Christmas Enchiladas (Cheese and Onion)

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Christmas Enchiladas (Cheese and Onion)**

Ingredients

Red Chile Sauce:

  • 1 jar (or 2 cups) prepared Hatch red chile sauce
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp ground coriander
  • Salt, to taste
  • ⅓ cup water

Green Chile Sauce:

  • 2 tbsp vegetable oil
  • 1 small onion, diced
  • 2–3 garlic cloves, minced or pressed
  • 1 ½ lbs roasted green chile, chopped (divided)
  • ¼ cup all-purpose flour
  • 2 cups chicken broth (divided)
  • ½ tsp salt

Enchiladas:

  • 2 tbsp vegetable oil
  • 1 small yellow or white onion, finely chopped
  • 1 lb ground beef
  • 1 package queso fresco cheese, crumbled
  • Salt, to taste
  • 14–16 king-sized corn tortillas (6 inches)
  • ⅓ cup vegetable oil (for frying tortillas)
  • 1 cup freshly shredded cheddar cheese
  • ½ cup Mexican crema

Optional Garnishes:

  • ½ cup diced tomato
  • 1 avocado, sliced or diced
  • 1 small can sliced black olives
  • Loosely chopped fresh cilantro leaves
  • 1 cup crispy tortilla strips (available near salad toppings)

Instructions

Step 1: Prepare the Sauces

Red Chile Sauce:

  1. In a medium saucepan over medium-high heat, pour in the red chile sauce.
  2. Whisk in the cumin, oregano, onion powder, garlic powder, coriander, and a pinch of salt.
  3. Heat until just boiling, then whisk in the water to thin the sauce. Remove from heat and set aside.

Green Chile Sauce:

  1. Rinse the saucepan and return it to medium-high heat. Add vegetable oil.
  2. When the oil is hot, add diced onion and a pinch of salt. Cook for 2–3 minutes until translucent.
  3. Stir in the garlic, then 1 lb of green chile. Cook for 1 minute. Sprinkle with flour and cook for 1–2 minutes until golden.
  4. Slowly whisk in 1 cup chicken broth and ½ tsp salt. Remove from heat and transfer to a blender.
  5. Add the remaining green chile and chicken broth to the blender. Puree until smooth. Set aside.

Step 2: Cook the Filling

  1. In a medium saucepan, heat 2 tbsp vegetable oil over medium-high heat.
  2. Add the onion with a pinch of salt. Cook for 2–3 minutes until translucent.
  3. Stir in the ground beef and cook until browned with no pink spots. Season with a pinch of salt and remove from heat.

Step 3: Prepare the Tortillas

  1. Using tongs, dip each tortilla in the red chile sauce, coating both sides.
  2. Heat ⅓ cup vegetable oil in a small skillet over medium-high heat.
  3. Fry each soaked tortilla for 2–3 seconds per side. Remove to a baking sheet. Repeat for all tortillas.
    (This step adds flavor and ensures pliable tortillas that won’t tear.)

Step 4: Assemble the Enchiladas

  1. Preheat oven to 350°F (175°C) and adjust the rack to the middle position.
  2. Pour ¾ of the green chile sauce into the bottom of a 9×13-inch baking dish.
  3. Fill each tortilla with 2–3 tbsp of beef mixture and 2–3 tbsp crumbled queso fresco.
  4. Roll the tortillas and place them seam-side down in the baking dish. Repeat until the pan is full.
  5. Drizzle the remaining green chile sauce down the center of the enchiladas. Top with shredded cheddar cheese.

Step 5: Bake and Serve

  1. Bake for 25 minutes until heated through and the cheese is melted but not browned.
  2. Serve 1–2 enchiladas per plate, topped with Mexican crema and garnishes like diced tomato, avocado, olives, cilantro, and tortilla strips.

Enjoy your festive and flavorful Christmas Enchiladas! 🎄🫓

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