From DN Recipes by David Nagy · Food & Beverage

Chile Colorado "Enchiquito" Recipe

Published 2026-06-09

Chile Colorado

Ingredients

1 (28 oz) can Las Palmas Red Chile Sauce

3 beef bouillon cubes (or beef stock)

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 Tablespoon oregano leaves

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon finely ground black pepper

1 (5 lb) beef chuck roast, trimmed of most visible fat

1 cup each, diced carrots and onions

4 diced jalapenos

12-15 medium-small corn tortillas

1/4-1/3 cup vegetable oil

1 cup Cheddar, grated

1 cup Monterey Jack, grated

Directions

In a 7-quart slow cooker, add chile sauce, bouillon, chili powder, cumin, oregano, onion powder, garlic powder and black pepper. Add chuck roast. Cover and cook on low for 7 hours.

When finished the sauce will be very thin. Remove the meat and pull it apart with two forks, it will be very tender.

30 minutes before slow cooker time is up, saute the carrots, onions, and jalapenos until tender.

Add the meat (not too much sauce) and 3 veggies to a food processor and blend until melded together, but not too fine.

Add the meat mixture back into the crock pot and add 1/4 cup chili powder and 1/4 cup masa harina.

Stir to combine. Cover and cook on low for one more hour.

Pre-heat oven to 350 degrees

Lightly fry tortillas in vegetable oil for 3-4 seconds on each side, stack on s paper toweled plate

Roll meat mixture into tortillas and place in lightly oil sprayed baking dish

Add some of the chile sauce/beef lightly to the top of the enchiladas to help keep them moist.

Bake for about 30 minutes, or until cheese is bubbly.

Top with chopped cilantro and serve with your favorite small bottle red, green, and orange hot sauces.

Optionally top with sour cream and avocado slides.