Red Chile Beef Enchiladas

Red Chile Beef Enchiladas are a celebration of comfort, tradition, and bold flavor—where every layer tells a story.

Slow-roasted beef is enveloped in warm corn tortillas, each one bathed in smoky Hatch red chile sauce and blanketed with melting cheese. This dish honors the heart of Southwestern cooking, balancing the rich savoriness of beef with the gentle heat and earthy depth of red chiles.

Finished with vibrant toppings and a touch of cool, creamy sour cream, these enchiladas invite you to gather, share, and savor a meal that feels both timeless and soul-satisfying.

Why People Will Love This Red Chile Beef Enchiladas Recipe:

Layers of Bold, Soulful Flavor: Tender roast beef, rich enchilada sauce, and melty cheese create a combination that is deeply savory and comforting.

A Taste of Tradition: This dish carries the spirit of Southwestern and Mexican home cooking, offering nostalgic warmth and a connection to culinary heritage.

Perfect Balance of Textures: Each bite delivers soft, saucy tortillas, juicy beef, gooey cheese, and the refreshing crunch of fresh lettuce and tomatoes.

Customizable and Crowd-Pleasing: The toppings allow for creativity and personalization, making every serving unique and appealing to different tastes.

Gathering and Celebration: Enchiladas are made to be shared, transforming ordinary meals into moments of togetherness, comfort, and joy.

Key Ingredients:

Shredded roast beef is the heart of this dish, offering deep, savory richness and tenderness born from slow, careful cooking.

Hatch red chile enchilada sauce brings earthy heat and complex smokiness, infusing every layer with bold Southwestern character.

Corn tortillas serve as the humble foundation, soaking up sauce and cradling the filling, their rustic flavor tying the whole dish together.

Mexican cheese blend melts into a golden, creamy blanket, adding comfort and cohesion to each bite.

Fresh toppings—lettuce, tomatoes, cilantro, olives, and sour cream— provide a lively contrast, lifting the dish with coolness, brightness, and a touch of tang.

Expert Tips:

Slow-Roast for Maximum Flavor: If possible, use homemade slow-roasted beef rather than store-bought for a richer, more complex flavor. The time invested in slow cooking pays off in tenderness and depth.

Warm the Tortillas: Briefly heat corn tortillas before assembling—either on a skillet or wrapped in a damp towel in the microwave. This makes them more pliable and less likely to crack when rolling.

Dip, Don’t Just Drizzle: Fully dip each tortilla in warm enchilada sauce before filling and rolling. This infuses the tortillas with flavor and helps keep them moist during baking.

Layer Your Cheese: Mix some cheese into the filling as well as sprinkling it on top. This creates creamy, melty pockets throughout and ensures every bite is luscious.

Bake Covered, Then Uncover: Cover the enchiladas with foil for the first part of baking to keep them moist, then remove the foil near the end to let the cheese on top become bubbly and golden.

Finish with Freshness: Don’t skip the fresh toppings—crisp lettuce, juicy tomatoes, cool sour cream, and bright cilantro add essential contrast and bring the dish to life.

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.

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Important Notes When Making This Red Chile Beef Enchiladas Recipe:

Sauce Quality Shapes the Dish: The flavor of your enchiladas relies heavily on the enchilada sauce. Choose a high-quality Hatch red chile sauce or make your own if possible—its earthy, smoky notes are what make this dish stand out.

Beef Texture Matters: Shred the beef finely so it integrates well with the cheese and onions, creating a cohesive, juicy filling rather than separate, dry pieces.

Tortilla Technique: Handle corn tortillas with care; they can break if not warmed or dipped properly. Warming them makes rolling easier and prevents them from tearing as they bake.

Balance of Flavors: The fresh toppings aren’t just garnish—they provide essential brightness and texture, balancing the richness of the beef, cheese, and sauce.

Rest Before Serving: Let the enchiladas rest for a few minutes after baking. This allows the flavors to settle, makes serving easier, and ensures each portion holds together beautifully.

How To Enjoy Red Chile Beef Enchiladas After Cooking:

Let Them Rest: Once baked, allow the enchiladas to rest for 5–10 minutes before serving. This helps the sauce settle, the cheese firm up slightly, and the flavors deepen, making each slice easier to serve and more flavorful.

Top Generously: Add your fresh toppings right before serving—scatter crisp shredded lettuce, juicy tomatoes, briny black olives, and vibrant cilantro leaves over the hot enchiladas. Finish with dollops of cool sour cream for a perfect balance of richness and freshness.

Serve with Sides: Pair the enchiladas with classic sides such as Mexican rice, refried or black beans, or even a simple avocado salad. These accompaniments round out the meal and soak up every drop of flavorful sauce.

Savor the Contrast: With each bite, notice the way the saucy, cheesy, tender enchiladas mingle with the cool, crisp, and bright toppings. Let the combination of temperatures, textures, and flavors linger.

Enjoy Together: Share this dish with family or friends—enchiladas are made for gathering and celebrating. Let the meal become a moment of connection and comfort.

Store and Reheat Thoughtfully: If you have leftovers, store enchiladas in an airtight container. Reheat gently in the oven, covered with foil, to keep them moist. Freshen with new toppings just before serving again.

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!