Red Chile Beef Enchiladas

Red Chile Beef Enchiladas: A Bold and Flavorful Dish

There’s nothing quite as comforting as a plate of homemade Red Chile Beef Enchiladas. These enchiladas are filled with tender shredded beef, smothered in a rich and smoky Hatch red chile sauce, and topped with melted cheese. Whether for a weeknight dinner or a special gathering, this dish is sure to be a hit!

Ingredients

For the Beef Filling:

• 2 lbs beef chuck roast, slow-cooked and shredded
• 1 cup beef broth
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

For the Red Chile Enchilada Sauce:

• 4 dried Hatch red chiles, stemmed and seeded
• 2 cups hot water (for soaking the chiles)
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1 tbsp vegetable oil
• 1 tbsp all-purpose flour
• 1 cup chicken or beef broth
• Salt and pepper to taste

For Assembling the Enchiladas:

• 12 corn tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh cilantro leaves
• Sour cream (for serving)

Instructions

1. Prepare the Beef Filling:
   • Slow-cook the beef chuck roast in beef broth with salt, pepper, garlic powder, and onion powder for about 4-6 hours until fork-tender.
   • Shred the beef and set aside.
2. Make the Red Chile Enchilada Sauce:
   • Soak the dried Hatch chiles in hot water for 30 minutes until softened.
   • Blend the soaked chiles with the soaking water, garlic, cumin, and oregano until smooth.
   • In a saucepan, heat vegetable oil over medium heat. Stir in flour and cook for 1 minute.
   • Add the blended chile mixture and broth, stirring continuously until thickened. Season with salt and pepper.
3. Assemble the Enchiladas:
   • Preheat oven to 375°F (190°C).
   • Warm the corn tortillas on a skillet or microwave until pliable.
   • Fill each tortilla with shredded beef and a sprinkle of cheese, then roll tightly.
   • Arrange the rolled enchiladas seam-side down in a greased baking dish.
   • Pour the red chile sauce over the enchiladas and top with remaining cheese and black olives.
4. Bake and Serve:
   • Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
   • Garnish with chopped cilantro and serve hot with a dollop of sour cream.

Tips for Perfect Enchiladas

• Tortilla Prep: Warming the tortillas makes them more pliable, reducing the chance of tearing when rolled.
• Extra Heat: Add diced jalapeños or crushed red pepper flakes to the beef filling for a spicier kick.
• Homemade Sauce Option: If you have time, prepare a homemade red chile sauce using dried Hatch chiles for a deeper, authentic flavor.

Serving Suggestions

Pair these enchiladas with:

• Mexican rice or cilantro-lime rice
• Refried beans or black bean salad
• A refreshing side of guacamole and chips

Why You’ll Love These Red Chile Beef Enchiladas

The rich, smoky flavor of the Hatch red chile enchilada sauce perfectly complements the tender shredded beef and creamy melted cheese. The vibrant garnishes add freshness and crunch, making every bite a delightful mix of textures and tastes.

Enjoy these Red Chile Beef Enchiladas as the star of your next family meal or celebration. They’re guaranteed to impress with their bold flavors and irresistible aroma! 🌟