Red Chile Beef Shredded Enchiladas

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Warm the red enchilada sauce in a saucepan over low heat until heated through.
3. In a large bowl, combine the shredded beef, diced onion, garlic powder, cumin, smoked paprika, salt, black pepper, and 1/2 cup of the warm enchilada sauce. Mix well.
4. Heat the vegetable oil in a small skillet over medium heat. Lightly fry each corn tortilla for about 10 seconds per side, just until soft and pliable. Drain on paper towels.
5. Dip each softened tortilla into the warm enchilada sauce to coat both sides.
6. Spoon the shredded beef mixture down the center of each tortilla. Sprinkle with a small amount of the Mexican cheese blend, then roll tightly and place seam-side down in the prepared baking dish.
7. Pour the remaining enchilada sauce evenly over the enchiladas.
8. Sprinkle the remaining Mexican cheese blend and the shredded cheddar cheese evenly over the top.
9. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
10. Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro and your favorite toppings.

Variations

• Use shredded chicken or pork instead of beef for a delicious variation.
• Add diced roasted green chiles to the filling for extra Southwestern flavor.
• Mix black beans or pinto beans into the beef for added protein and texture.
• Use pepper Jack cheese for a spicy kick.
• Substitute homemade New Mexico-style red chile sauce for a more authentic flavor.
• Add sautéed mushrooms or corn to the filling for extra vegetables.
• Make it extra cheesy by adding queso Oaxaca or Monterey Jack.

Tips

• Slow-cook the beef with onions, garlic, beef broth, and Mexican spices for the most tender, flavorful filling.
• Lightly frying the tortillas helps prevent cracking and keeps them from becoming soggy.
• Keep the enchilada sauce warm while assembling so the tortillas stay soft and easy to roll.
• Freshly shredded cheese melts more smoothly than pre-shredded cheese.
• Let the enchiladas rest for 5 minutes after baking so they hold together when served.
• Leftovers can be refrigerated in an airtight container for up to 4 days and reheat well in the oven or microwave.
• Serve with Mexican rice, refried beans, charro beans, or a fresh salad for a complete and satisfying meal.