I’ve often talked about Hatch Green Chiles when I make enchiladas for Chris – they’re one of those things he grew up with in New Mexico that I’d never heard of out here in Florida. In Albuquerque, they put Hatch Green Chiles on everything – and I do mean everything. Eggs, Hamburgers, Tacos, Burritos, Enchiladas, hot dogs – if it’s edible, they slather on the Hatch Green Chiles. 505 Southwestern noticed me talking about Chris’s love of Hatch Green Chiles and offered to send me a sampling of their sauces, so of course I said yes! Chris would have been very disappointed if I didn’t accept an offer for “authentic” green chile! Ha!
I created this Easy Beef Enchiladas recipe using the 505 Southwestern Enchilada and Tamale Sauce – I think I’ll try to make tamales the next time!
About 505 Southwestern
First of all, you’re probably wondering where they came up with the name, right? I didn’t even have to read their FAQs page to answer that one for you – 505 is their area code. I know that from seeing the in-law’s phone number pop up whenever they call!
All 505 Southwestern chiles come from the Hatch Valley in New Mexico, the ONLY place that actually grows Green Chiles! Something about the climate and soil out there makes the area the best for these particular chiles – at least, that’s what Chris tells me.
Unlike some of the canned or jarred options in the supermarket, all of 505 Southwestern’s chiles are extra fresh! The chiles are picked, flame-roasted & flash-frozen during harvest so you get a great, fresh flavor out of every jar! They’re all all-natural, because 505 Southwestern only uses natural ingredients. They’re also pretty healthy and gluten free; they use rice flour instead of wheat whenever a binding agent is neccessary, and there are no trans fats because they only use natural fruits and veggies, spices and herbs!
Easy Beef Enchiladas Recipe
1 Jar 505 Southwestern Enchilada and Tamale Sauce
1 package corn or flour tortillas (you’ll need about 10 for a 9×13 baking dish)
2 lbs ground beef
2 cups shredded sharp cheddar cheese
Preheat your oven to 350 degrees. In a saucepan, brown the ground beef and drain.
Pour half of the jar of enchilada sauce into the bottom of a 9×13 casserole dish.
Note: I cut this recipe about in half to serve just myself and Chris. This recipe is for a full 9×13 baking dish, which serves about 4 or 5 people, depending on how many enchiladas you eat!
I like to line up my tortillas assembly-line style, like so. I spoon about 3 tablespoons of ground beef into each tortilla, then sprinkle a tablespoon of shredded cheese on top and roll the tortilla up.
Place the tortillas, seam side down, and pour the remaining enchilada on top.
Sprinkle the remaining shredded cheddar cheese over the top.
Cover in aluminum foil and bake for 35-45 minutes, until the cheddar cheese is golden brown and bubbly on top.
Of course you can use any brand of enchilada sauce for this recipe, but the addition of the red peppers in the 505 Southwestern Enchilada and Tamale sauce extra tasty!
You can find out more about 505 Southwestern Chile here. Check out the 505 Chile recipes page for lots of great recipes, including everything from Enchiladas and Chilaquiles to Chili and Bloody Marys!