Ingredients:
For the Red Enchilada Sauce:
5 dried guajillo chiles (stemmed, seeded)
3 dried ancho chiles (optional for richness)
3 cups chicken or beef broth
2 garlic cloves
1/4 cup onion
1 tsp Mexican oregano
1/2 tsp ground cumin
2 tbsp oil or lard
Salt to taste
For the Beef Filling:
1 lb ground beef
1/2 onion, finely chopped
2 garlic cloves, minced
Salt, pepper, and a pinch of cumin
For Assembly:
10–12 corn tortillas
1 ½ to 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or Oaxaca)
Optional toppings: sliced black olives, chopped onions, cilantro
Make the Red Sauce
Toast dried chiles lightly in a dry pan (do not burn).
Soak them in hot water for 15–20 minutes until soft
Blend chiles with broth, garlic, onion, oregano, cumin, and a pinch of salt until smooth.
Heat oil in a saucepan, pour sauce through a strainer, and simmer for 10–15 minutes until slightly thickened.
Prepare the Filling
Brown ground beef in a skillet with onion and garlic.
Season with salt, pepper, and cumin.
Optional: Add 2–3 tablespoons of the enchilada sauce into the beef for flavor.
Assemble Enchiladas:
Lightly fry tortillas in a bit of oil to make them pliable (optional but recommended).
Dip each tortilla in warm red sauce, fill with beef, roll, and place seam-side down in a greased baking dish.
Pour remaining sauce on top and sprinkle with cheese.
Bake:
Bake at 375°F (190°C) for 15–20 minutes or until cheese is melted and bubbly.
Serve With:
Mexican rice
Refried beans
Guacamole or sour cream
Enjoy !