Red Chile Beef Enchiladas

Ingredients

• 1 pound ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 12 corn tortillas
• 2 cups shredded cheddar cheese or Mexican blend cheese
• 2 to 3 cups New Mexico-style red chile sauce
• Vegetable oil, for lightly frying the tortillas

Optional Toppings

• Sour cream
• Diced onions
• Fresh cilantro, chopped

Instructions

1. Preheat the oven to 350°F (175°C) if baking the enchiladas.
2. In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned. Stir in the minced garlic, salt, cumin, and black pepper. Cook for another minute until fragrant, then drain any excess grease.
3. Heat the red chile sauce in a saucepan over medium-low heat until smooth and hot.
4. In a separate skillet, lightly fry each corn tortilla in a small amount of oil for a few seconds per side until soft and flexible. Drain briefly on paper towels.
5. Dip each warm tortilla into the hot red chile sauce, coating both sides.
6. Place a spoonful of the seasoned beef and a sprinkle of shredded cheese down the center of each tortilla. Roll tightly and arrange seam-side down in a lightly greased baking dish.
7. Pour the remaining warm red chile sauce evenly over the enchiladas, making sure they are fully covered. Sprinkle generously with the remaining cheese.
8. Bake for about 10 minutes, or until the cheese is melted and bubbly. Alternatively, microwave individual servings for 2 to 3 minutes until heated through.
9. Garnish with sour cream, diced onions, and fresh cilantro before serving.

Variations

• Substitute shredded beef or shredded chicken for a different twist.
• Add diced green chiles to the beef filling for extra Southwestern flavor.
• Mix black beans into the filling for added protein and texture.
• Use pepper jack cheese for a spicier version.
• Top with sliced avocado or fresh pico de gallo for added freshness.
• Make it vegetarian by replacing the beef with seasoned beans, mushrooms, or roasted vegetables.

Tips

• Stir a few spoonfuls of the red chile sauce into the cooked beef for an extra juicy, flavorful filling.
• Lightly frying the tortillas helps prevent cracking and creates authentic texture.
• Keep the chile sauce warm while assembling the enchiladas so the tortillas stay soft.
• Use freshly shredded cheese for the smoothest, best melt.
• Let the enchiladas rest for 5 minutes after baking to make serving easier.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
• Pair with Spanish rice, refried beans, or a fresh salad for a complete Southwestern meal.