any salt — the broth may provide enough seasoning on its own depending on the brand you use.