Recipe For Beef Enchiladas with Red Chile Sauce


Have you ever seen big bags of dried chiles in a grocery store and wondered what people did with them? I used to. Of course, I go up and down the grocery aisles like some people shop at Nordstom’s. If I have the time, I look at everything on every aisle, except maybe the toilet paper aisle.

1. Info for Beef Enchiladas with Red Chile Sauce

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Beef Enchiladas with Red Chile Sauce

  • 20+ corn tortillas
  • 1 pound ground beef or shredded beef roast, cooked (and drained, if necessary)
  • 1 onion, chopped
  • 2 tsp olive oil
  • 1 tsp salt
  • 1 recipe Red Chile Enchilada sauce
  • 8 oz shredded Cheddar or Monterrey Jack cheese

3. Directions:

  1. Heat olive oil in a large skillet.
  2. Cook onion until soft.
  3. Add meat and heat through.
  4. Season with salt and pepper.
  5. Note: if you are starting with raw ground beef, cook it first and then drain and add the onions, eliminating the olive oil.
  6. Soften the corn tortillas in the microwave or on a griddle.
  7. Fill each tortilla with about 2 Tbsp of the beef/onion mixture.
  8. Fold them over or roll them up.
  9. Place in a greased oblong pan (9×13 or larger).
  10. When all the meat is used and the pan is full, pour the red chile sauce evenly over all of the enchiladas.
  11. Top with the shredded cheese.
  12. Bake at 350 degrees for 30 minutes covered and 15-20 minutes uncovered.
  13. Remove from the oven and top with the Cotija cheese, crumbled all over.

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