How many calories are in these Red Chile Beef Enchiladas?

Each serving of two enchiladas contains approximately 850-900 calories, depending on the leanness of the beef and the amount of cheese and oil used.

Are Red Chile Beef Enchiladas healthy?

While delicious, this dish is a hearty comfort food and is high in calories, fat, and sodium. It is a good source of protein and iron from the beef. To make it healthier, you can use leaner ground beef, reduce the amount of cheese and oil, and serve it with a side salad.

Can I make the red chile sauce ahead of time?

Yes, absolutely! The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop before assembling the enchiladas.

Why did my corn tortillas fall apart when I rolled them?

Corn tortillas can crack and fall apart if they are not properly softened. The key is to briefly fry them in hot oil for about 10-15 seconds per side. This makes them pliable and also creates a slight barrier so they don't get soggy in the sauce.

What's the best type of cheese to use?

A pre-shredded Mexican blend is convenient and melts well. For the best flavor and melt, grate your own block of Monterey Jack, medium Cheddar, or Colby Jack cheese.

Can I make these enchiladas vegetarian?

Yes. A great vegetarian filling can be made with a mixture of black beans, corn, and sautéed onions and bell peppers. You can also use crumbled plant-based ground 'beef'.

Red Chile Beef Enchiladas Recipe

Ingredients

For 4 servings

8 whole Dried New Mexico Chiles (Stems and seeds removed)

4 cups Hot Water (For soaking chiles)

2 tbsp Vegetable Oil (For the sauce)

1 medium White Onion (Half roughly chopped, half finely diced)

4 cloves Garlic (2 for sauce, 2 minced for filling)

2 tbsp All-Purpose Flour

2 cups Beef Broth (Can substitute with vegetable broth)

1.5 tsp Ground Cumin (1 tsp for sauce, 0.5 tsp for filling)

1 tsp Mexican Oregano

1.5 tsp Salt (1 tsp for sauce, 0.5 tsp for filling, or to taste)

1 lb Ground Beef (85/15 lean recommended)

0.5 tsp Black Pepper (Freshly ground)

8 whole Corn Tortillas (6-inch size)

0.25 cup Canola Oil (For frying tortillas)

2 cups Shredded Mexican Cheese Blend (Or a mix of Monterey Jack and Cheddar)

0.25 cup Sour Cream (For garnish, optional)

2 tbsp Cilantro (Freshly chopped, for garnish, optional)

Instructions

Prepare the Red Chile Sauce

Wipe the dried chiles clean. In a dry, hot skillet over medium heat, toast the chiles for 30-60 seconds per side until they are fragrant and slightly puffed. Do not let them burn or they will become bitter.
Transfer the toasted chiles to a medium bowl and cover with 4 cups of hot water. Let them soak for 25-30 minutes until they are very soft and pliable.
Drain the chiles, reserving 1 cup of the soaking liquid. In a blender, combine the softened chiles, the roughly chopped half of the onion, 2 cloves of garlic, and 2 cups of beef broth. Blend on high for 2 minutes until completely smooth.
Place a fine-mesh sieve over a bowl and pour the chile mixture through it, using a spatula to press all the liquid out. Discard the solids left in the sieve.
In a medium saucepan, heat 2 tbsp of vegetable oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Slowly pour in the strained chile sauce while whisking continuously to prevent lumps. Stir in 1 tsp cumin, Mexican oregano, and 1 tsp salt. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Set aside and keep warm.

Cook the Beef Filling

In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the finely diced half of the onion and cook until softened, about 4-5 minutes.

A comforting Southwestern classic featuring savory ground beef rolled in corn tortillas, smothered in a rich, homemade red chile sauce, and baked with melted cheese. Perfect for a hearty family dinner.

This southwest recipe takes 70 minutes to prepare and yields 4 servings. At 808.93 calories per serving with 50.24g of protein, it's a moderately challenging recipe perfect for dinner or lunch.

Red Chile Beef Enchiladas

Ingredients

Nutrition per Serving

Instructions

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High in Protein

Rich in Iron

Metabolism-Boosting Capsaicin

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