red enchilada recipe
The Best red enchilada recipe
The red enchilada sauce gives it a deep, rich flavor that’s satisfying but not overwhelming, and the meat (beef or chicken works just fine) adds a satisfying texture. I like to keep it simple with just a few ingredients so it’s always a success, but you can always add a little extra cheese or a sprinkle of fresh cilantro if you want to make it feel extra special. Plus, it’s a great way to use up any leftovers—just reheat the filling and roll it up again. And honestly, there’s something comforting about knowing you’ve got a meal that’s both delicious and easy to make, whether you’re feeding a crowd or just yourself.
Classic Red Enchilada Soup
A hearty, comforting soup with tender shredded beef, rich red enchilada sauce, and soft tortilla strips. Perfect for a cozy meal.
🥘Ingredients
- 1 lb ground beef (80/20 blend)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 (15 oz) can diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1 bay leaf
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 cup chicken broth
- 1 tsp oregano
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 package (10 oz) frozen corn
- 1 package (10 oz) frozen black beans, drained
- 1 cup shredded cheddar cheese
- 1 cup corn tortillas, cut into strips
👨🍳Directions
-
1
Brown the beef in a skillet over medium heat until no longer pink. Drain excess fat, then set aside. In the same skillet, sauté the onion and garlic until soft. Add the beef back to the skillet and stir in the diced tomatoes, beef broth, cumin, chili powder, and bay leaf. Simmer for 15 minutes. -
2
In a separate pot, combine the tomato sauce, tomato paste, chicken broth, oregano, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. -
3
Stir the cooked beef mixture into the simmering sauce. Heat the corn and black beans in a microwave-safe bowl with a splash of water for 2 minutes, then drain. Add both to the pot. -
4
Preheat the oven to 375°F. Spoon the soup into a baking dish, top with cheese, and sprinkle tortilla strips on top. Bake for 10 minutes until the cheese is melted and bubbly.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Red Enchilada Soup Works
❓ Frequently Asked Questions About Red Enchilada Soup
How do I adjust the spice level in this recipe?
Yes, you can easily modify the spice level. If you prefer milder heat, reduce the amount of chili powder or serrano peppers by half. For extra heat, add more chili powder or swap serranos for jalapeños. Always taste as you go—adjusting after cooking can be tricky.
Can I use pre-made enchilada sauce instead of making my own?
Absolutely. A good quality store-bought enchilada sauce works well, but be mindful of the salt content. If it’s heavily salted, reduce the salt in the recipe by a third. For best results, choose a sauce with a smooth texture and balanced flavor.
What should I serve with red enchiladas?
Classic pairings include fresh cilantro-lime rice, black beans, and a simple side salad with avocado slices. For a protein boost, add grilled chicken, shredded pork, or even crispy tostadas. Don’t forget a dollop of sour cream or a sprinkle of cotija cheese to finish.
How do I prevent the enchiladas from getting soggy?
To keep them moist but not soggy, let the enchiladas cool slightly before baking. Preheat your oven to 375°F (190°C) and bake for 15–20 minutes, covered with foil, then uncovered for another 5–10 minutes until the edges are crisp. Avoid overcrowding the pan to allow even browning.
