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Flavorful Stuffed Green Chile New Mexican Beef Enchiladas

stuffed green chile New Mexican beef enchiladas - featured image
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These stuffed green chile New Mexican beef enchiladas are packed with authentic southwestern flavor, featuring slow-cooked beef, smoky roasted green chiles, and a rich red chile sauce. Perfect for easy homemade meals that are comforting and bold.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 cup roasted green chiles, chopped (Hatch or Anaheim peppers)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 12 corn tortillas
  • 2 cups shredded cheddar or Monterey Jack cheese
  • 2 tbsp red chile powder (New Mexican chile powder preferred)
  • 1 tsp ground cumin
  • 1 tsp oregano (preferably Mexican oregano)
  • 1 cup tomato sauce
  • 1 cup beef broth
  • 2 tbsp all-purpose flour (or cornstarch/gluten-free flour for gluten-free)
  • Vegetable oil or lard (for frying tortillas and sautéing)
  • Salt and pepper to taste
  • Optional garnishes: fresh cilantro, sliced radishes, sour cream, lime wedges

Instructions

  1. Prepare the Red Chile Sauce: In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes until golden (roux). Slowly whisk in 1 cup beef broth and 1 cup tomato sauce, ensuring no lumps. Add 2 tablespoons red chile powder, 1 teaspoon ground cumin, and 1 teaspoon oregano. Simmer gently for 15 minutes, stirring occasionally, until sauce thickens slightly. Season with salt and pepper to taste.
  2. Cook the Beef Filling: In a large skillet, heat a splash of oil over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds more. Add ground beef, breaking it up with a spoon, and cook until browned and cooked through, about 7-8 minutes. Drain excess fat if necessary. Stir in chopped roasted green chiles, salt, and pepper. Remove from heat.
  3. Prepare the Tortillas: Lightly fry each corn tortilla in hot oil for 10-15 seconds per side to make them pliable, or wrap them in a damp towel and microwave for 30 seconds. Drain on paper towels.
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of red chile sauce on the bottom of a 9×13 inch baking dish. Place one tortilla, spoon 2-3 tablespoons of beef and green chile mixture onto its center, sprinkle with shredded cheese, roll up snugly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
  5. Top with Sauce and Cheese: Pour remaining red chile sauce evenly over enchiladas. Sprinkle remaining shredded cheese on top.
  6. Bake: Bake uncovered for 15-20 minutes until cheese is melted, bubbly, and lightly golden, and sauce bubbles around edges.
  7. Garnish and Serve: Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro, sliced radishes, sour cream, and lime wedges if desired.

Notes

Lightly frying the corn tortillas before assembling prevents tearing and helps them absorb the sauce better. If the sauce is too thick before baking, stir in a tablespoon of broth to loosen it. Roasting your own green chiles adds smoky depth. Adjust spice level by varying chile powder and green chiles. For gluten-free, substitute flour with cornstarch or gluten-free flour. For dairy-free, omit cheese or use plant-based alternatives.

Nutrition

Keywords: stuffed green chile enchiladas, New Mexican beef enchiladas, red chile sauce, southwestern recipe, easy enchiladas, homemade enchiladas

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