New Mexico Christmas Chile Enchiladas (Red & Green)

I love whipping up New Mexico’s Christmas Chile Enchiladas, blending fiery red and green sauces from our Native American and Spanish roots for a festive twist. I start with 2 pounds of ground beef, onions, garlic, and chiles, simmering them into hearty fillings before baking in corn tortillas. It’s a holiday favorite that brings families together. Explore the full history, ingredients, and tips waiting just ahead.

History

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New Mexico Christmas Chile Enchiladas trace their origins to traditional Mexican cuisine, evolving in the Southwest through a blend of Native American, Spanish, and Mexican influences, with the signature use of both red and green chiles symbolizing the region’s vibrant agricultural heritage.

Regional variations, such as those featuring Hatch chiles from southern New Mexico, highlight local pride and adaptability, emphasizing the dish’s role in showcasing diverse flavors and community identity.

Traditionally served during Christmas celebrations and family gatherings, these enchiladas embody festive spirit, bringing people together to honor cultural roots and seasonal abundance.

Ingredients

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• 2 pounds ground beef: Oh, let’s kick things off with this hearty chunk of ground beef, the real star that brings that satisfying meaty backbone to your enchiladas—think of it as the unsung hero, holding everything together without any drama, because who needs complications when you’re aiming for comfort food perfection?
• 1 onion, chopped: Now, one chopped onion might seem simple, but it’s that punchy, tear-jerking veggie that sneaks in layers of flavor, making your dish sing with a sweetness that says, “Hey, I’m here to make this meal memorable,” and honestly, if you’re like me pondering life’s little mysteries, it’s the one ingredient that always asks, “What would dinner be without a bit of bite?”
• 4 cloves garlic, minced: Four cloves of minced garlic, those tiny powerhouses that turn up the aroma and add that irresistible zing—it’s like they’re whispering secrets of savory goodness, and let’s face it, I often wonder if I’d survive a recipe without them, given how they jazz up the mix with just a playful nudge of spice.
• 1 teaspoon salt: Just one teaspoon of salt, that everyday magic dust that balances the whole shebang, keeping flavors from wandering off track—it’s the quiet balancer you might overlook, but imagine this: without it, everything could taste a tad flat, like a joke that doesn’t land quite right.
• 1 teaspoon ground cumin: One teaspoon of ground cumin, with its warm, earthy vibe that hints at those sunny Southwestern roots, adding a depth that makes you pause and think, “Is this spice the real deal or just showing off?” It’s that reliable friend in your spice rack, turning ordinary into something a little extraordinary without trying too hard.
• 1/2 teaspoon black pepper: Half a teaspoon of black pepper, the subtle kick that wakes up your taste buds just enough, like a gentle nudge saying, “Don’t forget about me,” and sure, I might kid myself that measuring this precisely is my one cooking superpower, even if I’m known for the occasional overzealous shake.
• 1 (28 ounce) can red enchilada sauce: One 28-ounce can of red enchilada sauce, that bold, tomato-rich base capturing the essence of New Mexico’s fiery spirit—it’s like a canvas waiting for your creativity, and who could resist pondering how something from a can can feel so homemade, especially when it promises that smoky warmth with a wink?
• 1 (28 ounce) can green enchilada sauce: Another 28-ounce can, this time green enchilada sauce, bringing the fresh, tangy contrast that makes these Christmas enchiladas a festive showdown of flavors—it’s the yin to the red’s yang, making you muse, “How does something so vibrant not steal the whole show?” with its herby charm.
• 12 corn tortillas: Twelve corn tortillas, those flexible wonders that wrap up all your efforts into neat little packages, sturdy yet soft, and I always imagine them as the humble wrappers that say, “Let’s keep this simple,” even if, in my daydreams, I picture them as tiny edible blankets for your fillings.
• 2 cups shredded cheddar cheese: Two cups of shredded cheddar cheese, that gooey, melty delight that adds a sharp, comforting layer—it’s like the cheese that knows how to party on top, making everything irresistibly cheesy, and don’t we all have that moment where we think, “Could I ever have too much of this golden goodness?”
• 2 cups shredded Monterey Jack cheese: Two cups of shredded Monterey Jack cheese, the creamy counterpart that melts like a dream and brings a mild, smooth vibe to balance the bolder flavors—it’s the one that slips in quietly, yet you can’t help but notice, wondering if it’s the secret to that perfect, stringy pull.
• 2 tablespoons honey: Finally, two tablespoons of honey, that sweet surprise cutting through the spice with a gentle touch, like a thoughtful addition that says, “Let’s not forget the joy in the mix,” and me, well, I might joke that I’m the type to drizzle a bit extra, just because who doesn’t love a little playful sweetness sneaking in?

Cooking Steps

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Let’s delve into making these New Mexico Christmas Chile Enchiladas, where the magic happens in layers of flavor that blend red and green sauces for that festive twist.

Start by browning 2 pounds of ground beef in a large skillet over medium heat, because nothing says comfort like watching that meat sizzle and fill the kitchen with an aroma that makes you pause and think, is this the secret to turning a simple dinner into something special?

Once it’s mostly cooked through, add 1 chopped onion and 4 cloves of minced garlic, stirring them in until they soften and release their punchy goodness, while sprinkling in 1 teaspoon of salt, 1 teaspoon of ground cumin, and 1/2 teaspoon of black pepper to build that earthy base—it’s like giving your dish a subtle wake-up call without overwhelming the stars of the show.

Now, for the fun part, drain any excess fat from the skillet and pour in one 28-ounce can of red enchilada sauce and one 28-ounce can of green enchilada sauce, letting them simmer together with the meat mixture for about 10 minutes to meld those vibrant colors and tastes.

Don’t forget to stir in 2 tablespoons of honey at this stage, because who knew a little sweetness could balance out the spice and make everything feel just right, like a thoughtful friend smoothing over rough edges?

Once the sauce thickens slightly, remove from heat and set aside—it’s that easy step that turns your filling into pure gold.

1. Preheat your oven to 375°F and grab some corn tortillas—about 12 to 16, depending on size—because these are the vessels that hold all that goodness together, and warming them in the oven for a minute or two makes them pliable without falling apart, which I always appreciate on busy nights.
2. Spoon the meat mixture into each tortilla, roll them up snugly, and arrange in a baking dish, then top with extra red and green sauce for that signature Christmas look—it’s like painting a picture on your plate, full of colors that make you smile.
3. Bake for 20-25 minutes until bubbly and heated through, and if you’re feeling extra, sprinkle some cheese on top halfway through, because who can resist that melty finish that ties it all together in the end?

Tips and Variations

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If you’re tweaking that 2 tablespoons of honey in your New Mexico Christmas Chile Enchiladas, think of it as the sneaky peacemaker that softens the chiles’ heat without stealing the spotlight—maybe swap it for maple syrup for a different sweet twist, or dial it back to just one tablespoon if your taste buds lean towards the bold and spicy side, because who needs extra sugar when the sauces are already dancing.

For fun variations, experiment with shredded chicken or even plant-based crumbles in place of ground beef to keep things lighter, toss in some roasted corn or sliced olives for a textural surprise that adds a playful crunch, and if you’re serving a crowd, layer the enchiladas in a bigger dish with extra cheese on top, turning a simple meal into a festive spread that feels like a warm hug on a chilly evening.

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