Beef Enchiladas Green Chili

My neighbor knocked on my kitchen window one evening with a question—how did I make those green enchiladas she'd spotted cooling on my counter? That single question led to us cooking them together the next Saturday, and it became the dish I'd make whenever I needed to bring people around a table. There's something about the way the tomatillo salsa mingles with the beef and melted cheese that makes everyone lean back in their chair with a satisfied sigh.

I'll never forget the first time I brought these to a potluck—I was nervous the sauce would be too tangy or the filling too plain, but I watched people go back for seconds without hesitation. One friend asked for the recipe right there with her mouth full, and I realized I'd found something worth keeping in rotation.

Ingredients

• Ground beef, 1 lb: The backbone of your filling—I learned to drain the fat properly so the mixture stays flavorful but not greasy.
• Onion and garlic: These two wake up the beef and anchor all the other flavors; don't skip mincing the garlic fine.
• Cumin, chili powder, smoked paprika: Each spice plays a role—the cumin brings earthiness, the chili gives warmth, and the smoked paprika adds a gentle depth that makes people ask what's different about your version.
• Tomatillo salsa and canned green chilies: This is where the magic happens; the tanginess of the salsa balanced against mild green chilies creates a sauce that's bright without being harsh.
• Monterey Jack and cheddar cheese: Jack melts beautifully smooth while cheddar adds a little sharp character; using both together is the trick I discovered by accident.
• Flour tortillas: Warm them slightly before filling so they roll without cracking, and they'll hold everything together without falling apart in the baking dish.

Instructions

Brown the beef and build the foundation:

Heat your skillet until it's almost hot enough to make you step back, then add the ground beef and let it sit undisturbed for a minute before stirring—this gives the meat a proper crust. Once it's mostly browned, drain off any excess fat you can see pooling at the edges.

Soften the aromatics:

Drop in your chopped onion and minced garlic, and cook until the onion turns translucent and the kitchen fills with that toasty smell. This usually takes about three to four minutes, and it's worth not rushing.

Season and simmer the filling:

Add your spices and beef broth, stirring until everything is coated, then let it bubble gently until most of the liquid has cooked away. You want the filling moist but not swimming, so it holds together in the tortillas.

Make the green chili sauce:

Warm olive oil in your saucepan, whisk in flour, and cook for a minute to remove the raw flour taste—this is the roux that will thicken your sauce. Slowly pour in the chicken broth while whisking constantly so no lumps form, then add your salsa, green chilies, and seasonings.

Prepare the baking dish:

Spread a thin layer of sauce on the bottom of your 9x13-inch dish—this prevents sticking and ensures every bite has sauce underneath. It's a small step that makes a real difference.

Fill and roll with care:

Place about a third cup of beef mixture in the center of each warm tortilla, add a small handful of Monterey Jack, then roll it up snugly and place it seam-side down. The cheese helps seal it closed, and keeping the seam down prevents it from unraveling during baking.

Assemble and top:

Pour the remaining sauce over your rolled enchiladas, covering them generously, then scatter both cheeses on top. The sauce should peek through—this is how you know they'll bake up bubbly and golden.

Bake until golden and bubbly:

At 375°F, they'll need about 20 to 25 minutes; you'll know they're ready when the cheese is melted and the sauce is bubbling at the edges. Let them rest for a few minutes before serving so they hold their shape when plated.

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There was an afternoon when my daughter asked to help me make these, and she insisted on rolling each enchilada herself—they were lopsided and overstuffed, but when she saw them come out of the oven, her face lit up like she'd created something at a professional kitchen. That's when I realized these enchiladas had become more than dinner; they were moments we'd remember together.

The Sauce Is Everything

The green chili sauce is what separates a good enchilada from one people ask about months later. I once tried making a shortcut version using jarred salsa and cream, and the result was flat and forgettable—going back to the real sauce, simmering gently on the stove, restored everything that made them special. The tomatillo salsa's tanginess against the mild heat of green chilies creates a balance that feels both comforting and interesting with every bite.

Customizing Your Filling

Ground beef is the classic choice, but I've experimented with shredded chicken on nights when I wanted something lighter, and it worked beautifully—the sauce carries it just as well. Adding black beans or a handful of sautéed bell peppers stretches the filling further and adds color, and nobody will notice the dish feeds more people because the flavors are still bold enough to satisfy. The beauty of enchiladas is that they welcome little changes without losing their identity.

Serving and Pairing Ideas

Enchiladas are forgiving when it comes to sides—I usually pair them with something simple like cilantro-lime rice or a crisp salad with lime vinaigrette to echo the flavors in the sauce. For drinks, a cold Mexican lager or a light Sauvignon Blanc both cut through the richness of the cheese and complement the tangy sauce without overshadowing it.

• Top each serving with a dollop of sour cream, a sprinkle of fresh cilantro, and diced red onion for brightness.
• A squeeze of lime juice over the finished plate ties all the flavors together and adds a final pop of freshness.
• If you make them ahead, they reheat beautifully in a low oven covered with foil, and taste even better the next day as the flavors settle.

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These enchiladas are the kind of dish that tastes like home, whether you're cooking them for family midweek or bringing them to feed a gathering of people you care about. Once you make them once, you'll find reasons to make them again and again.

Recipe Q&A

→ What type of tortillas works best?

Flour tortillas provide a soft, pliable base that holds the filling well and bake to a tender texture, but corn tortillas can be substituted for a gluten-free option.

→ How is the green chili sauce prepared?

The sauce combines tomatillo salsa, diced green chilies, and spices thickened with a roux made from olive oil and flour, simmered until slightly thickened for a tangy and flavorful topping.

→ Can this dish be made ahead of time?

Yes, you can assemble the enchiladas and refrigerate them before baking; just add a few extra minutes to baking time if they're chilled.

→ What cheeses are used in this dish?

Shredded Monterey Jack and cheddar cheeses are layered inside and on top for melting richness and an appealing golden crust.

→ Are there suggested garnishes?

Fresh cilantro, diced red onion, sour cream, and lime wedges add bright, fresh contrast to the rich, savory flavors.

→ Can additional vegetables be added to the filling?

Yes, sautéed bell peppers or black beans can be incorporated for extra flavor, texture, and nutrition.