If you crave bold Southwestern flavor with tender beef and melted cheese, these Red Chile Beef Enchiladas hit all the right notes. Corn tortillas filled with shredded roast beef and cheese, soaked in Hatch red chile enchilada sauce, then baked until bubbly and garnished with fresh crisp toppings.
This dish is one of those classics that never goes out of style—it’s rustic, satisfying, and packed with the deep flavors of chile, savory meat, and melted cheese. Whether you’re planning a family dinner, hosting a casual get-together, or craving a comfort meal with a little spice, this enchilada recipe checks all the boxes. Plus, with simple store-bought ingredients and a quick bake time, it’s an easy weeknight go-to that delivers big results without the hassle.
Table of Contents
Why You’ll Love This Recipe
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Uses shredded beef for deep flavor and great texture
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Rich Hatch red chile sauce (gluten-free) gives an authentic touch
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Easy to assemble and bake — perfect for weeknights or small gatherings
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Fresh toppings add brightness and crunch
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Can be made ahead and reheated
Ingredients
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3 cups roast beef, shredded
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2 tablespoons butter
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1 small onion, diced
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2 cups Mexican cheese blend, grated
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1 additional cup Mexican cheese, shredded (for topping)
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1 (15 oz) can Hatch Red Chile Enchilada Sauce (gluten-free)
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8 to 10 corn tortillas
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2 cups shredded lettuce
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1 cup chopped tomatoes
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1 cup cilantro leaves, chopped
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½ cup sliced black olives
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¼ cup sour cream (plus more for serving)
Instructions
Step 1: Prepare Onions & Beef
In a non-stick skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3–5 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the shredded roast beef, sautéed onion, and 2 cups of the grated Mexican cheese blend. Mix until well incorporated.
Step 2: Dip Tortillas & Fill
Pour the red chile enchilada sauce into a shallow bowl. Dip each corn tortilla into the sauce so it’s coated but still pliable.
Place a portion of beef-cheese mixture in each tortilla and roll it up. Arrange the rolled enchiladas seam-side down in a 9 × 13-inch casserole dish (you should fit 8–10).
Step 3: Add Sauce & Cheese
Pour any remaining red chile sauce evenly over the top of the arranged enchiladas. Sprinkle with the remaining 1 cup of cheese.
Step 4: Bake
Preheat your oven to 350°F (175°C). Bake the enchiladas for 20–25 minutes or until the cheese is melted, bubbly, and slightly golden.
Step 5: Garnish & Serve
Remove from oven. Garnish generously with shredded lettuce, chopped tomatoes, cilantro, sliced black olives, and dollops of sour cream. Serve immediately.
Tips for Success
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Warm tortillas briefly (in microwave or skillet) to avoid cracking when rolling
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Use leftover roast beef or brisket for convenience
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Adjust sauce amount if you like them extra saucy or slightly dry
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To make ahead, assemble the enchiladas, cover and refrigerate, then bake before serving
Storage & Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3 days
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Freezer: Freeze individual portions. Reheat covered in oven or microwave until heated through
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Reheat: Bake at 325°F until warmed, adding a splash of sauce or water if they seem dry
FAQs
Can I use flour tortillas instead of corn?
Yes, you can—but corn keeps it more authentic and handles the sauce well.
Is this recipe spicy?
It depends on the Hatch red chile sauce you use. Choose a milder variety if you prefer less heat.
Can I add other fillings?
Yes—black beans, corn, or even sautéed peppers can be added to your beef mixture.
Final Thoughts
These Red Chile Beef Enchiladas are the kind of meal that brings everyone to the table. They’re flavorful, hearty, and full of warmth—exactly what you want in a comfort dish. Whether you’re cooking for your family or impressing friends with a homemade Mexican-inspired dinner, this recipe is sure to leave them asking for seconds.
It’s easy to customize, reheat, and even freeze for future meals. Add your favorite toppings, make it a platter with rice and beans, or serve it up solo with a cold drink. Either way, it’s a win every time.
Share Your Enchiladas
Made this recipe? Tag #RedChileEnchiladas or #BeefEnchiladas and share your cheesy creations!
Red Chile Beef Enchiladas
Ingredients
Method
- In a non-stick skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3–5 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the shredded roast beef, sautéed onion, and 2 cups of the grated Mexican cheese blend. Mix until well incorporated.
- Pour the red chile enchilada sauce into a shallow bowl. Dip each corn tortilla into the sauce so it’s coated but still pliable.
- Place a portion of beef-cheese mixture in each tortilla and roll it up. Arrange the rolled enchiladas seam-side down in a 9 × 13-inch casserole dish (you should fit 8–10).
- Pour any remaining red chile sauce evenly over the top of the arranged enchiladas. Sprinkle with the remaining 1 cup of cheese.
- Preheat your oven to 350°F (175°C). Bake the enchiladas for 20–25 minutes or until the cheese is melted, bubbly, and slightly golden.
- Remove from oven. Garnish generously with shredded lettuce, chopped tomatoes, cilantro, sliced black olives, and dollops of sour cream. Serve immediately.
