Red Chile Beef Enchiladas Recipe

Introduction

Red Chile Beef Enchiladas are a comforting and flavorful dish perfect for any Mexican food lover. Filled with tender roast beef and melted cheese, then smothered in rich red chile sauce, these enchiladas are both satisfying and easy to make at home.

Ingredients

• 3 cups roast beef shredded
• 2 tablespoons butter
• 1 small onion diced
• 2 cups Mexican cheese blend grated
• 1 additional cup Mexican cheese shredded (for topping)
• 1 15 oz can Hatch Red Chile Enchilada Sauce (gluten-free)
• 8 to 10 corn tortillas
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 1 cup cilantro leaves chopped
• ½ cup sliced black olives
• ¼ cup sour cream plus more for serving

Instructions

1. Step 1: In a non-stick skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3–5 minutes. Remove from heat and let cool slightly. In a large bowl, combine the shredded roast beef, sautéed onion, and 2 cups of the grated Mexican cheese blend. Mix until well incorporated.
2. Step 2: Pour the red chile enchilada sauce into a shallow bowl. Dip each corn tortilla into the sauce so it’s coated but still pliable. Place a portion of beef-cheese mixture in each tortilla and roll it up. Arrange the rolled enchiladas seam-side down in a 9 × 13-inch casserole dish (you should fit 8–10).
3. Step 3: Pour any remaining red chile sauce evenly over the top of the arranged enchiladas. Sprinkle with the remaining 1 cup of cheese.
4. Step 4: Preheat your oven to 350°F (175°C). Bake the enchiladas for 20–25 minutes or until the cheese is melted, bubbly, and slightly golden.
5. Step 5: Remove from oven. Garnish generously with shredded lettuce, chopped tomatoes, cilantro, sliced black olives, and dollops of sour cream. Serve immediately.

Tips & Variations

• Warm the corn tortillas before dipping to prevent cracking when rolling.
• Substitute the roast beef with shredded chicken or pork for a different protein.
• Add a squeeze of lime over the finished dish for a fresh, tangy touch.
• Use a smoky chipotle enchilada sauce instead of red chile for extra heat and flavor.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and the cheese is bubbly, about 10–15 minutes. You can also microwave individual portions, but the oven method preserves texture better.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours ahead and keep them covered in the fridge. Bake just before serving to keep the tortillas from becoming soggy.

Are corn tortillas gluten-free?

Most corn tortillas are naturally gluten-free, but it’s best to check the packaging to ensure no cross-contamination or added ingredients containing gluten.

Red Chile Beef Enchiladas Recipe

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★★★★★

4.8 from 324 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: 8 to 10 enchiladas (serves 4-6) 1x
• Diet: Gluten Free

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Description

These Red Chile Beef Enchiladas feature tender shredded roast beef combined with sautéed onions and a rich Mexican cheese blend, all wrapped in corn tortillas and smothered in a flavorful Hatch Red Chile Enchilada Sauce. Baked to bubbly perfection and topped with fresh lettuce, tomatoes, cilantro, black olives, and sour cream, this dish offers a satisfying and vibrant Mexican-inspired meal that’s perfect for family dinners or entertaining guests.

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Ingredients

Scale 1x2x3x

Beef Mixture

• 3 cups roast beef shredded
• 2 tablespoons butter
• 1 small onion, diced
• 2 cups Mexican cheese blend, grated

Enchiladas

• 8 to 10 corn tortillas
• 1 15 oz can Hatch Red Chile Enchilada Sauce (gluten-free)
• 1 cup Mexican cheese, shredded (for topping)

Garnish

• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 1 cup cilantro leaves, chopped
• ½ cup sliced black olives
• ¼ cup sour cream plus more for serving

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Instructions

1. Prepare Onions & Beef: In a non-stick skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3–5 minutes. Remove from heat and let it cool slightly. In a large bowl, combine the shredded roast beef, sautéed onion, and 2 cups of the grated Mexican cheese blend. Mix thoroughly until well incorporated.
2. Dip Tortillas & Fill: Pour the red chile enchilada sauce into a shallow bowl. Dip each corn tortilla into the sauce until coated but still pliable. Spoon a portion of the beef and cheese mixture onto each tortilla, then roll it up tightly. Arrange the rolled enchiladas seam-side down in a 9 × 13-inch casserole dish, fitting 8 to 10 enchiladas comfortably.
3. Add Sauce & Cheese: Pour any remaining red chile enchilada sauce evenly over the top of the arranged enchiladas. Sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the sauce-covered enchiladas.
4. Bake: Preheat your oven to 350°F (175°C). Place the casserole dish in the oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
5. Garnish & Serve: Remove the enchiladas from the oven. Generously garnish with shredded lettuce, chopped tomatoes, chopped cilantro, sliced black olives, and dollops of sour cream. Serve immediately while warm.

Notes

• Using a 9 × 13-inch casserole dish ensures the enchiladas fit well and cook evenly.
• Warm the tortillas slightly before dipping to prevent cracking when rolling.
• For a spicier dish, add diced jalapeños to the beef mixture or use a spicy enchilada sauce.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Using gluten-free corn tortillas and sauce makes this recipe suitable for those with gluten sensitivities.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: Red Chile Beef Enchiladas, Hatch Red Chile, Mexican Enchiladas, Baked Enchiladas, Gluten-Free Enchiladas, Mexican Cheese Enchiladas