Here’s a flavor-packed but not-too-spicy recipe for Rolled Red Chile Beef and Cheese Enchiladas 🌶️🧀
Perfect for a family dinner and easy to adjust for heat.
Rolled Red Chile Beef and Cheese Enchiladas
Ingredients (serves 4)
Beef Filling
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1 lb (450 g) ground beef or shredded cooked beef
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½ small onion, finely chopped
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2 cloves garlic, minced
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1 tsp ground cumin
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½ tsp chili powder
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Salt and black pepper
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1 tbsp oil
Red Chile Sauce
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2 tbsp oil
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2 tbsp all-purpose flour
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2 tbsp chili powder (mild or medium)
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2 cups chicken or beef broth
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½ tsp ground cumin
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Salt to taste
Enchiladas
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10–12 corn tortillas
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2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Optional Toppings
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Shredded lettuce
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Diced tomatoes
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Sour cream
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Chopped cilantro
Instructions
1. Make the beef filling
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Heat oil in a skillet over medium heat.
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Cook onion until soft, then add garlic.
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Add beef, cumin, chili powder, salt, and pepper.
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Cook until beef is browned. Drain excess fat if needed.
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Set aside.
2. Make the red chile sauce
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Heat oil in a saucepan over medium heat.
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Whisk in flour and cook 1 minute (do not brown).
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Stir in chili powder and cumin.
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Slowly whisk in broth until smooth.
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Simmer 5–7 minutes until slightly thickened.
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Season with salt.
3. Assemble
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Preheat oven to 350°F / 175°C.
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Lightly oil a baking dish.
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Warm tortillas briefly so they’re flexible.
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Dip each tortilla in warm red chile sauce.
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Add beef and a little cheese, roll tightly, and place seam-side down.
4. Bake
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Pour remaining sauce over enchiladas.
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Sprinkle with remaining cheese.
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Bake uncovered 20–25 minutes until bubbly.
Serve
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Top with lettuce, tomatoes, and sour cream
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Serve with rice and beans
Tips
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For softer enchiladas, cover with foil for the first 10 minutes
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Use shredded beef for a more traditional texture
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Control heat by choosing mild chili powder
If you want:
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Authentic New Mexico–style red chile
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A green chile version
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A make-ahead freezer option
Just tell me