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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
