Rolled Red Chile Beef and Cheese Enchiladas
Ingredients
For the Red Chile Sauce:
2 cups boiling water
1 oz dried New Mexico chiles (about 5), stemmed & 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)
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 by pouring boiling water over them in a heatproof bowl. Let soak ~20 minutes until soft; reserve 1 cup of the soaking liquid.
Preheat broiler (rack ~6 inches from heat). On a foil‑lined baking sheet, place tomatoes (cut‑side down), onion, and unpeeled garlic. Broil ~8–10 minutes until charred. Peel garlic.
In a blender, combine roasted vegetables, softened chiles, reserved chile liquid, vinegar, salt, cumin, and garlic powder. Blend until smooth. Set aside.
Cook the Beef:
Preheat oven to 350°F.
In a skillet over medium‑high heat, warm the oil. Add ground beef, season with salt and cumin, and cook ~6‑7 minutes until browned. Remove from heat.
Assemble the Enchiladas:
Grease a 9×13‑inch baking dish.
One tortilla at a time: Dip into the red chile sauce, allowing excess to drip. Place on a clean surface, fill with ~¼ cup beef and ~2 tbsp queso fresco, roll tightly, seam‑side down into the baking dish. Repeat with remaining tortillas.
Top & Bake:
Spoon ~½ cup of the sauce over the rolled enchiladas. Sprinkle with ~½ cup queso fresco.
Bake uncovered ~18‑20 minutes until sauce bubbles and cheese is melted.
Serve:
Garnish with cilantro, sliced scallions, red onion rings. Serve with lime wedges and sour cream.
Tips / Storage / FAQs
Tips:
Toasting or roasting the dried chiles and vegetables adds depth and smokiness to the sauce.
Warm tortillas before dipping to prevent cracking and ensure pliability.
Customize heat: For spicier sauce add chile de árbol or chipotle; for milder, remove seeds or reduce chile quantity.
Storage:
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze unbaked enchiladas (covered) for up to 2 months.
Reheat in oven at 350°F until heated through (~15‑20 minutes) for best texture.
FAQs:
Can I use flour tortillas instead of corn? Corn is traditional and holds up better in sauce, but small flour tortillas can be used if necessary.
Is the dish very spicy? It’s moderately mild by default, thanks to milder dried New Mexico chilies. You can adjust spice as desired.
Can I make this vegetarian? Yes. Substitute ground beef with lentils, beans, or sautéed veggies and keep the same sauce.
What if the sauce is too thin? Simmer it a few extra minutes to reduce, or add ~1 teaspoon cornstarch mixed with cold water to thicken.
Final Thoughts
Rolled Red Chile Beef and Cheese Enchiladas capture the essence of New Mexican cooking—earthy red chile, hearty beef, creamy cheese, and warm corn tortillas. They’re comforting yet bold, perfect for both weeknight dinners and special gatherings. Make the sauce ahead to save time, and get ready for everyone to ask for seconds.