Red Chile Beef Enchiladas and Whole Pinto Beans

Get ready to indulge in a comforting classic with these Red Chile Beef Enchiladas! Bursting with flavor, this dish combines tender shredded roast beef and melted cheese, all wrapped in warm corn tortillas.

Topped with a rich Hatch Red Chile Enchilada Sauce and baked to perfection, these enchiladas are perfect for a family dinner or a festive gathering.

With fresh garnishes like lettuce, tomatoes, and cilantro, every bite offers a delightful mix of textures and tastes. Let’s dive into this delicious recipe!

Why You’ll Love This Recipe:

Rich and Flavorful Beef: The tender, shredded roast beef, combined with sautéed onions and melted cheese, creates a savory, comforting filling that pairs perfectly with the red chile sauce.

Cheesy Goodness: The Mexican cheese blend melts beautifully, creating a gooey, cheesy texture that everyone loves. The extra cheese topping ensures a deliciously cheesy crust on top of the enchiladas.

Balanced and Fresh Toppings: The fresh garnishes of lettuce, tomatoes, cilantro, black olives, and sour cream add a burst of freshness and a nice contrast to the rich, savory flavors of the enchiladas.

Authentic and Hearty: The use of Hatch red chile enchilada sauce gives these enchiladas a deep, smoky flavor that’s authentic and mouthwatering. The combination of flavors creates a satisfying and hearty meal.

Make-Ahead Friendly: These enchiladas can be made in advance, baked when ready, and enjoyed for a family dinner or even for entertaining guests.

Key Ingredients:

Shredded roast beef: Provides a tender, savory filling that pairs perfectly with the enchilada sauce.

Hatch red chile enchilada sauce: Adds a rich, smoky, and slightly spicy flavor that coats the enchiladas and enhances the beef.

Mexican cheese blend: A combination of cheeses that melt beautifully, adding creaminess and flavor to the enchiladas.

Corn tortillas: The classic base for enchiladas, which absorb the sauce and become soft and flavorful when baked.

Sautéed onions: Adds sweetness and depth to the beef filling.

Toppings: Fresh shredded lettuce, chopped tomatoes, cilantro, black olives, and sour cream, which provide freshness and balance to the rich, cheesy enchiladas.

How to make Red Chile Beef Enchiladas

Ingredients:

3 cups roast beef, shredded

2 tablespoons butter

1 small onion, diced

2 cups grated Mexican Cheese Blend plus 1 more cup for topping

1 (15 ounce can) Hatch Red Chile Enchilada Sauce (Gluten-Free)

8 – 10 Corn Tortillas

2 cups shredded lettuce

1 cup chopped tomatoes

1 cup cilantro leaves, chopped

1/2 cup sliced black olives

1/4 cup sour cream

Instructions:

Shred roast beef and set aside. In a small non-stick skillet melt butter.

Add onions and cook until translucent about 3 – 5 minutes. Set aside and allow onions to cool.

In a large mixing bowl add shredded beef, sautéed onions, and 2 cups of the shredded Mexican cheese blend. Mix until combined.

Pour enchilada sauce into a flat bowl. Dip tortillas into sauce and fill corn tortillas with shredded beef and cheese mixture.

Roll stuffed tortillas evenly. Line casserole dish with stuffed corn tortillas until filled. (8 -10) enchiladas to fill a 9 x 13 casserole dish)

Pour remaining enchilada sauce over enchiladas. Sprinkle with cheese.

Bake in a 350 degree F. over for 20-25 minutes. Garnish with chopped lettuce, cilantro, tomatoes and sliced black olives. Finally top with a few dollops of sour cream.

Notes:

Meat Options: While roast beef is delicious, you can also use shredded chicken, turkey, or even a vegetarian option like beans or mushrooms for a different twist.

Sauce Variety: If you can’t find Hatch Red Chile Enchilada Sauce, any good-quality red enchilada sauce will work. You can also make your own sauce for a fresh flavor.

Cheese Choices: Feel free to mix different cheeses! Monterey Jack or queso blanco can add a unique taste and texture.

Tortilla Tips: To prevent corn tortillas from cracking, lightly warm them in a skillet or microwave before filling. This makes them more pliable.

Make-Ahead: You can prepare the enchiladas in advance and refrigerate them before baking. Just add an extra 5-10 minutes to the baking time if baking straight from the fridge.

Garnish Options: Customize your toppings with sliced jalapeños, avocado, or a drizzle of lime juice for added flavor.

