Rolled Red Chile Beef and Cheese Enchiladas
Bold, smoky, and packed with flavor, these Rolled Red Chile Beef and Cheese Enchiladas bring the heat and heartiness of traditional New Mexican cuisine right to your table.
With a homemade red chile sauce and savory ground beef wrapped in warm corn tortillas, every bite is rich, comforting, and downright delicious.
Why You’ll Love This Recipe
Authentic flavor: Real dried New Mexico chiles give the sauce an earthy, smoky depth that’s hard to beat.
From-scratch satisfaction: Making the sauce yourself delivers fresher, richer flavor than store-bought.
Customizable and crowd-pleasing: Easily scale the recipe or tailor toppings for everyone’s taste.
Great for gatherings: This dish serves a crowd and looks beautiful on the table.
Perfectly cheesy: Queso fresco adds creamy, salty goodness that melts beautifully into the filling and topping.
Key Ingredients Breakdown
New Mexico dried chiles: These mild, earthy peppers are the base of the signature red chile sauce.
Ground beef: Lean and seasoned simply with cumin and salt to complement the chile sauce.
Queso fresco: A crumbly, mild Mexican cheese that holds its shape and adds richness.
Corn tortillas: The classic vehicle for enchiladas—warm and pliable when dipped in sauce.
Roasted vegetables: Tomatoes, onion, and garlic bring sweetness and depth to the homemade sauce.
Rolled Red Chile Beef and Cheese Enchiladas
Ingredients
For the Sauce:
2 cups boiling water
1 oz New Mexico dried chiles (about 5), stemmed and seeded
2 plum tomatoes, halved
1 small yellow onion, quartered
3 garlic cloves, unpeeled
1 tbsp apple cider vinegar
2 tsp kosher salt
½ tsp ground cumin
¼ tsp garlic powder
For the Enchiladas:
1 tbsp canola oil (plus more for greasing the dish)
1 lb lean ground beef (90% lean)
1 tsp kosher salt
1 tsp ground cumin
12 (5½-inch) corn tortillas, warmed
12 oz queso fresco, crumbled (about 3 cups)
For Garnish & Serving:
Fresh cilantro, sliced scallions, red onion rings
Lime wedges and sour cream
Instructions
Make the Red Chile Sauce:
Soften the chiles:
Pour boiling water over the dried chiles in a heatproof bowl. Let soak for about 20 minutes until soft. Drain, but reserve 1 cup of the soaking liquid.
Roast the veggies:
Preheat broiler to high with the oven rack 6 inches from the heat. Line a baking sheet with foil.
Place tomatoes (cut side down), onion, and unpeeled garlic cloves on the sheet. Broil for 8–10 minutes, until softened and charred. Remove garlic skins after roasting.
Blend the sauce:
Add the roasted tomatoes, onion, garlic, softened chiles, reserved chile soaking liquid, vinegar, salt, cumin, and garlic powder to a blender. Blend until smooth (about 1 minute). Set the sauce aside in a shallow bowl.
Assemble and Bake the Enchiladas:
Cook the beef:
Preheat oven to 350°F. Heat 1 tbsp oil in a skillet over medium-high. Add ground beef and cook for 6–7 minutes, until fully browned. Stir in salt and cumin. Remove from heat.
Fill the enchiladas:
Lightly grease a 9×13-inch baking dish. One at a time, dip tortillas in the sauce, letting the excess drip off. Place on a clean surface, fill with ¼ cup beef and 2 tbsp queso fresco, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
Top and bake:
Spoon about ½ cup of the sauce over the enchiladas and sprinkle with ½ cup queso fresco. Bake uncovered for 18–20 minutes, or until bubbling and golden.
Serve:
Garnish with cilantro, scallions, and red onion. Serve with lime wedges, sour cream, and the remaining sauce and queso fresco on the side.
Notes:
New Mexico Chiles:
These dried chiles are mild to medium in heat and offer a rich, earthy flavor with a subtle smokiness. They’re the key to an authentic red chile sauce. You can toast them briefly in a dry skillet before soaking to deepen the flavor even more.
