New Mexico Hatch Red Chile Beef Enchiladas

New Mexico Hatch Red Chile Beef Enchiladas are a delicious and hearty dish that brings the authentic flavors of the Southwest to your table. Made with dried New Mexican chile pods, this recipe delivers a rich and spicy red chile sauce that perfectly complements the savory ground beef and melted cheese.

Whether you prefer a mild, medium, or hot kick, these enchiladas offer a customizable heat level that satisfies all tastes. Paired with traditional sides like Mexican rice and pinto beans, this dish is a comforting and flavorful meal that’s perfect for any occasion.

New Mexico Hatch Red Chile Beef Enchiladas

Ingredients

8 oz (about 20-25 dried whole red New Mexican chile pods, mild, medium, or hot, or a combination)

2-4 cups water

2 tbsp vegetable oil

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1-2 tsps Mexican Oregano, crushed

1 tsp salt, or to taste

For the Filling and Assembly:

1 lb ground beef

1/2 white onion, finely chopped

12 corn tortillas

Oil for frying the corn tortillas

1/2-1 lb cheddar cheese, grated, or a combination of cheddar and Monterey Jack

Salt and pepper to season the ground beef

Prepared Red Chile Sauce

Instructions

For the Red Chile Sauce:

Prepare the Chile Pods: Begin by removing the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and aromatic, about 1 to 2 minutes per side.

Soften the Chiles: Remove the chile pieces and place them in a saucepan. Cover with water and bring to a boil. Reduce the heat and let simmer for about 10 minutes until the chiles are softened.

Blend the Chiles: Remove the softened chiles from the liquid and place them in a blender or food processor. Blend until you achieve a smooth paste. Strain the paste using the back of a spoon to push it through, leaving behind any skin or seeds. If needed, add a little water to help with the consistency.

Prepare the Sauce Base: Warm the oil in a skillet, then add the minced onion and garlic. Cook until the onion becomes soft. Add the chile mixture to the skillet, along with oregano, salt, and additional water as needed to achieve a pourable consistency.

Cook the Sauce: Simmer the sauce for about 15 minutes. Taste and adjust the seasonings. The sauce should coat the back of a spoon but remain pourable. For a smoother sauce, strain it again, removing any remaining solids. Enjoy your smooth, rich red chile sauce!

For the Filling and Assembly:

Prepare the Tortillas: Heat a large skillet with a little oil. Once hot, quickly dip a corn tortilla in the oil to soften it, then place it on a paper towel to drain. Repeat with each tortilla, layering them with the oiled side against the unoiled side of the next tortilla.

Prepare the Filling: Grate your cheese and chop the onions. In a separate skillet, cook the ground beef with salt and pepper until just browned.

Assemble the Enchiladas: Preheat your oven to 450°F. Arrange your ingredients for easy assembly. Place a softened tortilla on a flat surface, add the desired amount of beef, onion, and cheese, then roll the tortilla with the seam side down. Place in a baking dish or on a plate. Continue until all tortillas are used.

Add the Sauce and Bake: Ladle the red chile sauce over the enchiladas, ensuring the ends are covered. Add cheese down the center of the enchiladas. Bake in the hot oven until the cheese melts.

Serve: Serve the enchiladas with Mexican rice and pinto beans for a delicious meal!

Notes:

New Mexican Chile Pods: The dried New Mexican chile pods are the star of this dish. They can range from mild to hot, so choose according to your spice preference. A combination of different heat levels can add depth to the flavor.

Cheese Selection: A blend of cheddar and Monterey Jack cheese works well, but you can adjust the ratio based on your preference for sharpness or creaminess. Monterey Jack adds a nice melt, while cheddar provides a stronger flavor.

Tortillas: Corn tortillas are traditional and add an authentic flavor to the dish. Frying them briefly helps to soften them and prevents them from cracking when rolled.

Toasting the Chiles: Toasting the chile pods briefly in a skillet helps to release their natural oils and enhances their flavor. Be careful not to burn them, as this can make the sauce bitter.

Blending the Sauce: Straining the chile paste after blending is crucial for a smooth sauce. This step removes any bits of skin or seeds, resulting in a velvety texture that coats the enchiladas perfectly.

Consistency: Aim for a sauce that’s pourable but thick enough to cling to the enchiladas. If the sauce is too thick, add a little water to thin it out to your desired consistency.

Frying the Tortillas: Lightly frying the tortillas in oil helps them to hold up better when filled and baked. It also adds a slight crispness and flavor to the dish.

Filling Proportion: Distribute the beef, onion, and cheese evenly among the tortillas to ensure each enchilada is well-filled. Keep an eye on your ingredients to avoid running out before you’ve filled all the tortillas.

Rolling the Enchiladas: Roll the tortillas tightly to keep the filling intact during baking. Placing them seam-side down in the dish helps them stay closed.

Baking: The goal is to melt the cheese and heat the enchiladas through without overcooking them. Keep an eye on the oven to prevent the cheese from burning.

Serving: These enchiladas pair well with classic sides like Mexican rice and pinto beans. Garnish with fresh cilantro, sour cream, or sliced avocado for added flavor and color.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned red chile sauce instead of making it from scratch?

Yes, you can use canned red chile sauce as a time-saving alternative.

However, making the sauce from scratch with dried New Mexican chile pods provides a richer, more authentic flavor.

Can I make this recipe with chicken instead of beef?

Absolutely! You can substitute the ground beef with shredded or ground chicken.

The rest of the recipe remains the same.

What type of cheese works best for these enchiladas?

A combination of cheddar and Monterey Jack cheese works well.

Cheddar adds sharpness, while Monterey Jack melts smoothly.

You can also use a Mexican cheese blend if you prefer.

Can I make the enchiladas ahead of time?

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

Add the sauce and cheese just before baking.

How can I make this dish less spicy?

Use mild chile pods for the sauce and reduce the amount of chile used.

You can also mix in some tomato sauce to mellow out the heat.

Can I freeze the enchiladas?

Yes, you can freeze the assembled enchiladas before baking.

Wrap them tightly in aluminum foil and place them in a freezer-safe container.

They can be frozen for up to 3 months.

When ready to eat, thaw them in the refrigerator and bake as directed.

What can I serve with these enchiladas?

These enchiladas pair well with Mexican rice, refried beans, or a fresh salad.

You can also serve them with guacamole, sour cream, or sliced avocado.

How do I prevent the tortillas from falling apart?

Lightly frying the tortillas in oil helps to soften them and prevents them from cracking when rolled.

Another tip is to warm the tortillas in a microwave or skillet to make them more pliable.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but keep in mind that the texture and flavor will be different.

Corn tortillas are traditional and offer a more authentic taste.

How long do leftovers last?

Leftover enchiladas can be stored in the refrigerator for up to 3 days.

Reheat them in the oven or microwave until heated through.