Mexican Red Chili Beef Enchilada

Here’s a flavorful Mexican Red Chili Beef Enchilada recipe—rich, savory, and smothered in authentic red chili sauce 🌶️🫔

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Mexican Red Chili Beef Enchiladas

(Serves 4–6)

Ingredients

For the Red Chili Sauce

• 4–5 dried New Mexico or guajillo chilies (or 3–4 ancho chilies)

• 2 cups beef broth

• 2 cloves garlic

• ½ teaspoon cumin

• ½ teaspoon oregano

• Salt to taste

• 1 small onion, chopped

For the Filling

• 1 lb (450 g) ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• Salt & pepper to taste

• ½ cup shredded cheese (cheddar or Mexican blend)

• Optional: ½ cup black beans or corn

For the Enchiladas

• 8–10 corn tortillas (or flour tortillas if preferred)

• 1–2 cups shredded cheese for topping

• Fresh cilantro or sliced green onions for garnish

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Instructions

1. Prepare the Red Chili Sauce

1. Remove stems and seeds from dried chilies.

2. Soak chilies in hot water for 15–20 minutes until soft.

3. Blend soaked chilies with beef broth, garlic, onion, cumin, oregano, and salt until smooth.

4. Pour sauce into a saucepan and simmer 10–15 minutes to deepen flavor.

2. Make the Beef Filling

1. In a skillet, sauté onion and garlic until fragrant.

2. Add ground beef, cumin, chili powder, salt, and pepper. Cook until browned.

3. Stir in ½ cup shredded cheese and optional beans/corn. Remove from heat.

3. Assemble Enchiladas

1. Preheat oven to 375°F (190°C).

2. Lightly warm tortillas to make them pliable.

3. Spoon beef filling onto each tortilla, roll tightly, and place seam-side down in a baking dish.

4. Pour red chili sauce over the top, covering all tortillas.

5. Sprinkle remaining shredded cheese over the sauce.

4. Bake

• Bake 20–25 minutes until cheese is melted and bubbly.

• Optional: broil 2–3 minutes for slightly browned cheese on top.

5. Serve

• Garnish with cilantro or green onions.

• Serve with sour cream, guacamole, or Mexican rice on the side.

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Tips

• Extra flavor: Add a splash of lime juice to the sauce before baking.

• Spicy kick: Include 1–2 chopped fresh chilies in the beef filling.

• Make ahead: Assemble in advance and refrigerate; bake when ready.

• Cheese alternatives: Queso Oaxaca or mozzarella blend for authentic texture.

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If you want, I can also provide a slow cooker version of these red chili beef enchiladas, so the sauce and filling cook together for extra depth of flavor.