🎄 Christmas Enchiladas (Red & Green, Beef & Cheese)

A festive, mouth‑watering enchilada dish loaded with both red and green chile sauces — it’s the perfect way to enjoy both flavors in one pan, especially for holiday dinners, family gatherings, or any time you want something special. These Christmas Enchiladas combine crunchy, softened tortillas, savory beef, tangy queso fresco, with vibrant red and roasted green chile sauces plus creamy and fresh garnishes. The result is rich, layered, and visually festive—just like Christmas colors!

❤️ Why You’ll Love This Recipe

You get both red and green chile sauce in one dish—no need to choose just one.
Bold, savory beef filling with cheesy goodness and smoky chiles.
Texture contrast: crisped or lightly fried tortillas, melted cheese, creamy crema, fresh garnishes.
Delicious make‑ahead friendly—can be assembled in advance, then baked.
Very festive — perfect for holiday tables, and guests love the looks (red + green + white creme + avocado makes it beautiful).

🛒 Ingredients

Here’s what you’ll need:

For the 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

For the Green Chile Sauce:

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

For the Enchiladas:

2 tbsp vegetable oil
1 small yellow or white onion, finely chopped
1 lb ground beef
1 package queso fresco, crumbled
Salt, to taste
14‑16 king‑sized corn tortillas (6‑inch)
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
Fresh cilantro, chopped
1 cup crispy tortilla strips

👩‍🍳 Step‑by‑Step Instructions

Step 1: Prepare the Sauces

Red Chile Sauce

In a medium saucepan over medium‑high heat, pour in the prepared Hatch red chile sauce.
Whisk in cumin, oregano, onion powder, garlic powder, coriander, and a pinch of salt.
Bring to just boiling, then whisk in ⅓ cup water to thin slightly.
Once it simmers, remove from heat and set aside.

Green Chile Sauce
5. Rinse the saucepan and return to medium‑high heat. Add 2 tbsp vegetable oil.
6. When hot, add diced onion with a pinch of salt; cook 2‑3 min until translucent. Add garlic, cook ~1 min.
7. Stir in 1 lb (half) of the chopped roasted green chile. Cook briefly.
8. Sprinkle the flour; cook 1‑2 min until golden and the raw flour smell is gone.
9. Slowly whisk in 1 cup of the chicken broth and ½ tsp salt; stir until smooth and it thickens slightly. Remove from heat, transfer to blender.
10. Add the remaining green chile + remaining broth to the blender; puree until smooth. Set aside.

Step 2: Cook the Filling

In a medium saucepan, heat 2 tbsp vegetable oil over medium‑high heat. Add chopped onion with a pinch of salt; sauté 2‑3 min until softened.
Add ground beef; cook, breaking up with spatula, until browned with no pink. Season with salt to taste. Remove from heat.

Step 3: Prepare the Tortillas

Dip each tortilla in the red chile sauce, coating both sides.
Heat ⅓ cup vegetable oil in a skillet over medium‑high heat. Fry each sauce‑soaked tortilla 2‑3 seconds per side (just enough to get some pliability and flavor, not crisp). Transfer to a baking sheet. Repeat.

Step 4: Assemble the Enchiladas

Preheat oven to 350°F (175°C). Position rack in middle.
Pour ¾ of the green chile sauce into the bottom of a 9×13‑inch baking dish.
Fill each tortilla with ~2‑3 tbsp beef mixture + ~2‑3 tbsp crumbled queso fresco. Roll and place seam‑side down in the baking dish, over the sauce. Do this for all tortillas.
Drizzle the remaining green chile sauce down the center of the enchiladas.
Top with shredded cheddar cheese evenly across.

Step 5: Bake & Serve

Bake for 25 minutes, or until enchiladas are heated through and cheese is melted (but not overly browned).
When done, allow to rest a few minutes. Serve 1‑2 enchiladas per plate topped with Mexican crema, and garnishes: diced tomato, avocado, olives, cilantro, tortilla strips.

💡 Expert Tips & Variations

Don’t skip frying or dipping the tortillas — this helps them soak sauce without falling apart. This is a tip repeated in many trusted sources about Christmas‑style/red & green enchiladas. (Allrecipes)
Use roasted, peeled green chile for the green sauce — fresh roasting adds smoky flavor.
If green sauce is too thin, you can simmer a bit longer uncovered to reduce it, or add a flour or cornstarch slurry.
For variation: substitute ground beef with shredded chicken or pork. You could also use a blend of cheeses.
Want creamy? Mix some crema into the green sauce or add a layer of melted cheese under the filling.

⚠️ Important Notes

Adjust the salt after sauces are combined — both sauces may bring in seasoning already.
Avoid over‑filling tortillas, or they tear and leak.
Keep sauces at slightly lower heat after initial season so you won’t burn or thicken too much.
Make ahead: you can prepare the sauces and filling in advance. Assemble just before baking or store assembled uncovered in fridge and bake when ready.

🔢 Nutritional Information (Approximate per serving; serves ~8)

Nutrient	Estimate per 2 enchiladas
Calories	~650‑700 kcal
Protein	~30‑35 g
Fat	~35‑45 g
Carbohydrates	~55‑60 g
Fiber	~5‑7 g
Sodium	~1100‑1300 mg (varies with sauce and toppings)

❓ Frequently Asked Questions (FAQ)

Q: What does “Christmas” style mean in New Mexican/enchilada context?
A: “Christmas” style refers to using both red and green chile sauces in the same dish — red (roasted red chile) + green (roasted green chile) — for festive color and flavor. Many restaurants offer “red, green, or Christmas (red + green)”. (thespicery.com)

Q: Can I use store‑bought red or green sauce instead of making them from scratch?
A: Yes! If you choose good quality prepared sauces, your dish will still be very good. Just taste and adjust spices (onion, garlic, coriander, etc.) to make it more flavorful. Many recipes for Christmas enchiladas use canned or jarred sauces to save time. (briarpatch.coop)

Q: Should I use corn or flour tortillas?
A: Traditional enchiladas are corn tortillas. For Christmas style, corn is typical. Some prefer flour depending on preference, but corn gives more authentic flavor and texture.

Q: How can I prevent soggy tortillas?
A:

Fry lightly after dipping in sauce before baking.
Use just enough sauce to coat and place seam side down.
Don’t overload with sauce. Bake until just heated through.
These are tips drawn from common enchilada‑mistake lists. (Allrecipes)

🌟 Final Thoughts

These Christmas Enchiladas are festive, flavor‑packed, and a showstopper at any table. With the blend of red and green sauces, smoky roasted chiles, savory beef, creamy cheese, and fresh toppings, every bite is a balanced celebration of flavors. Whether it’s for a holiday feast or just because you love color and spice, these enchiladas are bound to be a favorite recipe in your rotation.

Enjoy, share, and ¡Felices fiestas y buen provecho! 🎄🫓

Christmas Enchiladas (Cheese and Onion)