Spice Level: If you prefer spicier enchiladas, consider adding diced green chilies or a sprinkle of chili powder to the beef mixture.

Serving Suggestions: Pair with Mexican rice or refried beans for a complete meal, and don’t forget some tortilla chips and salsa on the side!

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make these enchiladas ahead of time?

Yes! You can assemble the enchiladas in advance and refrigerate them before baking.

Just add an extra 5-10 minutes to the baking time if baking straight from the fridge.

What if I don’t have corn tortillas?

You can substitute corn tortillas with flour tortillas, but be aware that the texture and flavor will differ slightly.

Can I freeze the enchiladas?

Absolutely! Once assembled, cover them tightly with plastic wrap and aluminum foil, and freeze.

To reheat, bake from frozen, adding extra time as needed.

How can I make these enchiladas spicier?

For added heat, incorporate diced jalapeños into the beef mixture, use a spicier enchilada sauce, or add chili powder to taste.

What toppings do you recommend?

Common toppings include shredded lettuce, diced tomatoes, chopped cilantro, sliced black olives, and sour cream.

You can also add avocado or jalapeños for extra flavor!

Do I need to cook the beef before shredding it?

Yes, you should use pre-cooked roast beef.

Slow-cooked or leftover roast works best for shredding.

How do I prevent the tortillas from breaking when rolling?

Lightly warm the tortillas in a skillet or microwave for a few seconds before filling them.

This makes them more pliable and easier to roll.

Can I use a different type of meat?

Yes! Feel free to substitute the roast beef with shredded chicken, turkey, or even a meat alternative like jackfruit for a vegetarian option.

What’s the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or microwave until heated through.

How can I make the enchiladas healthier?

You can use lean cuts of meat, low-fat cheese, and add more vegetables like spinach or bell peppers to the filling.

Whole wheat tortillas are also a great alternative!

Mexican Pinto Beans (Frijoles de la Olla)

Ingredients

1 pound dried pinto beans

2 tablespoons extra virgin olive oil

Walking Taco Bake

Raspberry Shortbread Cookies

Creamy Wild Rice and Mushroom Soup

1/2 yellow onion, chopped fine

2-3 green onions, white and light green parts chopped fine

3 garlic cloves, minced

1/3 cup chopped fresh cilantro, chopped

1 (4.24 ounce) can chopped green chiles (I use Ortega)

1 fresh jalapeño pepper, stem and seeds discarded – mince half of pepper

4 cups vegetable broth or chicken broth

2 cups reserved water from soaking (add 1/2 cup at a time as needed while cooking)

2 bay leaves

Instructions

Soak the beans overnight in water that . Reserve 2 cups of the water the next day and discard the rest.

Add the oil to a Dutch oven and saute onion for about 3 – 5 minutes or until soft.

Add the green onion, garlic, minced jalapeno and cilantro and cook another minute or two.

Add the soaked beans, 2 cups reserved soaking water, green chilies, the other half of jalapeno, chicken broth and bay leaves.

Bring to a boil then reduce heat to low and simmer.

Cook for an hour covered then cook another hour uncovered. Make sure to add more broth or water if needed.

Cook a little longer for softer beans.

Season to taste with salt and freshly ground black pepper

Remove bay leaves and jalapeno half and serve.

Notes:

Soaking the Beans: Soaking the pinto beans overnight helps to soften them and reduce cooking time. Reserving some of the soaking water enhances the flavor and richness of the broth.

Aromatic Base: Sautéing the onions until soft and translucent forms a flavorful base for the beans. Adding green onions, garlic, minced jalapeño, and cilantro further enhances the aromatic profile of the dish.

Green Chiles and Jalapeño: The addition of canned chopped green chiles and fresh jalapeño (half minced and half added whole) provides a mild, yet distinctive heat to the beans. Adjust the amount of jalapeño to control the spiciness.

Cooking Process: Bringing the beans to a boil and then simmering over low heat ensures that they cook evenly and absorb the flavors from the broth and aromatics. Cooking covered for the first hour helps soften the beans, while cooking uncovered in the second hour allows the liquid to reduce and thicken.

Consistency: Check the beans periodically during cooking and add more broth or water as needed to maintain the desired consistency. Cooking them longer, especially uncovered, will yield softer beans.

Seasoning: Season the beans with salt and freshly ground black pepper towards the end of cooking to taste. Removing the bay leaves and the half jalapeño before serving ensures a pleasant dining experience without overpowering heat.

Serving: Serve the beans hot, either as a main dish with rice or as a side dish to complement Mexican meals. Garnish with additional chopped cilantro, a squeeze of lime juice, or a dollop of sour cream if desired.