Control the Spice Level:
This recipe has a mild heat profile. If you like it spicier, add a few chile de árbol or chipotle peppers when blending the sauce. For less heat, remove all seeds and ribs from the chiles and reduce chili powder, if adding.
Use Gloves When Handling Chiles:
Even mild dried chiles can irritate sensitive skin or eyes. It’s best to wear kitchen gloves when seeding and handling them.
Don’t Skip Roasting the Veggies:
Roasting the tomatoes, onion, and garlic adds a rich depth of flavor to the sauce. It also helps mellow out the sharpness of the raw garlic and onion.
Make-Ahead Friendly:
You can prepare the red chile sauce up to 3 days in advance and store it in the fridge. The assembled enchiladas can be refrigerated (unbaked) for up to 24 hours before baking.
Softening Tortillas:
Warm your tortillas before dipping and rolling—either wrap in a damp paper towel and microwave for 30 seconds or lightly toast them on a dry skillet. This prevents cracking during assembly.
Queso Fresco Tips:
Queso fresco doesn’t melt the way cheddar or jack cheese does—it softens and adds a lovely salty, crumbly texture. If you prefer a gooier, meltier finish, mix in some shredded Monterey Jack or cheddar with the filling or topping.
Extra Sauce? Yes, Please:
This homemade chile sauce is incredibly versatile—use leftovers to drizzle over tacos, eggs, or roasted vegetables.
Feeding a Crowd?
This recipe easily scales up. Use two pans and double the sauce for 24 enchiladas—perfect for parties or potlucks.
Nutrition Information
(Per Serving – approx. 2 enchiladas)
Calories: 420 | Protein: 26g | Carbohydrates: 22g | Fat: 24g | Fiber: 4g | Sodium: 750mg
Kitchen Equipment Needed
Blender
Baking sheet + foil
Large skillet
9×13-inch baking dish
Heatproof bowl
Tongs or slotted spoon
Knife and cutting board
Recipe Swaps & Variations
Use ground turkey or shredded chicken instead of beef for a lighter option.
Add beans or veggies (like corn or sautéed zucchini) to the filling for extra bulk.
Make it vegetarian: Replace beef with lentils, black beans, or plant-based crumbles.
Extra cheesy: Add shredded cheddar or Monterey Jack before baking for a gooier result.
Sauce shortcut: In a pinch, use canned enchilada sauce, but the homemade version is worth it!
How to Store Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze tightly wrapped or in a container for up to 2 months.
To reheat: Warm in the oven at 350°F until heated through or microwave individual portions.
Food & Drink Pairings
Sides: Cilantro rice, refried beans, or grilled corn.
Drinks: Horchata, lime agua fresca, Mexican lager, or a classic margarita.
Extras: Serve with pickled jalapeños, avocado slices, or hot sauce for added punch.
Frequently Asked Questions:
What makes New Mexico chiles special?
They have a unique smoky, slightly sweet flavor that’s milder than many other dried chiles.
Perfect for enchiladas and red chile sauces.
Can I make this dish ahead of time?
Yes! Assemble everything (except garnishes), cover, and refrigerate up to a day in advance.
Bake when ready to serve.
Is this dish spicy?
It’s mildly spicy.
You can reduce or omit the chili powder and use fewer chiles if you prefer it milder.
What’s the difference between queso fresco and other cheeses?
Queso fresco is crumbly and salty, and it doesn’t melt like cheddar—it softens and retains texture, which is great for enchiladas.
Can I freeze the red chile sauce?
Yes! Store in an airtight container and freeze for up to 3 months.
Thaw in the fridge and reheat before using.
Why are my tortillas cracking when I roll them?
They may be too dry. Warm them before using, or dip them in the sauce to soften before rolling.
Do I need to strain the sauce after blending?
Not required, but if you want a super-smooth sauce, you can strain it through a fine mesh sieve.
Can I make this with flour tortillas?
You can, but corn tortillas are traditional and hold up better in sauce without becoming soggy.
Can I double this recipe for a crowd?
Absolutely! Use two 9×13-inch pans, and you can easily feed 10–12 people.
Can I roast the chiles instead of soaking them?
Soaking is best for blending, but you can toast them briefly in a dry skillet before soaking to intensify their flavor.