Christmas Enchiladas (Cheese and Onion)

These Christmas Enchiladas bring a festive twist to a classic dish, combining the rich flavors of red and green chile sauces for a vibrant, delicious meal. With layers of cheesy goodness, tender beef, and fresh garnishes, each bite offers a perfect balance of spice and comfort.

Whether you’re celebrating the holidays or simply craving a hearty meal, these enchiladas are sure to warm your heart and soul.

Christmas Enchiladas (Cheese and Onion)

Red and Green Chile Sauces

1 jar (or two cups) prepared Hatch red chile sauce

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground coriander

salt

1/3 cup water

2 tablespoons vegetable oil

1 small onion, diced

2–3 garlic cloves, minced or pressed

1.5 pounds of chopped roasted green chile, divided

1/4 cup all-purpose flour

2 cups chicken broth, divided

1/2 teaspoon salt

Enchiladas

2 tablespoons vegetable oil

1 small yellow or white onion, chopped fine

1 pound ground beef

1 package of queso fresco cheese

salt

14–16 king sized corn tortillas, (about 6 inches in diameter)

1/3 cup vegetable oil

1 cup freshly shredded cheddar cheese

1/2 cup Mexican crema

Garnishes (optional)

1/2 cup diced tomato

1 avocado, sliced and diced

1 small can of sliced black olives

loosely chopped fresh cilantro leaves

1 cup crispy tortilla strips (I usually find these by the salad toppings)

Instructions:

For the Sauces:

In a medium saucepan set over medium-high heat, pour in the entire jar of red chile sauce. Whisk in the cumin, oregano, onion powder, garlic powder, and ground coriander and a pinch of salt.

Whisk often until the sauce just comes to a boil, then remove from heat and whisk in the water to thin the sauce. Rinse out the saucepan to use for the green chile sauce.

Return the saucepan to medium-high heat and add the vegetable oil. When the oil is hot, add the diced onion and a pinch of salt. Cook until the onion is translucent and beginning to brown, about 2-3 minutes.

Stir in the garlic, then stir in one pound of the green chile. Cook for about 1 minute, then sprinkle the green chile onion mixture with the flour. Continue to stir and cook for another 1-2 minutes, or until the flour has turned a golden brown.

Slowly whisk in 1 cup of the chicken broth and 1/2 teaspoon salt. (Yes I know I put a pinch of salt on the onion earlier, but this sauce needs a bit more salt ;0)

Empty the saucepan contents into a blender. Add the remaining green chile and chicken broth to the blender and puree the sauce. Set aside, clean your saucepan again, and proceed with the filling.

For the Enchiladas:

Set a medium saucepan over medium-high heat. Add the vegetable oil. When hot, add the diced onion and a pinch of salt. Cook for approximately 2-3 minutes, or until the onion is translucent and beginning to brown. Add in the ground beef, break it apart and stir it into the onion. Sprinkle the beef with a pinch of salt. Cook until beef is completely browned and no pink spots remain. Remove from heat.

In a mixing bowl, crumble the queso fresco cheese with your hands and set aside.

Using tongs or your hands, dip both sides of the corn tortillas into the red chile sauce and set on a plate to soak. Place a small cast iron skillet or saucepan over medium-high heat and add 1/3 cup vegetable oil. When hot, pick up one soaked tortilla with tongs and fry in hot oil for just 2-3 seconds on each side. Remove to a rimmed baking sheet and repeat with the remainder of the red chile soaked tortillas. Do not skip this step- it adds flavor and allows the tortillas to become pliable so they won’t rip ;0) Set your oven to 350 degrees F and move an oven rack to the middle position.

Assembly: Pour approximately 3/4 of the green chile sauce into the bottom of a 9 X 13 inch baking dish to coat the bottom. Fill tortillas with approximately 2-3 tablespoons of beef mixture and 2-3 tablespoons crumbled cheese. Roll and place in the baking dish over the green chile sauce. Repeat filling and placing the tortillas until the pan is filled.

Pour the remaining green chile sauce in a line over the center of the enchiladas. Top with shredded cheddar cheese. Bake for 25 minutes, or until enchiladas are heated through and cheese is melty but not browned on top.

Place one or two enchiladas on a serving plate and top with garnishes to serve.

Notes:

Red and Green Chile Sauces: The recipe uses both red and green chile sauces for a festive color and flavor contrast. The red chile sauce is spiced with cumin, oregano, onion powder, garlic powder, and coriander, while the green chile sauce is made from roasted green chiles, onion, garlic, and chicken broth.

Tortilla Preparation: The tortillas are soaked in red chile sauce and briefly fried. This step is essential for adding flavor and making the tortillas more pliable, preventing them from tearing during assembly.

Filling: The enchiladas are filled with a mixture of ground beef, onions, and crumbled queso fresco cheese. The combination provides a rich, savory flavor that complements the spicy chile sauces.

Baking: The enchiladas are assembled in a baking dish with green chile sauce at the bottom and topped with more green chile sauce and shredded cheddar cheese. Baking them allows the flavors to meld and the cheese to melt perfectly.

Garnishes: Optional garnishes like diced tomato, avocado, black olives, cilantro, and crispy tortilla strips add freshness, texture, and additional layers of flavor to the dish. These can be customized based on personal preference.

Nutrition Information:

Serving Size: 1 enchilada (assuming the recipe makes 14 enchiladas)

Frequently Asked Questions:

Can I use a different type of meat instead of ground beef?

Yes, you can substitute ground beef with ground turkey, chicken, or even shredded rotisserie chicken for a leaner option.

Can I make the enchiladas vegetarian?

Absolutely! You can replace the ground beef with a plant-based meat substitute, black beans, or a mixture of sautéed vegetables like bell peppers, zucchini, and mushrooms.

What can I use if I don’t have Hatch red chile sauce?

You can use any store-bought red enchilada sauce or make your own by blending dried red chiles with spices and broth.

Can I prepare the enchiladas ahead of time?

Yes, you can assemble the enchiladas, cover them, and refrigerate them for up to 24 hours before baking.

Add a few extra minutes to the baking time if they are chilled.

How do I make the tortillas more pliable if I don’t want to fry them?

You can warm the tortillas in the microwave wrapped in a damp paper towel or lightly heat them in a dry skillet.

This will help prevent them from tearing during assembly.

Can I freeze the enchiladas?

Yes, you can freeze the assembled enchiladas before baking.

Cover them tightly with foil and freeze for up to 3 months.

Thaw in the refrigerator before baking.

What’s the best way to reheat leftover enchiladas?

Reheat them in a preheated oven at 350°F for about 15-20 minutes until heated through.

You can also microwave individual portions, though the tortillas may become softer.

Can I use flour tortillas instead of corn tortillas?

You can, but the texture will be different.

Corn tortillas are traditional and provide a more authentic flavor and texture, while flour tortillas will be softer.

What are some good alternatives to queso fresco cheese?

You can use feta cheese, ricotta, or even a mild goat cheese as alternatives.

If you prefer, you can also use a shredded Mexican cheese blend.

What should I serve with these enchiladas?

These enchiladas pair well with Mexican rice, refried beans, a simple salad, or a side of guacamole and chips.

You can also serve them with a cold beer or a margarita for a festive meal.