Storage: Leftover beans can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat gently on the stove, adding a splash of broth or water to loosen them up if necessary.

Nutrition Information:

Serving Size: 1 cup |

Notes

VARIATIONS

Add 1 canned chili in adobo sauce, finely chopped for a smokey flavor and more heat

Add about 2 teaspoons chili powder (for extra heat)

Add chopped tomato

Tips

Soaking Pinto Beans

Place your dried pinto beans in a colander and discard any shriveled and broken pieces, stones and pieces of debris you may find.

Rinse under cold water then transfer beans to a large bowl.

Fill the bowl with water covering the beans by 2 inches or more.

The beans double in size after soaking so give them some room to expand in the water.

Let the beans soak in the bowl at room temperature for 8 hours or overnight.

Quick Soak Dried Beans

If you’re in a hurry and don’t want to soak your beans overnight – you can do a quick-soak method.

• Cover the beans with water (the water should be about 2 inches above the beans).

• Bring the water and beans to a rapid boil, then turn the flame off and let the beans sit in the hot water for about an hour.

• Then cook as usual, checking on your beans every 30 minutes while they’re cooking and add more water or broth if needed.

How Long Does It Take To Cook Pinto Beans

There’s two methods of soaking pinto beans – either in a bowl of water for 8 hours or overnight, or the quick soak method in a pot of hot water for an hour.

After they have been pre-soaked they can be cooked in a pot on the stove (I like to use a Dutch oven), in an Instant Pot or in a slow-cooker (Crock Pot).

Frequently Asked Questions:

How long should I soak the dried pinto beans?

It is recommended to soak the dried pinto beans overnight in water. This helps to soften the beans and reduce the cooking time.

If you prefer a quicker method, you can also do a “quick soak” by bringing the beans and water to a boil for 2 minutes, then removing from heat and letting them soak for 1 hour.

Can I use a different type of bean instead of pinto beans?

Yes, you can use other types of beans such as black beans or kidney beans if you prefer.

The cooking time and water-to-bean ratio may vary slightly, so adjust accordingly and follow the instructions on the package for soaking and cooking those specific beans.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. After sautéing the onions, garlic, and other ingredients, transfer everything to a slow cooker along with the soaked beans, reserved soaking water, broth, and bay leaves.

Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the beans are tender. Adjust the liquid as needed.

How can I add more flavor to the beans?

While this recipe provides a flavorful base, you can enhance the flavor by adding spices such as cumin, oregano, or smoked paprika.

You can also incorporate additional vegetables like diced bell peppers or carrots. Experiment with seasonings and ingredients to customize the taste to your liking.

Can I make a larger batch of beans and store them for later use?

Absolutely! Pinto beans are great for meal prepping. Simply double or triple the ingredients to make a larger batch.

Once cooked, let the beans cool completely, then store them in airtight containers or freezer bags in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Thaw frozen beans in the refrigerator overnight before reheating.

Can I use canned pinto beans instead of dried beans?

While dried pinto beans are traditionally used in this recipe, you can substitute them with canned pinto beans.

If using canned beans, rinse and drain them before adding them to the recipe. Reduce the cooking time accordingly since canned beans are already cooked.

How can I make the beans cook faster?

To reduce the cooking time of dried pinto beans, you can use a pressure cooker.

Follow the instructions of your pressure cooker for cooking pinto beans, which usually involves adding the ingredients, sealing the cooker, and cooking under pressure for a shorter time compared to stovetop simmering.

Can I omit the jalapeño and green chiles if I prefer milder beans?

Yes, you can omit the jalapeño and green chiles if you prefer milder beans or if you don’t have them on hand.

The beans will still have a delicious flavor from the other ingredients. If you enjoy a bit of spice, you can add a pinch of red pepper flakes or a dash of hot sauce to add some heat.

What can I serve the pinto beans with?

Mexican Pinto Beans are versatile and can be served in various ways. They can be enjoyed as a side dish alongside rice, tortillas, or as a topping for tacos, burritos, or nachos.

They can also be used as a base for soups or stews, or mashed and spread on toast as a hearty breakfast option.

Can I freeze the cooked beans for later use?

Absolutely! Cooked pinto beans can be frozen for future use. Allow the beans to cool completely before transferring them to airtight freezer-safe containers or bags.

Label them with the date and store in the freezer for up to 3 months.

Thaw the beans in the refrigerator overnight before reheating on the stovetop or in the microwave.