Red Chile Skillet Enchiladas
Spice up your ground beef with these Red Chile Skillet Enchiladas! The scratch-made red chile enchilada sauce is packed full of flavor and topped off with sharp cheddar cheese and a kiss of smoke from the grill.
- 4 dried pasilla chiles
- 1 dried chipotle chile
4 tbsp lard, divided
- 1/2 cup yellow onion, small dice
- 2 tbsp garlic, chopped
1 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 tsp ground cumin
- Pinch ground allspice
- 1 qt unsalted beef stock
- 2 tbsp flour
salt, as needed
- 1 lb ground ribeye steak (or ground beef)
- 1/2 cup yellow onion, small dice, divided
- 2 tbsp garlic, minced
1 tbsp Cattleman’s Grill Mexicano Seasoning
salt, as needed
2 tbsp lard, divided
- 12 small corn tortillas
- 8 oz shredded sharp cheddar cheese
For the enchilada sauce:
For the enchiladas:
- To make the enchilada sauce, warm a Lodge 12” Cast Iron Skillet over medium-high heat. Toast the pasilla and chipotle chiles on each side until aromatic, about 15 seconds each. Add enough water to cover chiles. Bring the water to a boil, then turn off the heat. Let the chiles soak until softened, about 20 minutes. Remove the chiles from the water. Remove their seeds and stems. Transfer to a Vitamix blender.
- Return the skillet to the heat. Melt 2 tbsp of the lard, then add the 1/2 cup diced onion. Cook over medium heat until translucent. Add the garlic and cook for 30 more seconds. Transfer the onion and garlic to the blender with the chiles. Add the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, cumin, allspice and beef stock. Blend until smooth.
- Melt another 2 tbsp lard in the skillet, whisk in the flour and cook, whisking continually until very lightly browned and aromatic, about 1 minute. Add the sauce. Bring to a simmer and cook for 15 minutes, stirring occasionally. Taste and adjust seasoning, as needed. Transfer the sauce to a pitcher or bowl.
- To make the enchiladas, return the skillet to medium heat. Add the ground ribeye and onions. Cook until the beef is browned and onions are translucent. Add the garlic. Cook 30 more seconds. Stir in the Cattleman’s Grill Mexicano Seasoning. Stir in 1/4 cup of the enchilada sauce and the 4 oz of shredded cheese. Taste and adjust seasoning, as needed.
- Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling. Grease a Lodge 12" Cast Iron Skillet with 1 tbsp lard.
- In a small skillet, melt the remaining 1 tbsp lard over medium-low heat. Warm each of the tortillas in the skillet until softened. Fill each tortilla with about 3 tbsp of the beef mixture. Roll the tortilla around the filling and place in a Lodge 12” Cast Iron Skillet.
- Pour the remaining enchilada sauce over the filled tortillas. Sprinkle the remaining cheddar over the sauce. Bake until top is lightly browned and the cheese and sauce are bubbling, about 20 minutes.
- Serving Size
- 6.47 oz
- per serving
- 26 grams
- 15 grams
- 19 grams
- 314 milligrams