Red Chile Beef Enchiladas drenched in red sauce, fork-tender beef, and melted Mexican cheese blend, perfect for any meal of the day and guaranteed to set your taste buds on fire!
Tender, slow-cooked shredded beef, and the Mexican cheese blend combination are the heart of this dish.
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.
How to Make Red Chile Beef Enchiladas
Start this recipe by slow-cooking a chuck roast, until succulently tender. Grab 2 forks, and shred the meat.
Dip corn tortilla into red chile sauce (recipe here) place meat and one teaspoon of onions down the center of the tortilla(or place onions on top instead of inside enchiladas). Roll corn tortilla and place each roll into a casserole dish. Traditionally, I use corn tortillas for enchiladas, but flour tortillas can be used for enchiladas.
Cover enchiladas with sauce, and top with cheese and onions.
Place the casserole dish in the oven for 20-25 minutes at 350° F degrees.
Top Enchiladas with your favorite topping...guacamole, lettuce, Cotija cheese, tomatoes, or Mexican Crema. Enjoy!
