Beef Enchiladas with Red Chile Sauce

Beef Enchiladas with Homemade Red Chile SauceHave you ever seen big bags of dried chiles in a grocery store and wondered what people did with them?  I used to.  Of course, I go up and down the grocery aisles like some people shop at Nordstom’s.  If I have the time, I look at everything on every aisle, except maybe the toilet paper aisle. Beef Enchiladas with Homemade Red Chile SauceIt was my mom who showed me how to use those dried chiles.  She has lived in Arizona for long enough to have learned how to cook great Mexican food.   One day, she said, “Come on, Kristen, I am going to show you how to make red chile sauce.”  It was a super simply process and I have written a step by step post HERE.  I thought you might actually like to see the full enchilada (pun intended).

Beef Enchiladas with Homemade Red Chile Sauce

  • 20+ corn tortillas
  • 1 pound ground beef or shredded beef roast, cooked (and drained, if necessary)
  • 1 onion, chopped
  • 2 tsp olive oil
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 recipe Red Chile Enchilada sauce
  • 8 oz shredded Cheddar or Monterrey Jack cheese
  • ½ cup cotija Mexican crumble cheese
  1. Heat olive oil in a large skillet.
  2. Cook onion until soft.
  3. Add meat and heat through.
  4. Season with salt and pepper.
  5. Note: if you are starting with raw ground beef, cook it first and then drain and add the onions, eliminating the olive oil.
  6. Soften the corn tortillas in the microwave or on a griddle.
  7. Fill each tortilla with about 2 Tbsp of the beef/onion mixture.
  8. Fold them over or roll them up.
  9. Place in a greased oblong pan (9x13 or larger).
  10. When all the meat is used and the pan is full, pour the red chile sauce evenly over all of the enchiladas.
  11. Top with the shredded cheese.
  12. Bake at 350 degrees for 30 minutes covered and 15-20 minutes uncovered.
  13. Remove from the oven and top with the Cotija cheese, crumbled all over.


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