Red Chile Beef Enchiladas

Red Chile Beef Enchiladas

Red Chile Beef Enchiladas are a comforting New Mexico classic — hearty, deeply flavorful, and drenched in silky red chile sauce. Each enchilada is rolled in softened corn tortillas, filled with seasoned beef and melty cheese, then smothered in more bold red chile before being heated to bubbling perfection. It’s the kind of cozy, saucy dish that delivers warmth, nostalgia, and a satisfying kick in every bite.

The key to great enchiladas lies in the chile sauce and the preparation of the tortillas. Lightly frying the tortillas keeps them pliable while adding a subtle richness, and dipping them into warm red chile ensures every bite delivers that unmistakable New Mexican depth. The seasoned beef filling brings savory warmth, while the cheese melts into a gooey, indulgent layer that ties everything together.

This dish comes together quickly but tastes like you spent hours preparing it. It’s incredibly versatile, easy to customize, and perfect for weeknight cooking, potlucks, or holiday gatherings. Finish with cool sour cream, crisp diced onions, or bright cilantro to balance the heat and richness.

Comforting, saucy, and irresistibly cheesy, these Red Chile Beef Enchiladas will quickly become a family favorite.

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 1 lb ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp black pepper
• 12 corn tortillas
• 2 cups shredded cheddar or Mexican blend cheese
• 2–3 cups red chile sauce (NM-style)
• Oil for lightly frying tortillas

Toppings:
• Sour cream
• Diced onions
• Cilantro (optional)

Instructions

1. Cook the beef:
   Brown the ground beef with onions and garlic in a skillet. Season with salt, pepper, and cumin. Drain excess fat and set aside.
2. Heat the red chile sauce:
   Warm the red chile sauce in a saucepan until smooth and hot.
3. Prepare the tortillas:
   Lightly fry each tortilla for a few seconds per side, just until soft and flexible.
   Dip each softened tortilla into the warm red chile sauce.
4. Fill the enchiladas:
   Add a spoonful of beef and a sprinkle of cheese to each tortilla.
   Roll tightly and place seam-side down on a plate or in a baking dish.
5. Smother them:
   Pour additional warm red chile sauce generously over the top.
   Add a thick layer of cheese.
6. Bake or microwave:
   Bake for about 10 minutes, or microwave for 2–3 minutes, until the cheese melts and bubbles.
7. Finish with toppings:
   Add sour cream, plus diced onions or cilantro if desired.

Variations

• Substitute shredded chicken or pork for the beef.
• Add sautéed spinach or roasted veggies inside for extra texture.
• Use queso fresco on top for a more traditional finish.
• Add a fried egg on top for true New Mexican enchilada style.

Tips

• Mixing a bit of red chile into the cooked beef deepens the flavor and keeps the filling juicy.
• Warm tortillas roll more easily and prevent cracking.
• For extra sauce lovers, serve with a side of red chile for drizzling.
• If using homemade chile sauce, adjust the heat level to your preference.