Red Chile Ground Beef Enchilada Recipe

Red Chile Ground Beef Enchilada Recipe

Ground Beef and a wonderfully rich and earthy red chile sauce come together for these cheesy, New Mexico Style Ground Beef Enchiladas.

Course Mexican

Cuisine Mexican

Prep Time 1

Cook Time 35

Servings enchiladas

Calories 412kcal

Author Lea Ann Brown

Ingredients

½ cup all-purpose flour
1 pound ground beef (20% fat), preferably grass fed
½ teaspoon Kosher salt
1 onion finely chopped
8 ounces Hatch Chile Peppers roasted, seeds and stem removed, chopped
3 cloves garlic chopped
14.5 ounce Chopped tomatoes canned
1 cup Red Chile Sauce Gravy or enchilada sauce
5 cups chicken broth
salt
½ Cup Neutral Oil Canola or Vegetable oil work well here. You may need a little more oil.
18 Blue corn tortillas or Yellow corn tortillas
8 cups shredded cheddar cheese

Instructions

Toast flour in a large skillet over medium-high heat, stirring frequently and shaking the pan, until tan colord and smells like toasted nuts, about 8 minutes. Transfer to a plate and wipe out skillet. Set aside.
Place ground beef in the skillet, add kosher salt. Cook, breaking the meat up, until the pink is just starting to go away. Add chopped onion and Hatch chile peppers. Cook until the onion is soft, about 5 minutes. Add the garlic and cook until fragrant. About 30 seconds.
Add tomatoes and continue cooking until most of the liquid has evaporated and tomatoes begin to stick to the skillet, about 8 minutes. Add red chile sauce and cook, stirring frequently, about 1 minute. Add toasted flour and toss until coated. You'll have somewhat of a pastie consistency.
Whisking constantly, add broth, bring to a simmer, cook stirring frequently on medium low until red chili gravy has thickened, about 30 minutes.
Spread 1 cup red chile gravy lengthwise down the center of a baking dish. I use 3 Le Creuset 6" by 10" casserole pans. They're perfect size for the corn tortillas. Each pan will hold 6 enchiladas. You can also use a 9 x 13 pyrex.
To Assemble The Red Chile Enchiladas
Preheat oven to 350°.
Set up your enchilada station. Add a new fry pan to the stovetop to cook the corn tortillas. Place the pan with gravy next to the stove top. Then a dinner plate.
Heat 2 tablespoons oil in a medium skillet over medium-high until oil bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp. Cook 30 seconds on one side then using a spatula, turn and cook 10 seconds more. Use the spatula to remove the tortillas, letting the oil drip off and place on a plate with paper towel. Repeat with remaining tortillas, stacking each on top of the other with a paper towel in between.
Spread 1 ½ cups of the gravy on the bottom of the casserole dish. Working one at a time, place a tortilla in the baking dish. Spread ¼ cup beef gravy mixture down the center of a tortilla. Add a couple tablespoons of grated cheese and fold one side over filling, then continue to roll enchilada onto itself, coating the enchilada in some of the sauce. Once the enchiladas are in the pan, top with more grated cheese. Bake until sauce is bubbling and cheese is melty, 20 minutes.
Garnish with radish, smashed avocado or guacamole, a dollop of sour cream or crumbled Cotija cheese, and chopped cilantro.

Notes

This recipe can be made with red chile sauce or homemade enchilada sauce.

Nutrition